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Beer Can Chicken Updated with Pics
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jeepdad
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Joined: 21 Sep 2008
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PostPosted: Fri Jul 29 11 8:01 am    Post subject: Beer Can Chicken Updated with Pics Reply with quote

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
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Location: Fredericksburg, VA

PostPosted: Fri Jul 29 11 8:20 am    Post subject: Reply with quote

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?? Laughing
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day_trippr
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PostPosted: Fri Jul 29 11 8:22 am    Post subject: Reply with quote

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!
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coyote
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PostPosted: Fri Jul 29 11 8:25 am    Post subject: Reply with quote

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.
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jeepdad
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Fri Jul 29 11 8:31 am    Post subject: Reply with quote

MGeslock Thanks Bro! Ha, no, I left it at home! Very Happy

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
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PostPosted: Fri Jul 29 11 8:39 am    Post subject: Reply with quote

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.
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jeepdad
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Fri Jul 29 11 8:42 am    Post subject: Reply with quote

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
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Joined: 03 Oct 2010
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PostPosted: Fri Jul 29 11 8:49 am    Post subject: Reply with quote

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.

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jeepdad
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PostPosted: Fri Jul 29 11 8:54 am    Post subject: Reply with quote

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
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Joined: 06 Sep 2007
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PostPosted: Fri Jul 29 11 8:55 am    Post subject: Reply with quote

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.
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Oregon smoker
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PostPosted: Fri Jul 29 11 9:47 am    Post subject: Reply with quote

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. Wink
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Michael B
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PostPosted: Fri Jul 29 11 10:51 am    Post subject: Reply with quote

Oven roasting bags work fine.
Brining 101 has a few good brine recipes.
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RollinontheRvr
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PostPosted: Fri Jul 29 11 11:05 am    Post subject: Reply with quote

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.
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Inner10
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PostPosted: Fri Jul 29 11 11:34 am    Post subject: Reply with quote

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. Laughing
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SoEzzy
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PostPosted: Fri Jul 29 11 11:53 am    Post subject: Reply with quote

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
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Griffin
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PostPosted: Fri Jul 29 11 9:48 pm    Post subject: Reply with quote

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
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PostPosted: Fri Jul 29 11 10:15 pm    Post subject: Reply with quote

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.
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Buckru
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PostPosted: Fri Jul 29 11 11:30 pm    Post subject: Reply with quote

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
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PostPosted: Sat Jul 30 11 12:07 am    Post subject: Reply with quote

I've done a BCC in the oven, the temp was 350° for about 1.5hrs, came out good. S/F

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Rare Breed
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PostPosted: Sat Jul 30 11 1:18 am    Post subject: Reply with quote

Dan,

Try to use the LARGE zip lock bags, they work great and makes clean up much easier.
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