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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-11-2014, 08:52 AM   #16
Firefighter
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Looks really tasty.
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Unread 03-11-2014, 08:55 AM   #17
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Quote:
Originally Posted by Guando View Post
Looks great! Actually works even better with Pabst Blue Ribbon.
You mean a shiner bock right? Haha. Good looking bird.
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Unread 03-11-2014, 09:01 AM   #18
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Beer can chicken is very easy and is a wonderful dish for cookouts. It's a good conversation piece as well. Most people have never seen one cooked.
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Unread 03-11-2014, 09:10 AM   #19
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Beer can chicken is good, spatchcock is great. Easier to serve and carve too.
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Unread 03-11-2014, 09:39 AM   #20
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I have a suggestion for you. The next time you choose to do this, pour the beer in a frosted mug and drink it. Fill up the can with water There is actually little if any steaming going on during the cook. Next time put a probe in the can. The liquid just serves to keep the can from tipping over.

Last edited by QDoc; 03-11-2014 at 09:59 AM..
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Unread 03-11-2014, 10:49 AM   #21
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Quote:
Originally Posted by QDoc View Post
I have a suggestion for you. The next time you choose to do this, pour the beer in a frosted mug and drink it. Fill up the can with water There is actually little if any steaming going on during the cook. Next time put a probe in the can. The liquid just serves to keep the can from tipping over.
I remember reading this article which basically claims something similar. The beer never gets to a steaming temp and the only thing the beer can does is introduced non-food grade paints and chemicals into the bird. (I've never actually cooked a beer can chicken though... I just brine and separate.)

http://www.huffingtonpost.com/craig-...b_1634001.html
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Unread 03-11-2014, 11:55 AM   #22
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I like beer can chicken about as much as i like spatchcock chicken. A new method I want to try for beer can chicken is to use a bundt pan, put foil over the center hole and then sit the chicken over it, then place the liquid in the bottom of the bundt pan with some onions, garlic, and potatoes (or any other veggies you want) and cook it that way. This way you can retain the juices from the bird as you cook to make gravy.
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Unread 03-11-2014, 01:25 PM   #23
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Quote:
Originally Posted by Wneill20 View Post
Looks great but $9.50 for the rub oh my.
Well, i must add that this product is awesome, as are everything I've tried from ButcherBBQ.com. The online price is $8.00 plus shipping, so it's cheaper for me to by it just down the road from me a bit for the $9.50. Worth it IMHO.
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