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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-01-2012, 07:30 AM | #1 |
Knows what a fatty is.
Join Date: 09-04-12
Location: New Bedford, MA
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Beer can chicken advice
Hey people. I did my first beer can chicken last night, I really enjoyed the way the chicken came out, real tender and juicy with a nice skin, but the meat did not taste much like beer. When I took the can out it was just about full (I put it into the chicken full), should I have emptied some beer out first to get it to penetrate the chicken faster, or am I just missing something all together, haha. I used Tony Chachere's on the chicken. The other photo is of some boneless skinless thighs, they were gifted to me otherwise they would've been bone in, regardless they made tasty little snacks.
Thanks for any input.
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30 Gal. UDS, 18.5" 70's Redhead |
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12-01-2012, 07:35 AM | #2 |
is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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Try heating the beer to 200 degrees first. Beer can chicken is a myth though, I'd rather spatchcock it.
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12-01-2012, 07:38 AM | #3 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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The beer can chicken was debunked recently. Has no bearing on adding moisture or aromatics.
Think about it - a cold bird sitting on a vessel of liquid which doesn't even come close to steaming/simmering temperatures when the birds are done 165-185. Next time - check the temp of the liquid, too. The chicken looks awesome, tho... nice job.
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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12-01-2012, 08:45 AM | #4 |
Full Fledged Farker
Join Date: 07-05-12
Location: Acworth, GA
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Custom, I tried it a couple times and had the same results as you: great juicy chicken with crisp skin, but no additional flavor. Plus I had a few scalds from trying to de-beercan the bird after the cook. I basically gave up on the idea, and then found this write-up that supported what happened with my cooks (chicken is my favorite thing to cook/eat):
http://www.amazingribs.com/tips_and_...n_chicken.html Chicken is my favorite meal, bar-none. There are much better ways that beercan.
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18.5" WSM, Large BGE, Backwoods Party [COLOR="Blue"]Blue[/COLOR] BBQGuru DigiQ DX2 [COLOR="Blue"]Blue[/COLOR] Superfast Thermapen |
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12-01-2012, 08:50 AM | #5 |
Found some matches.
Join Date: 11-11-12
Location: Dayton,OH
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Everybody pretty much covered it: the beer can chicken is more so about presentation and novel than flavor. Your best bet would be a beer marinade or a spatchcock-baste.
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12-01-2012, 09:23 AM | #6 |
Is lookin for wood to cook with.
Join Date: 11-22-12
Location: Martinez CA
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I have tried this before chicken turned out great, no different taste that I could tell. I did drink about half of the beer first and then threw in some spices in the beer.
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12-01-2012, 09:33 AM | #8 |
is One Chatty Farker
Join Date: 11-24-10
Location: Duluth MN
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You could also try a turkey cannon (why should turkeys have all the fun).
http://www.campchef.com/infusion-roa...ey-cannon.html
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12-01-2012, 10:49 AM | #9 | |
Knows what a fatty is.
Join Date: 10-31-12
Location: Spokane, WA
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Quote:
I've done it with hard cider at 300 and I guarentee you that the cider favors the chicken. My wife even asked if I switched the beers around. Don't use light beer. I can barely taste Keystone or Coors.
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Whiskey makes everything better. |
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Thanks from:---> |
12-01-2012, 11:00 AM | #10 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
http://deepsouthegging.wordpress.com/
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Out. Again. |
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12-01-2012, 12:04 PM | #11 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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I also disagree that it's only a novelty. However, I do mine hot and fast with a stainless steel chicken holder that a friend of mine makes out of 1/4" plate and 2" pipe. I also use a good strong beer. I can taste the beer and the bird's always moist with a crisp skin. The leftovers make great pot pies and pasties too.
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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12-01-2012, 01:36 PM | #12 | |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Quote:
Vs . http://www.fredsmusicandbbq.com/Sitt..._p/bgescst.htm |
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12-01-2012, 01:47 PM | #13 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Drink the beer stuff the empty up the chickens Butt cook as normal the chicken don't know the difference.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-01-2012, 09:29 PM | #14 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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12-01-2012, 10:36 PM | #15 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Quote:
I use a chicken stand and like the results of cooking the whole chicken upright. I don't mind spatchcocking one, but I've used the stand in the kitchen oven with good results, too. Never got much result from beer, but I do know plugging the neck with a potato or onion allows any moisture to stay inside. (Or pin the skin over the neck opening)
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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