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jeepdad BBQ All Star

Joined: 21 Sep 2008 Posts: 5566 Location: Stafford, Virginia (Transplanted Tarheel)
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Posted: Fri Jul 29 11 8:01 am Post subject: Beer Can Chicken Updated with Pics |
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Ringers, left this morning for the Outerbanks of North Carolina for a week-long vacation. It is with the whole family (in-laws and out-laws)! When we go to the beach we plan out the menu and take the chow with us but leaving one day to go out and eat on the town. It just works smoothly this way and we split the cost between all the families.
Saturday is Toot's birthday and we asked what she wanted for dinner on her birthday. She said Beer Can Chicken, corn on the cob, and baked taters.
So, we bought all the groceries.....three whole chickens to feed everyone. And I will likely have to do the chickens in the oven because I wasn't sure of the grill situation at the house we rented. Never done BCC in the oven. Now that I'm at the house it has an in-ground grill one of those you see at parks....not for BCC use.
So here is the issue....the one and only fridge is filled to capacity with all the groceries for the week. Any ideas on how to brine 3 chickens overnight with limited space. I do have a large empty cooler on hand. I was thinking of filling it part way with the brine mixture add the chicken and lay the ice heavily to it overnight. Thoughts? And any tips on BCC in the oven? Thanks and all the best.
--jeepdad
Last edited by jeepdad on Mon Aug 01 11 2:03 am; edited 1 time in total |
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MGeslock BBQ Fan

Joined: 10 Aug 2007 Posts: 332 Location: Fredericksburg, VA
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Posted: Fri Jul 29 11 8:20 am Post subject: |
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I have done the cooler with ice for the brine. I have not had any issues with this.
You didn't pull your new project with you??  |
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day_trippr BBQ Super Pro

Joined: 08 May 2009 Posts: 3206 Location: Stow, MA
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Posted: Fri Jul 29 11 8:22 am Post subject: |
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Double bag the birdies with the brine, try to get all the air out of the bags, seal tight, place in cooler, add ice and water to cover.
Cheers! _________________ Save the planet: it's the only one with beer!
FrankennBrinkmann ECB
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coyote BBQ Pro

Joined: 06 Jul 2009 Posts: 595 Location: Northeast Georgia
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Posted: Fri Jul 29 11 8:25 am Post subject: |
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IMO you've got it down pat. When I do comps that's exactly what I do, lay the ice to it and have never have had a problem. When I'm ready to take the chicken out of the cooler the next day I always have ice left in the cooler. Have a great time on vacation. _________________ Neal
Gold Rush Smokers
Lang 60/D
Weber Performer
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jeepdad BBQ All Star

Joined: 21 Sep 2008 Posts: 5566 Location: Stafford, Virginia (Transplanted Tarheel)
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Posted: Fri Jul 29 11 8:31 am Post subject: |
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MGeslock Thanks Bro! Ha, no, I left it at home!
day_trippr, Hmmmm why bagging? I was thinking of just throwing the ice, brine and birds in the cooler.
coyote, thanks! |
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Jarhead BBQ All Star

Joined: 11 Oct 2009 Posts: 7355 Location: Marionville, Home of the White Squirrels, Missouri
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Posted: Fri Jul 29 11 8:39 am Post subject: |
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jeepdad wrote: | day_trippr, Hmmmm why bagging? I was thinking of just throwing the ice, brine and birds in the cooler. |
Dan, as the ice melts, it will dilute your brine.
Too bad you didn't freeze some 1/2 gallon milk jugs with water. They are perfect for what you are lookin' for. _________________ Gunny 3073/4044/8411
Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack |
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jeepdad BBQ All Star

Joined: 21 Sep 2008 Posts: 5566 Location: Stafford, Virginia (Transplanted Tarheel)
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Posted: Fri Jul 29 11 8:42 am Post subject: |
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Jarhead wrote: | jeepdad wrote: | day_trippr, Hmmmm why bagging? I was thinking of just throwing the ice, brine and birds in the cooler. |
Dan, as the ice melts, it will dilute your brine.
Too bad you didn't freeze some 1/2 gallon milk jugs with water. They are perfect for what you are lookin' for. |
Ahhhhhh makes sense....thanks Gunny!
--Dan |
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RollinontheRvr BBQ Pro

Joined: 03 Oct 2010 Posts: 641 Location: Portland, Oregon
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Posted: Fri Jul 29 11 8:49 am Post subject: |
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Is the brine a secret recipe or is it something you would be willing to share? I am planning on christening my UDS and BCC sounds like a good way of doing it.
The last BCC I did I injected with butter and covered the outside with butter as well. It turned out sooooo juicy that when I would bite into the chicken it would run down my arm. Not my favorite thing in the world. Maybe a brine would be the better way to go. _________________ UDS
MUDS
Four years active duty Infantry - '81 -'85
My Local Dive Shop: Oregon City Scuba |
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jeepdad BBQ All Star

Joined: 21 Sep 2008 Posts: 5566 Location: Stafford, Virginia (Transplanted Tarheel)
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Posted: Fri Jul 29 11 8:54 am Post subject: |
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RollinontheRvr wrote: | Is the brine a secret recipe or is it something you would be willing to share? I am planning on christening my UDS and BCC sounds like a good way of doing it.
The last BCC I did I injected with butter and covered the outside with butter as well. It turned out sooooo juicy that when I would bite into the chicken it would run down my arm. Not my favorite thing in the world. Maybe a brine would be the better way to go. |
No secret...it's a Basic Brine....add anything you want. All the best.
--jeepdad
Water
1 cup kosher salt
1-1/2 cups dark brown sugar, packed
2 tablespoons coarsely ground black pepper
Last edited by jeepdad on Fri Jul 29 11 8:57 am; edited 1 time in total |
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Canadian Bacon BBQ Super All Star

Joined: 06 Sep 2007 Posts: 13547 Location: Mississauga ON Canada
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Posted: Fri Jul 29 11 8:55 am Post subject: |
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jeepdad wrote: | Jarhead wrote: | jeepdad wrote: | day_trippr, Hmmmm why bagging? I was thinking of just throwing the ice, brine and birds in the cooler. |
Dan, as the ice melts, it will dilute your brine.
Too bad you didn't freeze some 1/2 gallon milk jugs with water. They are perfect for what you are lookin' for. |
Ahhhhhh makes sense....thanks Gunny!
--Dan |
I was trying to figure out why the bags myself,so as not to dilute the brine as the ice melts.......It does make a lot of sense. _________________ Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25 |
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Oregon smoker BBQ All Star
Joined: 07 Nov 2006 Posts: 6246 Location: Portland, OR
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Posted: Fri Jul 29 11 9:47 am Post subject: |
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If you bag em make sure the bags aint got any funky smelling odors leaching off of them(scented garbage bags). Or if you can find a store that might have roasting bags that would do the trick also.
Have a beer on the beach at sunset for me.  _________________ #3 LIAR
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Michael B BBQ Pro
Joined: 31 Aug 2006 Posts: 789 Location: Amherst, New Hampshire
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Posted: Fri Jul 29 11 10:51 am Post subject: |
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Oven roasting bags work fine.
Brining 101 has a few good brine recipes. |
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RollinontheRvr BBQ Pro

Joined: 03 Oct 2010 Posts: 641 Location: Portland, Oregon
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Posted: Fri Jul 29 11 11:05 am Post subject: |
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Jeepdad...Thanks, I will give that a try.
Oregonsmoker...Try the Grocery outlet. I hear they have large zip lock bags made for this kind of thing. A buddy of mine is a chef and he uses them. _________________ UDS
MUDS
Four years active duty Infantry - '81 -'85
My Local Dive Shop: Oregon City Scuba |
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Inner10 BBQ Super Pro
Joined: 30 Apr 2010 Posts: 1289 Location: Ottawa, ON
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Posted: Fri Jul 29 11 11:34 am Post subject: |
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Brine with ice, I don't bother bagging the ice, just STD (split the difference).
I've done BCC over an open fire, it turned out great but I was so intoxicated it was probably crap.  |
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SoEzzy Site Admin

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Fri Jul 29 11 11:53 am Post subject: |
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day_trippr wrote: | Double bag the birdies with the brine, try to get all the air out of the bags, seal tight, place in cooler, add ice and water to cover.
Cheers! |
+1 _________________ Here's a change Robert.
I still work here! |
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Griffin BBQ Pro
Joined: 03 Nov 2006 Posts: 801 Location: Dallas, Texas
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Posted: Fri Jul 29 11 9:48 pm Post subject: |
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I've never done a BCC in the oven, but we are always saying to treat your smoker/grill like an oven, so how about treat your oven like a smoker/grill. Go with the same temp you do it on the smoker. And don't forget to have a large drip pan to catch all the drippings or you will make a helluva mess out of the oven. Good luck, I'm sure it will turn out great. |
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Big Ron BBQ Super Pro

Joined: 30 Jan 2007 Posts: 2601 Location: Houston
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Posted: Fri Jul 29 11 10:15 pm Post subject: |
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SoEzzy wrote: | day_trippr wrote: | Double bag the birdies with the brine, try to get all the air out of the bags, seal tight, place in cooler, add ice and water to cover.
Cheers! |
+1 |
Yes sir, I will agree with this as well. _________________ Big Ron
Owner and Founder
Big Ron's Rub: Just Rub It On!
www.bigronswebsite.com
(Find Big Ron's Rub on Facebook)
Big Ron's Custom Reverse Flow Trailer
http://www.youtube.com/watch?v=UQxbfOx_MOE |
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Buckru BBQ Fan
Joined: 18 May 2011 Posts: 107
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Posted: Fri Jul 29 11 11:30 pm Post subject: |
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Since no one is addressing the grill I'll take a stab. I prefer to grill roast bbc's. If you can fit the 3 birds, double bank the fire, birds over a drip pan and use foil to make your own dome. Hot grill roasting doesn't take as long as smoking obviously so maybe can do two then one. If not, I've never done bbc in the oven but have had good success just oven roasting a bird.
Buck |
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Devildog03318590 BBQ Fan

Joined: 11 Jun 2009 Posts: 185 Location: Upper Marlboro, Maryland
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Posted: Sat Jul 30 11 12:07 am Post subject: |
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I've done a BCC in the oven, the temp was 350° for about 1.5hrs, came out good. S/F
Jeff _________________ Time to send up some SMOKE signals
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Rare Breed BBQ Pro
Joined: 02 Jun 2009 Posts: 619 Location: Fredericksburg, Va
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Posted: Sat Jul 30 11 1:18 am Post subject: |
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Dan,
Try to use the LARGE zip lock bags, they work great and makes clean up much easier. |
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