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Beer can chicken.
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rcbeards
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Joined: 19 May 2007
Posts: 72

PostPosted: Wed Aug 08 07 4:16 am    Post subject: Reply with quote

Here's a random question. Does anyone know if it matters what type of beer to use? Can you use the cheap stuff for cooking and the good stuff for drinking? Smile Or, should you use the good stuff for both?
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Malcrow
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Joined: 12 Oct 2006
Posts: 41
Location: Metro-Detroit

PostPosted: Wed Aug 08 07 11:32 pm    Post subject: Reply with quote

rcbeards wrote:
Here's a random question. Does anyone know if it matters what type of beer to use? Can you use the cheap stuff for cooking and the good stuff for drinking? Smile Or, should you use the good stuff for both?


Absolutely it matters!!!!!!!!!!!!1

I personally drink Killians and my whole family loves beer can chicken made with it.

My brother however only drinks bud and says the only good use for Killians is cooking beer can chicken.

A lot of cheap beers tend not to have a lot of flavor. I watch a lot of food network and all the cooks on there say not to use cooking wine. Use wine that you like and you will like the flavor better. I think this also applies to cooking with beer.

Besides you get to drink at least half the beer anyways.
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Haelix
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Joined: 03 Mar 2009
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PostPosted: Thu Mar 26 09 2:54 am    Post subject: Reply with quote

Beer boils at around 212 degrees, but the alcohol evaporates at a much lower temp.
I do mine quite different.
I poke holes in the skin and fill with butter and Caribbean jerk seasoning (the cheep stuff ) I poke small holes with an ice pick in a straight line down one side of the beer (darker beer =better flavor)
I then place the beer in the chicken breast side down with the holes in the can pointing up. I make a foil bowl to not loose those flavorful juices.
Then I smoke for 4-5 hours , the last hour I flip the bird Shocked .
letting what is left of the beer rush out over the breast.
I have never had any leftovers ,they eat skin and all
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bam
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Joined: 21 Sep 2006
Posts: 361
Location: Philadelphia, PA

PostPosted: Thu Mar 26 09 3:23 am    Post subject: Reply with quote

Here is another way.
http://www.huckshut.com/2009/02/09/hucks-hut-tv-jerked-beer-can-chicken/
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ethernectar
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Joined: 26 May 2009
Posts: 59

PostPosted: Mon Jun 22 09 8:18 am    Post subject: Reply with quote

Here's mine!



See it bigger here: http://www.flickr.com/photos/ethernectar/3648036787/sizes/o/in/photostream/

Home made lunch meet for this week.

Whole chicken brined and herbed overnight, marinated in Zesty Ranch for 3 hours, smoked for approx 2 hours at 250 with cherry wood.

Carcas boiled down for what will be some outstanding smoked chicken soup.
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coffin



Joined: 16 Jan 2009
Posts: 13
Location: maine

PostPosted: Thu Jun 25 09 8:25 am    Post subject: Reply with quote

curious if anybody has ever marinated in beer then prepare the beer can chicken
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DanJ
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Joined: 26 Nov 2009
Posts: 28
Location: Montreal

PostPosted: Wed Dec 02 09 10:11 pm    Post subject: Reply with quote

Good advice thanks guys.

Been wanting to do this for a couple years now Smile
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brow



Joined: 11 Nov 2007
Posts: 23

PostPosted: Sat Dec 19 09 9:54 am    Post subject: Reply with quote

don06 wrote:
How good is it with a coke?

Don


Good as well. My wife bought me this book a couple years ago and there are man non-beer recipes in it...
http://www.amazon.com/Beer-Can-Chicken-Other-Offbeat-Recipes/dp/0761120165/ref=sr_1_5?ie=UTF8&s=books&qid=1261187549&sr=8-5
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wcjulha0710



Joined: 21 Jul 2010
Posts: 2

PostPosted: Thu Jul 22 10 2:19 pm    Post subject: Reply with quote

Okay, here it is. The master recipe for the beer-can chicken, the showstopper that will dazzle your family and friends. If you�ve never made beer-can chicken before, start here, and once you�ve mastered the basic procedure, there�s no limit to its variations.

1 can (12 ounces) beer
1 chicken (31/2 to 4 pounds)
2 tablespoons All-Purpose Barbecue Rub (recipe below) or your favorite commercial rub
2 teaspoons vegetable oil

You�ll also need:
2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained
Vertical chicken roaster (optional)



Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1 1/2 teaspoons of rub into the beer through a hole in the top of the can. Don�t worry if the beer foams up: This is normal.

If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can. If cooking on a roaster: Fill it with the beer mixture and position the chicken on top, following the manufacturer�s instructions.

Tuck the tips of the wings behind the chicken�s back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.

When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180�F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11/4 to 11/2 hours. If using a charcoal grill, you�ll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it�s still on the vertical roaster.

Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve.

Serves 2 to 4


All-Purpose Barbecue Rub

Variations on this rub have appeared in each of my barbecue books. There are four basic ingredients-salt, black pepper, paprika, and brown sugar-and by varying the proportions you can create an almost endless variety of flavors. For a spicier rub use hot paprika instead of sweet paprika. You could also substitute granulated sugar, light brown sugar, or Sucanat (powdered evaporated sugarcane juice) for the dark brown sugar. There isn�t a fish that swims, a bird that flies, or a beast that walks that wouldn�t benefit from a generous sprinkling of this multipurpose rub.

1/4 cup coarse salt (kosher or sea)
1/4 cup dark brown sugar
1/4 cup sweet paprika
2 tablespoons freshly ground black pepper

Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix. (Your fingers actually work better for mixing the rub than a spoon or whisk does.)

Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months.

Makes about 3/4 cup
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AutoCountry
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Joined: 14 Apr 2012
Posts: 83

PostPosted: Mon Apr 23 12 11:36 pm    Post subject: Reply with quote




Here is mine, however I made some mistakes on this bird but I know what to change next time...

I used Everglades Seasoning but next time I will just do something differnt, the skin taste had no flavor other then the huge smoke flavor, I def need to cut the smoke down but 80% I wanted a light smoke flavor with the rub on the outside and then a injection on the inside but I will inject from the inside and not to poke holes on the outside so I don't dry the inside of the chicken out.

I'm also going to spray with a mix of Beer & Apple Juice.


But anyhow enjoy guys!
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michmama



Joined: 25 Aug 2012
Posts: 12
Location: Michigan

PostPosted: Thu Sep 06 12 3:07 am    Post subject: Reply with quote

My husband does beer can chicken in the smoker quite often.

First, take a thawed, whole, raw chicken. Rub it inside and out with olive oil http://tassos.com/products/tassos-olive-oils and kosher salt. Then, get some Lawry's marinade (your choice of flavor) and strain it through a wire mesh strainer. After straining, use an injector to inject the marinade into the bird at various places. Place a can of beer (half-full) inside the chicken (be sure and keep it upright!) Cabellas has special holders to hold the beer can chicken in the upright position. If you don't have one, just set the chicken with the beer can inside of it on a plate. Rub Emeril's Essence seasoning all over the outside of the chicken (be liberal!) Carefully remove it from the plate, taking care to keep the beer can inside the chicken. Position in smoker. Smoke with hickory chips at 350 degrees for about 2 hours. It's hard to keep the temperature steady so you have to really watch it.

An alternative to beer is Mountain Dew, Squirt, or any lemon-lime flavored drink.

Hope this wasn't too long-winded! Smile

michmama
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Cajun Aquaholic



Joined: 07 Sep 2012
Posts: 1

PostPosted: Tue Sep 11 12 12:26 am    Post subject: Drunk Chicken Reply with quote

Here in Cajun country we call dat "Drunk Chicken".....
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Bkndsdl
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Joined: 25 Jul 2013
Posts: 189

PostPosted: Thu Sep 05 13 9:37 am    Post subject: Reply with quote

I do drunk chicken - sittin' chicken, as I call 'em - ALL the time. I have a pair of Sittin' Chicken cookers, they are just like the metal ones you stick a beer or coke can in, but they are ceramic and hold a lot more. Plus, no can to cut open. Here's a pic.



I cut up an onion and celery, pack the sittin' chicken setter with them, then top it off with sprite. Inject the chicken with either Tony Cs' creole garlic (my fav) or creole butter, rub it down with my seasonings, set the chicken on the setter, cut up a potato to sit in the neck to close off the cavity, place a probe in the bottom of the thigh, and rock and roll til the thigh is 180. Perfect every time......
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BeerCanChickenBlogger



Joined: 02 Jan 2011
Posts: 1
Location: Portland, OR

PostPosted: Tue May 27 14 1:03 pm    Post subject: Beer Can Chicken Rocks! Reply with quote

SO many killer ideas for beer can chicken here. Thanks guys!
I have made beer can turkey, duck, game hen, chicken and goose. Goose is dangerous! That grease is like gasoline. Flame on!! Anyhow, just joined up but also blog about this, see my www button at the bottom of my post.

Ill be back tomorrow to posts some pics from a smoked beer can chicken I carved up last summer!
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