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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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05-01-2011, 07:26 PM | #1 |
On the road to being a farker
Join Date: 03-02-11
Location: Melbourne, Florida
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No Flavor...
Had two umpire four games yesterday and three games today so not a lot of time to Q. Found out I was on the early schedule and told the wife to pull out the whole chicken I had to thaw so that I can do a beer can chicken.
Got home about four and put the chicken on (wife got the coals ready to go) Filled the can with basil, onion, garlic and parsley and some beer. Rubbed it with yard bird (skin was good) but although the meat was well cooked at perfect temp and VERY moist I wasn't really getting those flavors I put in the beer can. Am I doing something wrong? Thanks in advance!
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God, Country, Family and BBQ! |
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05-01-2011, 07:31 PM | #2 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Have you done it before with different results? Cook it too fast not enough time to absorb flavors maybe?
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Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009 |
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05-01-2011, 07:40 PM | #3 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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IF the beer doesn't boil the flavors will not get into the meat.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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05-01-2011, 07:41 PM | #4 |
Full Fledged Farker
Join Date: 02-19-11
Location: USA
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This is one of those subjective things but I don't believe flavors from beer can chicken get into the bird. For chicken you've gotta get some of your herb/rubs up under the skin and/or use an herbed brine to get flavor into the meat.
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05-01-2011, 07:53 PM | #5 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I have yet to be convinced that it makes a big difference what's in the beer can as far as imparting flavors goes. Like Soybomb says, getting rub under the skin or brining - and I'll add marinating (I wouldn't do all of these together though) is what is gonna bring you the flavor.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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05-01-2011, 08:19 PM | #6 |
Got Wood.
Join Date: 04-01-11
Location: Mount Pleasant, SC
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My injected my last batch of 3 birds and they were fantastic. Tons of flavor. I just used MOJO marinade. I also rubbed one each with Yardbird, SM Cherry, and SM Spicy Apple.
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Kamado Joe | Weber Genesis Silver |
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05-01-2011, 08:51 PM | #7 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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There have been previous attempts proving that the "beercan" in the process does nothing more than being a vertical chicken holder... the can's liquid doesn't gets to a simmering state.
Next time try this: Smoke in advance whole garlic bulbs next time you run ABT's or fatties.... cut off the tops and drizzle with EVOO and pepper... smoke until soft... and separate. Lay the birds on its belly... and duplicate the same spices without the can and toss in the cavity one of those smoked garlic cloves. A world of difference! http://www.bbq-brethren.com/forum/sh...31&postcount=1
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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 Last edited by BBQ Bandit; 05-01-2011 at 09:09 PM.. |
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05-01-2011, 09:20 PM | #8 | |
On the road to being a farker
Join Date: 03-02-11
Location: Melbourne, Florida
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Quote:
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God, Country, Family and BBQ! |
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05-01-2011, 10:06 PM | #9 |
Full Fledged Farker
Join Date: 02-21-09
Location: Wausau, Wi
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i put rosemary into the beer can and there is a definite flavor of rosemary in the chicken. i have also used orange soda (once) and the chicken also had a citicy flavor that we did not care for.
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KCBS memeber, B.B.Q judge & competitor / 1 weber, 1 ofset, 1 smoker and 1 U.D.S. (so far) |
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05-02-2011, 03:14 AM | #10 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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Here's a good read about a test to see if the beer can method really works.
http://www.nakedwhiz.com/beercanchicken.htm I for one do not use the beer can method anymore. If anything I use the stand I have minus the beer can. All the flavor gets injected or rubbed under the skin. If you do not want to read the whole page, you can skip to the conclusion... |
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05-02-2011, 08:09 AM | #11 |
Full Fledged Farker
Join Date: 09-01-10
Location: Lincolnton, NC
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I'm with soybomb on this one -- I think the "beer, etc. can" helps moisture but seldom contributes much flavor. I still do chicken this way from time to time but have started using a more flavorful injection and some different flavor wood.
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[FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR] |
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05-02-2011, 08:50 AM | #12 |
On the road to being a farker
Join Date: 06-28-10
Location: Waycross, GA
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I use the can to keep it good and moist. I stuff a potatoe that is cut into a wedge down the neck of the chicken. I cook my chicken a little hotter than most, bacause I want the skin to get crispy. The liquid then steams, and it is forced to go into the meat.
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05-02-2011, 08:13 PM | #13 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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I've been exposing the beer can chicken myth for a long time, the fact is that while cooking, meat does not absorb moisture. It releases moisture, for example, you can braise or boil meat that will be dry when finished. In nakedwiz I trust. The beer can does make a useful chicken holder however.
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"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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05-02-2011, 08:16 PM | #14 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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I need pics...
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05-02-2011, 09:10 PM | #15 |
is one Smokin' Farker
Join Date: 07-28-10
Location: Centennial, Colorado
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I've tried the beer can chicken thing a few times and I found that a good brine works way better to get good flavor into the chicken. I also like to splatchcock the bird and cook at around 250º until done then put it on the gas grill at around 350º to crisp up the skin.
That technique has produced some very good chicken that is much better than what the beer can chicken does. |
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