Fryer Roasting over Briquettes?

search the net for "beer can chicken" .

betcha find a whole bunch of recipes.

"The Ranger" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a new toy: A chicken roasting stand.

The instructions to use this tool seem to have been elided during the
marketing phase. It has a nice four-color cardboard cutout, and using
it
in an oven is pretty straight-forward (in place of a pan-roasting stand
[horizontally], this one stands the bird upright [vertically].)

I understand I want to set an aluminum pan down in the middle of my
Weber Kettle, so that the bird doesn't burn in them middle while
staying
raw elsewhere. At what temperature should I keep the indirect heat? Do
I
keep adding coals/briquettes to the heat? How long do I cook the bird?

Many thanks!

The Ranger
---
"The Irish believe wiff a most-'oly furor that eatin' food shoul' be a
test of courage. If we can't boil it t' deff, fry it in a vat o'
grease,
or stuff it in an animal intestine, we're posit've it shouldn't be
eaten."
-- John Woolery, London Underground, 1992

Del Cecchi wrote on 11 Jun 2005 in rec.food.cooking

Quoted message said:

search the net for "beer can chicken" .

betcha find a whole bunch of recipes.

"The Ranger" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a new toy: A chicken roasting stand.

The instructions to use this tool seem to have been elided
during the marketing phase. It has a nice four-color cardboard
cutout, and using it
in an oven is pretty straight-forward (in place of a
pan-roasting stand [horizontally], this one stands the bird
upright [vertically].)

I understand I want to set an aluminum pan down in the middle of
my Weber Kettle, so that the bird doesn't burn in them middle
while staying
raw elsewhere. At what temperature should I keep the indirect
heat? Do I
keep adding coals/briquettes to the heat? How long do I cook the
bird?

Many thanks!

The Ranger
---
"The Irish believe wiff a most-'oly furor that eatin' food
shoul' be a test of courage. If we can't boil it t' deff, fry it
in a vat o' grease,
or stuff it in an animal intestine, we're posit've it shouldn't
be eaten."
-- John Woolery, London Underground, 1992

keep the heat between 350 and 400F carcoal should need replenishing
after about the first hour.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

In your grill, set up 2 piles of coals, one on each side, with a foil
drip pan in teh center between them. Set up the roaster above the drip
pan. You can cook at any temp from 220° to about 450° (hotter might
burn the outside before cooking the inside). The chicken will be done
when the legs move very freely - say 160° in the breast touching bone.

The difference across the temp range will be in the texture and
smokiness of the chicken. Slow cooking will dry the chicken out,
unless your brine it for 8 hours or so. I usually roast chicken and
turkey) on a stand upside down (neck down) at 375-400° (slower for a
big turkey).

Louis Cohen said:

In your grill, set up 2 piles of coals, one on each side, with a foil
drip pan in teh center between them. Set up the roaster above the drip
pan. You can cook at any temp from 220° to about 450° (hotter might
burn the outside before cooking the inside). The chicken will be done
when the legs move very freely - say 160° in the breast touching bone.

The difference across the temp range will be in the texture and
smokiness of the chicken. Slow cooking will dry the chicken out,
unless your brine it for 8 hours or so. I usually roast chicken and
turkey) on a stand upside down (neck down) at 375-400° (slower for a
big turkey).

I do a 12 pound turkey in a little over 2 hours (indirect heat, no
temperature guage). Man, is it juicy! It has enough smokiness for me
and too much for others.

I have to get used to another style of cooking now. My Weber lived to
be a ripe old age and went to the dump a few weeks ago. The
replacement is gas. Not my 1st choice, but we'll see what transpires
this summer. Maybe I'll like it better than I think.

On Sun 12 Jun 2005 09:16:57a, sf wrote in rec.food.cooking:

Quoted message said:

Louis Cohen said:

In your grill, set up 2 piles of coals, one on each side, with a foil
drip pan in teh center between them. Set up the roaster above the drip
pan. You can cook at any temp from 220° to about 450° (hotter might
burn the outside before cooking the inside). The chicken will be done
when the legs move very freely - say 160° in the breast touching bone.

The difference across the temp range will be in the texture and
smokiness of the chicken. Slow cooking will dry the chicken out,
unless your brine it for 8 hours or so. I usually roast chicken and
turkey) on a stand upside down (neck down) at 375-400° (slower for a
big turkey).

I do a 12 pound turkey in a little over 2 hours (indirect heat, no
temperature guage). Man, is it juicy! It has enough smokiness for me
and too much for others.

I have to get used to another style of cooking now. My Weber lived to
be a ripe old age and went to the dump a few weeks ago. The
replacement is gas. Not my 1st choice, but we'll see what transpires
this summer. Maybe I'll like it better than I think.

I've done 12 pound turkeys on a rotisserie on my gas grill. I use a cast
iron smoker box with plenty of wood chips. We like the results.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

I've done 12 pound turkeys on a rotisserie on my gas grill. I use a cast
iron smoker box with plenty of wood chips. We like the results.

So, where would I find one of these contraptions? We don't have
stores that specialize in patio/bbq around here, so maybe Home Depot,
OSH?

sf wrote on 12 Jun 2005 in rec.food.cooking

Quoted message said:

Wayne Boatwright said:

I've done 12 pound turkeys on a rotisserie on my gas grill. I
use a cast iron smoker box with plenty of wood chips. We like
the results.

So, where would I find one of these contraptions? We don't have
stores that specialize in patio/bbq around here, so maybe Home
Depot, OSH?

BBQ rotissieries are pretty much generic. And will work on most BBQs
(not webber kettles).
I got my BBQ rotisserie at sears but I imagine most anyplace selling a
full line of BBQ stuff will have them.

Just check if there's mounting holes on the side of the body of the BBQ
near the hole the spit would go thru. Webber kettles have ring
attachments availible.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

On Sun 12 Jun 2005 10:01:18a, sf wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

I've done 12 pound turkeys on a rotisserie on my gas grill. I use a
cast iron smoker box with plenty of wood chips. We like the results.

So, where would I find one of these contraptions? We don't have
stores that specialize in patio/bbq around here, so maybe Home Depot,
OSH?

Yes, Home Depot, Lowes, or the like should have what you want.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

sf said:

I have to get used to another style of cooking now. My Weber lived to
be a ripe old age and went to the dump a few weeks ago. The
replacement is gas. Not my 1st choice, but we'll see what transpires
this summer. Maybe I'll like it better than I think.

I know this isn't going to be popular, but....

We absolutely, positively HATED our gas grill. I don't know what we were
thinking when we bought it - that the gas was how we'd start the charcoal,
maybe??? I can only plead temporary insanity. I could have cooked steaks
in a dry cast iron skillet on the stovetop and had more flavor. I don't
know exactly what makes it "grilling". It's more like having a gas stove
outside.

We "grill" expressly for the flavor the charcoal adds to meats and
veggies. When I grill a steak, I want steak and charcoal flavor. I don't
marinate a rib-eye in anything. I readily confess that $10.00 a pound
rib-eye is a treat, so I don't muck it up by marinating it in anything. If
I was cooking it a couple of times a week, I might investigate additional
flavors. I do muck around with burgers, chicken, pork, and kabobs, etc
using bastes/sauces/rubs etc., the the bottom line for us is the charcoal
flavor.

What we learned with our gas grill was that you have to add all your
flavor before or during cooking. If you are one that marinates everything
you cook in lots of flavors and that is the flavor you want, then you'll
be fine. My brother, the great gas grill promoter, added things like
onions and peppers to the grill for flavor. He bought wood chips and
soaked them so they would "smoke" (there was room for only about a cup's
worth in a little container), but it wasn't like cooking over hickory.
He'd go on and on about how great his food was on his gas grill. He came
over and cooked on our gas grill and he was totally pleased. We gave him
the grill and went down and bought ourselves a charcoal/wood burner.

Gas just isn't the same.

You have my condolences.

Elaine, too (slipping into her asbestos underwear 'cause the fat just hit
the fire 🙂 )

Elaine Parrish said:

What we learned with our gas grill was that you have to add all your
flavor before or during cooking. If you are one that marinates everything
you cook in lots of flavors and that is the flavor you want, then you'll
be fine. My brother, the great gas grill promoter, added things like
onions and peppers to the grill for flavor. He bought wood chips and
soaked them so they would "smoke" (there was room for only about a cup's
worth in a little container), but it wasn't like cooking over hickory.
He'd go on and on about how great his food was on his gas grill. He came
over and cooked on our gas grill and he was totally pleased. We gave him
the grill and went down and bought ourselves a charcoal/wood burner.

Gas just isn't the same.

You have my condolences.

I confess, I like gas because it is quick and easy. But I have a gas BBQ heavy
cast iron racks, and lots of old grease on the coals to add some extra
mystique. The BBQ is on the patio, close to the table, easy to light up,
preheat and cook without all the muss and fuss of charcoal. It can't be too
bad because we fire that sucker up when the leaves come out in the spring and
use it darned near every night until the leaves are gone in the fall.

I keep thinking that maybe I should go out and get a nice charcoal grill and
go through the extra hassle with the fuel. Hell. I am retired. I have all the
time in the world. I have a good friend who swears by charcoal. He has
grilling down to a science. I have to admit that the stuff he does on the
thing are amazing.

sf <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

[..] I use a cast iron smoker box with plenty of wood
chips.

Quoted message said:

So, where would I find one of these contraptions? We
don't have stores that specialize in patio/bbq around here,
so maybe Home Depot, OSH?

BBQ's Galore would have them.
http://WWW.bbqgalore.com
[Locator: http://www.bbqgalore.com/retail/ ]

The Ranger

Dave Smith said:

Elaine Parrish said:

What we learned with our gas grill was that you have to add all your
flavor before or during cooking. If you are one that marinates everything
you cook in lots of flavors and that is the flavor you want, then you'll
be fine. My brother, the great gas grill promoter, added things like
onions and peppers to the grill for flavor. He bought wood chips and
soaked them so they would "smoke" (there was room for only about a cup's
worth in a little container), but it wasn't like cooking over hickory.
He'd go on and on about how great his food was on his gas grill. He came
over and cooked on our gas grill and he was totally pleased. We gave him
the grill and went down and bought ourselves a charcoal/wood burner.

Gas just isn't the same.

You have my condolences.

I confess, I like gas because it is quick and easy. But I have a gas BBQ heavy
cast iron racks, and lots of old grease on the coals to add some extra
mystique. The BBQ is on the patio, close to the table, easy to light up,
preheat and cook without all the muss and fuss of charcoal. It can't be too
bad because we fire that sucker up when the leaves come out in the spring and
use it darned near every night until the leaves are gone in the fall.

I keep thinking that maybe I should go out and get a nice charcoal grill and
go through the extra hassle with the fuel. Hell. I am retired. I have all the
time in the world. I have a good friend who swears by charcoal. He has
grilling down to a science. I have to admit that the stuff he does on the
thing are amazing.

Yeah, I hear where you're coming from, but....

Buy a small, light charcoal grill to give it a try again. Charcoal is
better these days. It can be bought in a bag size that is good for one
cooking. The bag has the lighter fluid on it. Just lay the bag in the
grill, strike a match and light the bag. 20 minutes later, put on the
food. I buy those big, disposable, rectangular, foil cookie sheets and put
one under
the charcoal. I can just lift the whole thing out and toss and the grill
is clean.

The food is so, so different.

Elaine, too

The Ranger said:

sf <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

[..] I use a cast iron smoker box with plenty of wood
chips.

Quoted message said:

So, where would I find one of these contraptions? We
don't have stores that specialize in patio/bbq around here,
so maybe Home Depot, OSH?

BBQ's Galore would have them.
http://WWW.bbqgalore.com

They certainly do and it doesn't cost an arm and a let either.

Quoted message said:

[Locator: http://www.bbqgalore.com/retail/ ]

Unfortunately, the closest store is an hour away... to far to travel
for a $12 item. I'll look around and order via the internet if I need
to.

On Sun, 12 Jun 2005 19:40:39 -0700, sf wrote:

slapping forehead... I didn't say:
THANKS!

sf <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The Ranger said:

sf <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

On 12 Jun 2005 18:31:28 +0200, Wayne Boatwright wrote:

Quoted message said:

Quoted message said:

Quoted message said:

> [..] I use a cast iron smoker box with plenty of wood
> chips.

Quoted message said:

Quoted message said:

Quoted message said:

So, where would I find one of these contraptions? We
don't have stores that specialize in patio/bbq around here,
so maybe Home Depot, OSH?

Quoted message said:

Quoted message said:

BBQ's Galore would have them.
http://WWW.bbqgalore.com

Quoted message said:

They certainly do and it doesn't cost an arm and a let either.

I've found some of the _kewlest_ gagets there... Alas, they seem to have
gone over to the Dark Side and are now concentrating on selling frozen
meats.

Quoted message said:

Quoted message said:

[Locator: http://www.bbqgalore.com/retail/ ]

Quoted message said:

Unfortunately, the closest store is an hour away... to far to travel
for a $12 item. I'll look around and order via the internet if I need
to.

<sigh> They experienced a reversal of fortunes a few years ago and were
forced to close several stores. I went from having three local to me
(well, within easy driving distance of Castle Ranger) to only have one
with reduced stock allotments. It's still a nice store but I don't go
nearly as often nowadays.

The Ranger