Homebrewers Association | AHA Forum

Other than Brewing => All Things Food => Topic started by: bonjour on November 09, 2009, 12:26:07 PM

Title: Beer Can Chicken
Post by: bonjour on November 09, 2009, 12:26:07 PM
What exactly is Beer can chicken?  Can you do this to a turkey?
Title: Re: Beer Can Chicken
Post by: akr71 on November 09, 2009, 01:46:18 PM
What exactly is Beer can chicken?  Can you do this to a turkey?

Open the can of beer and set the chicken on the can.  Put it in the oven sitting upright.  The heat boils/evaporates the beer, essentially steaming the inside of the chicken with all that beery goodness.  You can buy a little rack to keep the whole thing upright, but a roasting pan should work fine.

I don't see why you couldn't do it with a turkey.  You may want to use a tallboy can or a can of Foster's  :-\
Title: Re: Beer Can Chicken
Post by: Pawtucket Patriot on November 09, 2009, 01:47:38 PM
What exactly is Beer can chicken?  Can you do this to a turkey?

Click on the following link, Fred.  It's got a recipe and several photos.

http://www.virtualweberbullet.com/chicken2.html
Title: Re: Beer Can Chicken
Post by: bonjour on November 09, 2009, 01:55:29 PM
Click on the following link, Fred.  It's got a recipe and several photos.

http://www.virtualweberbullet.com/chicken2.html
I'm sorry,  I can't do that

(http://www.virtualweberbullet.com/chicken2_photos/beerbutt1.jpg) (picture of 2 cans of Bud)
Quote
Wash 2 12-ounce beer cans with soapy water and rinse well. Open the cans and drink half the beer in each.


Now if that were a CRAFT beer, that would be different

Fred
Title: Re: Beer Can Chicken
Post by: Pawtucket Patriot on November 09, 2009, 02:49:40 PM
I'm fairly certain you could do it with craft beer too.  But only if it comes in a blue can, otherwise your efficiency will suffer.   ;)
Title: Re: Beer Can Chicken
Post by: denny on November 09, 2009, 05:19:51 PM
I've done it with craft beer by either finding craft beer in a can or dumping out a can of cheap yellow fizzy stuff and refilling it with craft beer or homebrew.
Title: Re: Beer Can Chicken
Post by: bluesman on November 09, 2009, 05:22:43 PM
If I was a gambling man...I would say you guys are trying to make a funny.  ;D
Title: Re: Beer Can Chicken
Post by: capozzoli on November 09, 2009, 06:13:50 PM
I never understood this beer can chicken thing. Ive seen it done but I just dont get it. It does nothing to the chicken IMO.

Just roast the bird in some beer and bay leaf and you will get a much better effect.


If you want to cook a great turkey in much less time, and keep it juicy and tender. Split it up the center of the breast and splay it out in a roaster pan in such a way that the breast meat is under the wings and thighs. sprinkle on your herbs spices and beer, a few pats of butter then cover it with tin foil. Roast it till it reaches an internal temp of about 150 then remove the foil and cook it till the skin is golden brown and crispy. After you remove the foil baste it frequently.

Makes for a unique presentation too.
Title: Re: Beer Can Chicken
Post by: denny on November 09, 2009, 06:58:13 PM
I think that when I do a chicken on the grill, the extra moisture from the beer can really helps.  I dunno, mebbe it's psychological.

And I agree that spatchcocking is a great method for turkey or chicken.  It's the key to a great Fra Diavala (sp?) chicken.
Title: Re: Beer Can Chicken
Post by: nicneufeld on November 10, 2009, 10:17:30 PM
I believe its psychological.  I read some interesting articles about tests done to see the effect.

It's a stand, basically.  The beer never reaches a boiling point and just gets nice and warm inside the bird.  If I can find the link about the tests I'll post.  One of the great modern myths of BBQ, and my experiments seem to push me in the direction of skepticism, but the more I read the more I think it is truly all in the mind.  Which isn't to say there aren't some very brilliant and respected "believers"....poor Steven Raichlen wrote a whole book on it, so he's a bit beholden to it, true or not!  :D

Title: Re: Beer Can Chicken
Post by: denny on November 10, 2009, 11:26:09 PM
Very interesting, Nic!
Title: Re: Beer Can Chicken
Post by: nicneufeld on November 11, 2009, 02:00:42 AM
Here it is:

http://www.nakedwhiz.com/beercanchicken.htm

I can't say it's too far from my own experiences, personally.  Not that I've been as thorough as them in testing.
Title: Re: Beer Can Chicken
Post by: tubercle on November 11, 2009, 02:07:54 AM
I've done this with mixed opinion. Also used apple and orange juice instead of beer.

I helps to plug the neck with an onion or tomato or something though.

If I've a whole chicken its going low and slow over pecan smoke ;)
Title: Re: Beer Can Chicken
Post by: Pawtucket Patriot on November 11, 2009, 01:28:36 PM
tubercle,

What sort of flavor does pecan wood lend to your chicken?  I've heard that pecan is a relatively close approximation to pimento wood, which is the wood Jamaicans use to smoke jerk-style meats.  I know a guy who opened a caribbean BBQ just outside of the Twin Cities and he uses pimento wood imported from Jamaica.  Aside from finding a direct source (i.e., Jamaican supplier), the only pimento wood that I've found in the U.S. comes as chips, not chunks.
Title: Re: Beer Can Chicken
Post by: tubercle on November 11, 2009, 04:07:23 PM
tubercle,

What sort of flavor does pecan wood lend to your chicken?  I've heard that pecan is a relatively close approximation to pimento wood, which is the wood Jamaicans use to smoke jerk-style meats.  I know a guy who opened a caribbean BBQ just outside of the Twin Cities and he uses pimento wood imported from Jamaica.  Aside from finding a direct source (i.e., Jamaican supplier), the only pimento wood that I've found in the U.S. comes as chips, not chunks.

 Pecan is in between hickory and mesquite best as I can describe. I've never tried pimento wood so I can't compare with it.
It's not as strong as hickory but mild like mesquite with out the sweetness. It's pretty much a staple wood in the south east for all kinds of smoking. They are everywhere around here. I've got six in my yard.

 Not only the wood works but the nut shells. I usually get 2 or 3 bushels of pecans from my trees every year so I have plenty shells. If it wasn't for the squirrels I'd have twice that much ::)
Title: Re: Beer Can Chicken
Post by: nicneufeld on November 11, 2009, 04:48:56 PM
Mesquite "mild"?  I guess it could depend what form and how you use it, but mesquite always to me has the sharpest, strongest flavor of the smoking woods...its very distinct, but I have ruined meat before by using too much mesquite.  Now I don't use it for long term smokes.  Once had a brisket come out tasting like I used cigarette butts in the marinade.

Now for grilling steaks mesquite has few equals as a fuel!

I'd like to get some pecan chunks though.  Not as common up here.
Title: Re: Beer Can Chicken
Post by: beerocd on November 11, 2009, 05:18:24 PM
Deep Fry it. Ready in less than an hour.
You inject the seasonings under the skin.
It's Grrrrrrrrrrrrrrrreeeat!

-OCD
Title: Re: Beer Can Chicken
Post by: tubercle on November 11, 2009, 05:24:20 PM
Mesquite "mild"?  I guess it could depend what form and how you use it, but mesquite always to me has the sharpest, strongest flavor of the smoking woods...its very distinct, but I have ruined meat before by using too much mesquite.  Now I don't use it for long term smokes.  Once had a brisket come out tasting like I used cigarette butts in the marinade.

Now for grilling steaks mesquite has few equals as a fuel!

I'd like to get some pecan chunks though.  Not as common up here.

  Maybe mild wasn't a good description. I agree it can be overpowering. I usually use it in the last 30 minutes. I think what I meant was its not as acrid or bitter as hickory can be or at least to my taste. Mesquite has a sweet taste to me also, which is not necessarily bad.

 If you have ever used applewood, I think pecan compares to that on the strong/mild scale. If you can find unshelled pecans in your area it has the benefit of having the nuts to make a pie with or roast in the oven with a little garlic salt and the leftover hulls to smoke with. Just soak the hulls in water for about 45 minutes before throwing them in the fire ;)
Title: Re: Beer Can Chicken
Post by: nicneufeld on November 11, 2009, 06:15:45 PM
Ahh, that sounds more like my experiences.  Mesquite in moderation has a clean, bright smell that really reminds me of the smell of the southwest, even just the land....but mesquite to excess (say 10 hours straight of pure mesquite smoke!) is worse to me than the same amount of hickory.  Hickory is the smoking wood of choice here in KC, but I agree it is strong in that very typical barbeque sort of way. 

Title: Re: Beer Can Chicken
Post by: Crispy275 on November 12, 2009, 03:24:49 AM
I periodically do a beer can chicken on the grill. Got a nifty twin bird stand, but have only two birds at once a couple of times.

I typically have to rummage for a can, or just put some beer in an empty coke can from one of my taps. While I have heard that it makes the chicken more moist inside, by the time I am done cooking (about an hour), almost all of the beer is still in the can.

What I think does make this an epicurian delight is the prep and method, not the beer. I typically will oil the bird, crush some sea salt, and sage, or do a french herb blend and carefully rub it in, under and all around the bird. The stand makes for a perfect tool to hold the bird in a good postion, and with a little aluminum foil dircectly under the ass of the bird, I avoid scorching the skin.

Honestly, without a spit, I doubt I would have ever ventured to try to roast a whole chicken in my little grill. But in the end, you couldn't tell me if I used a Scotch or a Pale Ale with the bird. Maybe an ounce is gone, and likely some of that ounce is lost jostling to impale the bird onto the stand and then taking it off the grill and off the stand.
Title: Re: Beer Can Chicken
Post by: babalu87 on November 12, 2009, 05:47:02 PM
Need this for a turkey

(http://www.thekirkwoodgroup.com/images/bottles/beer/dab_5litre1.jpg)
Title: Re: Beer Can Chicken
Post by: scottyb on November 13, 2009, 01:50:23 PM
use this for turkey

http://www.amazon.com/Bayou-Classic-0994-PDQ-Beercan-TurkCAN/dp/B0009JXYRI


I have the SR beer can holder which has a SS container to pour in any beverage, it also has the catch tray with lifting handles.

http://www.amazon.com/Steven-Raichlen-Best-Barbecue-SR8016/dp/B0007ZGUK2/ref=pd_sim_ol_3

  I have another SS one which is a simple tall sleeve on a flat base, works ok, kind of hard to pick up.
Title: Re: Beer Can Chicken
Post by: redbeerman on December 08, 2009, 09:04:56 PM
Need this for a turkey

(http://www.thekirkwoodgroup.com/images/bottles/beer/dab_5litre1.jpg)

Don't forget to drink half of it first. :P
Title: Re: Beer Can Chicken
Post by: ipaisay on July 09, 2010, 02:35:37 PM
I always make Beer Can Chickens with soda cans (without soda) filled halfway with homebrew or even watermelon wheat (tough to get craft brew in cans sometimes)!  However, I Dry rub the bird first then add a TBS of the dry rub to the beer.  It is always a wonderful treat by all!
Title: Re: Beer Can Chicken
Post by: denny on July 09, 2010, 03:11:17 PM
No difference between beer and water....

http://www.cookingforengineers.com/article/171/Beer-Can-Chicken (http://www.cookingforengineers.com/article/171/Beer-Can-Chicken)
Title: Re: Beer Can Chicken
Post by: bluesman on July 09, 2010, 04:26:41 PM
No difference between beer and water....

http://www.cookingforengineers.com/article/171/Beer-Can-Chicken (http://www.cookingforengineers.com/article/171/Beer-Can-Chicken)

Perhaps they couldn't perceive the difference from a single infusion mashed vs. decoction mashed beer either.  ;D
Title: Re: Beer Can Chicken
Post by: vista on July 09, 2010, 04:30:54 PM
i used to make beer can chicken all the time until i got a spit. and truthfully you could just use some water...but who's gonna drink a whole can of bud? :-) i think just the sound of beer can chicken is more appealing than soda can chicken or steamed chicken...
Title: Re: Beer Can Chicken
Post by: denny on July 09, 2010, 04:45:29 PM
No difference between beer and water....

http://www.cookingforengineers.com/article/171/Beer-Can-Chicken (http://www.cookingforengineers.com/article/171/Beer-Can-Chicken)

Perhaps they couldn't perceive the difference from a single infusion mashed vs. decoction mashed beer either.  ;D

And they'd be right about that, too!    :D
Title: Re: Beer Can Chicken
Post by: bluesman on July 09, 2010, 04:54:40 PM
No difference between beer and water....

http://www.cookingforengineers.com/article/171/Beer-Can-Chicken (http://www.cookingforengineers.com/article/171/Beer-Can-Chicken)

Perhaps they couldn't perceive the difference from a single infusion mashed vs. decoction mashed beer either.  ;D

And they'd be right about that, too!    :D

...but you know what happens when one assumes.  ;)
Title: Re: Beer Can Chicken
Post by: beerocd on July 09, 2010, 05:01:00 PM
by the time I am done cooking (about an hour), almost all of the beer is still in the can.


Makes sense, chicken is "done" at 170 and the can inside the chicken may not hit high enough temps to steam anything off since it would need to be higher than 170 for that to happen.  
Title: Re: Beer Can Chicken
Post by: denny on July 09, 2010, 05:01:30 PM
No difference between beer and water....

http://www.cookingforengineers.com/article/171/Beer-Can-Chicken (http://www.cookingforengineers.com/article/171/Beer-Can-Chicken)

Perhaps they couldn't perceive the difference from a single infusion mashed vs. decoction mashed beer either.  ;D

And they'd be right about that, too!    :D

...but you know what happens when one assumes.  ;)

No assumption about it!  ;)
Title: Re: Beer Can Chicken
Post by: hopfenundmalz on July 09, 2010, 05:02:16 PM
Fred, you should see Mike O'Brien's beer can chicken BrewGyver barbeque stand gizmos.  I think he can get 4 chickens on each stand, and he has several stands for his BBQ trailer.  Oh yeah - they are made of Stainless Steel.

Title: Re: Beer Can Chicken
Post by: bonjour on July 09, 2010, 05:04:08 PM
I am looking forward to seeing BrewGyver's BBQ setup tomorrow.