Help w/ new gadget please?

2 tsp soy sauce
2 tsp honey
2 tsp white wine
1/2 tsp salt
1/2 tsp pepper
1 tsp five spice powder
1 pressed clove of garlic
1 tsp minced fresh ginger

Marinate for a few hours in the fridge, or overnight. Roast at 375 for
30 mins; reduce to 325 for 30 mins more, or until done. Might need to
cover with foil if it browns too much.

OR

1 tbl olive oil
1 tbl balsamic vinegar
Juice of one lemon
2 pressed cloves of garlic
1 tsp brown sugar
1 tbl herbes du provence, or any other combination of herbs
1 tsp salt
1 tsp pepper

Roast as above

Have fun!

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

Quoted message said:

2 tsp soy sauce
2 tsp honey
2 tsp white wine
1/2 tsp salt
1/2 tsp pepper
1 tsp five spice powder
1 pressed clove of garlic
1 tsp minced fresh ginger

Marinate for a few hours in the fridge, or overnight. Roast at 375 for
30 mins; reduce to 325 for 30 mins more, or until done. Might need to
cover with foil if it browns too much.

OR

1 tbl olive oil
1 tbl balsamic vinegar
Juice of one lemon
2 pressed cloves of garlic
1 tsp brown sugar
1 tbl herbes du provence, or any other combination of herbs
1 tsp salt
1 tsp pepper

Roast as above

Have fun!

Thanks, but I need recipes for a vertical beer can roaster.

In article <1120648922.4509d9bb80730922e44bc5b195e7deaa@teranews>,

MOMPEAGRAM said:

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

Quoted message said:

2 tsp soy sauce
2 tsp honey
2 tsp white wine
1/2 tsp salt
1/2 tsp pepper
1 tsp five spice powder
1 pressed clove of garlic
1 tsp minced fresh ginger

Marinate for a few hours in the fridge, or overnight. Roast at 375 for
30 mins; reduce to 325 for 30 mins more, or until done. Might need to
cover with foil if it browns too much.

OR

1 tbl olive oil
1 tbl balsamic vinegar
Juice of one lemon
2 pressed cloves of garlic
1 tsp brown sugar
1 tbl herbes du provence, or any other combination of herbs
1 tsp salt
1 tsp pepper

Roast as above

Have fun!

Thanks, but I need recipes for a vertical beer can roaster.

You can follow the recipe above and just stick the bird on the vertical
roaster to cook it. You can use any recipe you want for whole chicken
that doesn't involve stuffing it.

On Wed 06 Jul 2005 04:23:31a, MOMPEAGRAM wrote in rec.food.cooking:

Quoted message said:

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

Quoted message said:

2 tsp soy sauce
2 tsp honey
2 tsp white wine
1/2 tsp salt
1/2 tsp pepper
1 tsp five spice powder
1 pressed clove of garlic
1 tsp minced fresh ginger

Marinate for a few hours in the fridge, or overnight. Roast at 375 for
30 mins; reduce to 325 for 30 mins more, or until done. Might need to
cover with foil if it browns too much.

OR

1 tbl olive oil
1 tbl balsamic vinegar
Juice of one lemon
2 pressed cloves of garlic
1 tsp brown sugar
1 tbl herbes du provence, or any other combination of herbs
1 tsp salt
1 tsp pepper

Roast as above

Have fun!

Thanks, but I need recipes for a vertical beer can roaster.

Helen, that recipe would work fine, but I take it you need further
instructions on the roasting technique with a vertical roaster.

The following recipe includes probably all you need to know:

http://www.foodreference.com/html/beerbuttchickenr.html

Additionally, there seem to be dozens of recipes on the web if you search
for "beer can chicken".

HTH

--
Wayne Boatwright *¿*
____________________________________________

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

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Tested on: 7/6/2005 5:50:39 AM
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Yes, you can use any of the above recipes for your vertical roaster,
indoors or out. You didn't say you had the beer can variety in your
first post, so the recipes I gave are ones I've used with success with
a vertical roaster in my oven, no beer can. Like Stan says, you can use
these with your beer can roaster on the grill. Some of the more subtle
nuances of the flavorings might be lost, but it could also be
interesting with the beer and grill.

My experience with the vertical roasters, both indoors and out, is that
the bird browns evenly, and cooks a bit faster.

Have fun!

MOMPEAGRAM said:

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

Quoted message said:

2 tsp soy sauce
2 tsp honey
2 tsp white wine
1/2 tsp salt
1/2 tsp pepper
1 tsp five spice powder
1 pressed clove of garlic
1 tsp minced fresh ginger

Marinate for a few hours in the fridge, or overnight. Roast at 375 for
30 mins; reduce to 325 for 30 mins more, or until done. Might need to
cover with foil if it browns too much.

OR

1 tbl olive oil
1 tbl balsamic vinegar
Juice of one lemon
2 pressed cloves of garlic
1 tsp brown sugar
1 tbl herbes du provence, or any other combination of herbs
1 tsp salt
1 tsp pepper

Roast as above

Have fun!

Thanks, but I need recipes for a vertical beer can roaster.

Here's the recipe off the back of my Grillpro Vertical Chicken Roaster. HTH

Beer Roasted Chicken
serves 4-6
prep time 0:20

1 whole chicken 2 - 4 lbs
1 can (355 ml) of beer
poultry seasoning
fresh or dry rosemary
2 - 3 cloves fresh garlic
salt & pepper to tast

Preheat outdoor grill on medium heat. Rub the outside of the skin with
poultry seasoning, lightly covering the entire bire. Grind fresh pepper
& salt over bird to desired taste. Empty 1/2 the can of beer into
measuring cup. Place 2 - 3 small cloves of garlic in beer can along
with 2 - 3 sprigs of fresh rosemary. Place the beer can on the
stainless steel base and assemble the large set of holders around the
can of beer. Place chicken on the assembled roaster, and if desired add
the leftover beer and any additional garlic and rosemary to suit, to the
pan of the roaster. Place the roaster with the chicken on the grill,
keeping lid closed. Cook the bird 18 - 20 min. per pound, or until the
breast meat has reached an internal temp of 170 C. As an alternative to
beer, substitute 4 - 6 oz of white wine, directly to the base pan of the
roaster along with the other ingredients.

Two comments:
Another poster mentioned that the paint on beer cans may be a problem
because of the high heat. I took her advice and bought a stainless
steel drinking cup to use.

I hate it when recipes bounce between metric and imperial measures.
Here they used metric for the beer and the temp then imperial for
everything else.

My mom uses one of these all the time. She just rubs the chicken with
whatever leftover salad dressing or sauce she has in the fridge and
roasts it at 350F until it's all browned. The meat falls off the bone,
and everyone likes her miscellaneous marinades. Sometimes it's Italian
dressing, sometimes it's leftover barbecue sauce, sometimes it's
buffalo-wing sauce, whatever.

serene

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

Quoted message said:

My mom uses one of these all the time. She just rubs the chicken with
whatever leftover salad dressing or sauce she has in the fridge and
roasts it at 350F until it's all browned. The meat falls off the bone,
and everyone likes her miscellaneous marinades. Sometimes it's Italian
dressing, sometimes it's leftover barbecue sauce, sometimes it's
buffalo-wing sauce, whatever.

serene

Thanks Serene; that's more what I was looking for.

Helen

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 06 Jul 2005 04:23:31a, MOMPEAGRAM wrote in rec.food.cooking:

Quoted message said:

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

Quoted message said:

2 tsp soy sauce
2 tsp honey
2 tsp white wine
1/2 tsp salt
1/2 tsp pepper
1 tsp five spice powder
1 pressed clove of garlic
1 tsp minced fresh ginger

Marinate for a few hours in the fridge, or overnight. Roast at 375 for
30 mins; reduce to 325 for 30 mins more, or until done. Might need to
cover with foil if it browns too much.

OR

1 tbl olive oil
1 tbl balsamic vinegar
Juice of one lemon
2 pressed cloves of garlic
1 tsp brown sugar
1 tbl herbes du provence, or any other combination of herbs
1 tsp salt
1 tsp pepper

Roast as above

Have fun!

Thanks, but I need recipes for a vertical beer can roaster.

Helen, that recipe would work fine, but I take it you need further
instructions on the roasting technique with a vertical roaster.

The following recipe includes probably all you need to know:

http://www.foodreference.com/html/beerbuttchickenr.html

Additionally, there seem to be dozens of recipes on the web if you search
for "beer can chicken".

HTH

--
Wayne Boatwright *¿*
____________________________________________

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

---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0527-0, 07/04/2005
Tested on: 7/6/2005 5:50:39 AM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com

Thanks Wayne; I think I wasn't clear enough.

Helen

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

Quoted message said:

Yes, you can use any of the above recipes for your vertical roaster,
indoors or out. You didn't say you had the beer can variety in your
first post, so the recipes I gave are ones I've used with success with
a vertical roaster in my oven, no beer can. Like Stan says, you can use
these with your beer can roaster on the grill. Some of the more subtle
nuances of the flavorings might be lost, but it could also be
interesting with the beer and grill.

My experience with the vertical roasters, both indoors and out, is that
the bird browns evenly, and cooks a bit faster.

Have fun!

Thanks!

MOMPEAGRAM said:

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

Quoted message said:

My mom uses one of these all the time. She just rubs the chicken with
whatever leftover salad dressing or sauce she has in the fridge and
roasts it at 350F until it's all browned. The meat falls off the bone,
and everyone likes her miscellaneous marinades. Sometimes it's Italian
dressing, sometimes it's leftover barbecue sauce, sometimes it's
buffalo-wing sauce, whatever.

serene

Thanks Serene; that's more what I was looking for.

Sure! Mom says to tell you that the whole point is killing two chickens
with one stone (making dinner and using up bottled condiments). :-)

serene

In article <1120628465.49e5ae947f0ca9cb3bd3950b869aa590@teranews>,

MOMPEAGRAM said:

Looking for recipes for the new vertical chicken roaster we just
purchased. Any suggestions would be appreciated

Quoted message said:

MomPeagram

Recipe? I don't use no steenkin' recipe. No rub, no baste, no nuttin',
honey. It roasts to a gorgeous brown and crispy skin with juicy meat.
--
-Barb, <http://www.jamlady.eboard.com> 7/01/05 Sam I Am!

Melba's Jammin said:

In article <1120628465.49e5ae947f0ca9cb3bd3950b869aa590@teranews>,

MOMPEAGRAM said:

Looking for recipes for the new vertical chicken roaster we just
purchased. Any suggestions would be appreciated

Quoted message said:

MomPeagram

Recipe? I don't use no steenkin' recipe. No rub, no baste, no nuttin',
honey. It roasts to a gorgeous brown and crispy skin with juicy meat.

Helen,

Ditto the brown crispy skin ALL OVER and juicy meat. You'll never
look back!

I sprinkle the same seasonings on a vertically roasted chicken that I
would on a regular roasted one. Don't forget to set your oven rack at
the lowest level.

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

Quoted message said:

Melba's Jammin said:

In article <1120628465.49e5ae947f0ca9cb3bd3950b869aa590@teranews>,

MOMPEAGRAM said:

Looking for recipes for the new vertical chicken roaster we just
purchased. Any suggestions would be appreciated

Quoted message said:

MomPeagram

Recipe? I don't use no steenkin' recipe. No rub, no baste, no nuttin',
honey. It roasts to a gorgeous brown and crispy skin with juicy meat.

Helen,

Ditto the brown crispy skin ALL OVER and juicy meat. You'll never
look back!

I sprinkle the same seasonings on a vertically roasted chicken that I
would on a regular roasted one. Don't forget to set your oven rack at
the lowest level.

Thanks! Thought I would have to do that!