Author Topic: Beer Can Chicken  (Read 3995 times)

Offline nicneufeld

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Re: Beer Can Chicken
« Reply #15 on: November 11, 2009, 09:48:56 AM »
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.

Offline beerocd

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Re: Beer Can Chicken
« Reply #16 on: November 11, 2009, 10:18:24 AM »
Deep Fry it. Ready in less than an hour.
You inject the seasonings under the skin.
It's Grrrrrrrrrrrrrrrreeeat!

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Offline tubercle

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Re: Beer Can Chicken
« Reply #17 on: November 11, 2009, 10:24:20 AM »
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 ;)
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Offline nicneufeld

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Re: Beer Can Chicken
« Reply #18 on: November 11, 2009, 11:15:45 AM »
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. 


Offline Crispy275

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Re: Beer Can Chicken
« Reply #19 on: November 11, 2009, 08:24:49 PM »
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.
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Offline babalu87

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Re: Beer Can Chicken
« Reply #20 on: November 12, 2009, 10:47:02 AM »
Need this for a turkey

Jeff

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Offline scottyb

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Re: Beer Can Chicken
« Reply #21 on: November 13, 2009, 06:50:23 AM »
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.
« Last Edit: November 13, 2009, 06:52:02 AM by scottyb »
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Offline redbeerman

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Re: Beer Can Chicken
« Reply #22 on: December 08, 2009, 02:04:56 PM »
Need this for a turkey



Don't forget to drink half of it first. :P
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Offline ipaisay

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Re: Beer Can Chicken
« Reply #23 on: July 09, 2010, 07:35:37 AM »
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!

Offline denny

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Re: Beer Can Chicken
« Reply #24 on: July 09, 2010, 08:11:17 AM »
Life begins at 60.....1.060, that is!

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Offline bluesman

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Re: Beer Can Chicken
« Reply #25 on: July 09, 2010, 09:26:41 AM »
No difference between beer and water....

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
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Offline vista

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Re: Beer Can Chicken
« Reply #26 on: July 09, 2010, 09:30:54 AM »
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...
Take it easy...

Offline denny

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Re: Beer Can Chicken
« Reply #27 on: July 09, 2010, 09:45:29 AM »
No difference between beer and water....

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
Life begins at 60.....1.060, that is!

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Offline bluesman

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Re: Beer Can Chicken
« Reply #28 on: July 09, 2010, 09:54:40 AM »
No difference between beer and water....

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.  ;)
Ron Price

Offline beerocd

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Re: Beer Can Chicken
« Reply #29 on: July 09, 2010, 10:01:00 AM »
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.  
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