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Beer Can Chicken Updated with Pics
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day_trippr
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PostPosted: Sat Jul 30 11 2:27 am    Post subject: Reply with quote

Rare Breed wrote:
Dan,

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


Agreed, that would be an upgrade to what I had in mind.

And if they're heavy gauge plastic and one is very confident in the seal and can leave the cooler undisturbed, single-bagging would be quite adequate...

Cheers!
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jeepdad
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PostPosted: Sat Jul 30 11 4:54 am    Post subject: Reply with quote

I went to the store here in Kitty Hawk and found the 2 gallon Ziplock bags. So, I eyeballed and put about a gallon of water in the first bag and mixed in the brine ingredients. Placed the bird in the bag got the air out and put in the second bag and sealed it. Put the three bags in the cooler and laid the ice to it. I have pics but didn't bring my cord to connect my BB to the computer. Will let you know how it comes out. Thanks again for all your help guys. It is appreciated. All the best.

--jeepdad
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Oregon smoker
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Joined: 07 Nov 2006
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Location: Portland, OR

PostPosted: Sat Jul 30 11 6:24 am    Post subject: Reply with quote

jeepdad wrote:
I went to the store here in Kitty Hawk and found the 2 gallon Ziplock bags. So, I eyeballed and put about a gallon of water in the first bag and mixed in the brine ingredients. Placed the bird in the bag got the air out and put in the second bag and sealed it. Put the three bags in the cooler and laid the ice to it. I have pics but didn't bring my cord to connect my BB to the computer. Will let you know how it comes out. Thanks again for all your help guys. It is appreciated. All the best.

--jeepdad


Sweet.
Did you figure out the grill set up? I dint even think about it but can piece together a spit? Just spend the hour or so turning it by hand.
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BigMikeIA
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PostPosted: Sat Jul 30 11 12:27 pm    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.


SALMONELLA!!! SALMONELLA EVERYWHERE!! Shocked AAaaaaAAaAaAhhhhhhHH! Okay, so I might be a little phobic of raw poultry. Maybe. A little.
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Oregon smoker
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PostPosted: Sat Jul 30 11 12:35 pm    Post subject: Reply with quote

BigMikeIA wrote:
jeepdad wrote:
day_trippr, Hmmmm why bagging? I was thinking of just throwing the ice, brine and birds in the cooler.


SALMONELLA!!! SALMONELLA EVERYWHERE!! Shocked AAaaaaAAaAaAhhhhhhHH! Okay, so I might be a little phobic of raw poultry. Maybe. A little.


Bleach sanitation has always worked for me and is the best to fight the little beasties.
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jeepdad
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PostPosted: Sat Jul 30 11 8:48 pm    Post subject: Reply with quote

Jason, the grill is the in-ground kind you see in campgrounds and parks. Will be using the oven. Looking forward to doing three BCCs I hope they fit in the oven! Very Happy

Toot is now officially six years old. We made her the breakfast she wanted this morning...she is a happy "big girl".

--jeepdad
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coyote
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Joined: 06 Jul 2009
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PostPosted: Sat Jul 30 11 8:54 pm    Post subject: Reply with quote

Oregon smoker wrote:
BigMikeIA wrote:
jeepdad wrote:
day_trippr, Hmmmm why bagging? I was thinking of just throwing the ice, brine and birds in the cooler.


SALMONELLA!!! SALMONELLA EVERYWHERE!! Shocked AAaaaaAAaAaAhhhhhhHH! Okay, so I might be a little phobic of raw poultry. Maybe. A little.


Bleach sanitation has always worked for me and is the best to fight the little beasties.


+1
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ChuckieD
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PostPosted: Sat Jul 30 11 11:24 pm    Post subject: Reply with quote

Dan,
Please tell Toot Happy Birthday! for me, and that it is mine as well. Very Happy
My little girl turned five three days ago... now she's a whole hand Laughing
I hope Toot has great day! Wink
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BriGreentea
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PostPosted: Sun Jul 31 11 12:04 am    Post subject: Reply with quote

I guess I was just wondering what's the point of putting it in a chest vs a refrigerator? How long are you leaving it in the chest before cooking? Thanks.
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SoEzzy
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Location: SLC, UT

PostPosted: Sun Jul 31 11 12:22 am    Post subject: Re: Beer Can Chicken Issue...Need Advice Reply with quote

jeepdad wrote:
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


If you actually read the OP you could find out why the question got asked! DUH! Wink Rolling Eyes Shocked
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BBQMAN
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PostPosted: Sun Jul 31 11 1:52 am    Post subject: Reply with quote

Happy B-Day to Toot! Cool

The BCC on the grill with a tent over it would be my first choice as well.

Some HD foil would do the trick.......................

Just let your inner McGuyver take over. Razz
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jeepdad
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Joined: 21 Sep 2008
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PostPosted: Sun Jul 31 11 1:58 am    Post subject: Reply with quote

Funny thing...my inner McGuyver doesn't work well in 100 degree weather! Very Happy

--jeepdad
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Oregon smoker
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PostPosted: Sun Jul 31 11 2:58 am    Post subject: Reply with quote

Happy Birthday kid!

Have fun Dan, enjoy the day. Just try not to melt. Wink
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jeepdad
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Joined: 21 Sep 2008
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PostPosted: Mon Aug 01 11 2:02 am    Post subject: Reply with quote

Last week I was in Colorado Springs for work and one evening I ran up on this deer....it was taken with my Blackberry so not the greatest pic...nice rack on this guy.






So, Thursday after I flew in from Colorado the family packed up and we headed for the Outerbanks for a week long vacation. On the way we stopped in Williamsburg at a barbecue joint that my wife's family has stopped at ever since she was a little girl.


The smokehouse.


Woodpile.


Of course I went to the smokehouse to talk with the pitmaster. He was a nice guy there are six pits like this one.

I liked the barbecue and their sauce has a clove/sweet taste to it.


When I posted asking for advice about the BCC my friend k.a.m. gave me a call. I was out on the deck talking to my coonass friend when a coon walked up looking for supper.


Climbing up the trashcans.


On top trying to figure out how to open the can.


Three chickens waiting to be brined.


Brined and in the cooler...added more ice on top.


Corn on the cob.


The rub and lemons for the BCC.


BCC racks.


After sitting overnight....one of three.


One rubbed and ready to go. I really like the lemon...poke it full of holes letting it drip on the bird during the cook.


In the oven.


Done and resting.




Fruit salad.










Done and sliced up.


Man oh man folks were chowing and couldn't say enough good stuff about the bird. They were raving. Thanks guys for all your help. All the best.

--jeepdad


Beer Can Chicken in the Oven

Brine the birds 12-24 hours but no more than 24 hours (bird gets mushy). Rinse and pat dry using paper towels. Separate the skin from meat using a wooden spoon. Place a portion of the rub on the wooden spoon and run under the skin and rub it in thoroughly.

Next, empty half the beer out of the cans. Add whatever rub or mixture to the can. Position chickens on cans or racks.

Pole holes in lemon and place on bird and secure skin to lemon with toothpicks. Seal any tears in the skin using toothpicks.

Rub the outside of chicken with olive oil, coat with rub mixture and rub thoroughly.

Place into a 375 degree oven for about 2 hours until meat is 180 degrees at the deepest portion of the thigh.

Allow to rest for about 10-15 minutes before removing from the cans and cut into portion servings....

2 - whole chickens (5-6 pounds each)
olive oil

Brine

Water
1-1/2 cups kosher salt
1-1/2 cups dark brown sugar, packed
2 tablespoons coarsely ground black pepper

Rub

4 teaspoons sweet paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon dark brown sugar, packed
1/2 teaspoon celery salt
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
pinch of dried oregano
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jeepdad
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Joined: 21 Sep 2008
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Tue Aug 02 11 9:25 am    Post subject: Reply with quote

And the other birthday this week while we are on vacation is Grandpa......he turned 73 today. So, we asked before leaving for vacation what meal he wanted and he said deep dish pizza. Soooo......


Made the dough....


Fit it to the pie pans.


Brought it up the sides...


Veggies for those that want a veggie pizza...


Draining some of the liquid off the tomato sauce.


Some herbs to add to the sauce.


And some fresh garlic of course.


Some of my pepper jelly on cream cheese as an APT....it went quickly!


Done and resting..


This is Grandpas...he has digestive issues (Krones) so nothing spicy...turkey peperoni.


Italian sausage and peperoni....


Cheese pizza....




The rental house did not have a cake pan so my Honey made cupcakes from scratch...


They are so good!

Folks wolfed the pizza and cupcakes man oh man! It has been a good couple days! All the best.

--jeepdad
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k.a.m.
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Location: Southeast Texas.

PostPosted: Tue Aug 02 11 6:59 pm    Post subject: Reply with quote

Dan, for a minute there I thought you were gonna ask me how to prepare the little fella for the oven. Very Happy Laughing Congrats on a fine looking meal the birds look delicious as do the pies and cup cakes. I hope Toot's birthday was all she asked for I know Dad put on a fine meal and Mom whipped up some fantastic cupcakes. Nicely done to both of you. Very Happy
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zski
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Joined: 26 Jan 2009
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Location: Bartlesville,Ok

PostPosted: Tue Aug 02 11 8:01 pm    Post subject: Reply with quote

Man, oh man, Jeepdad. My hats off to you for some fine looking bird. And it never gets old looking at those deep dish pizza pies. Sounds like all had a good time. Happy Birthday to your little one.
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fredaevans
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PostPosted: Wed Aug 03 11 9:27 am    Post subject: Reply with quote

JEEPDAD NEEDS TO BE BANNED ...... for posting 'Food p*rn Photos.'

Sweet Jesus all that looks good ... and I wasn't even hungry until I saw those pictures. Shocked

Bad Person! Bad Person!!

Very Happy
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MacEggs
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PostPosted: Thu Aug 04 11 6:33 am    Post subject: Reply with quote

Outstanding jeepdad again!
It's always a pleasure reading your threads.
So much pr0n along with recipes. Thanks dude! Smile
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Rare Breed
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PostPosted: Sat Aug 06 11 10:13 am    Post subject: Reply with quote

Pierces sauce is really good, we keep a bottle in the fridge.
Most Bloom stores carry it, check the rack in the meat dept.
Everything looks great as usual.
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