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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 07-21-2010, 09:38 AM   #1
deepsouth
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Arrow beer butt/can chickens, some questions....

ok, i've read up on the beer can chickens on the nakedwhiz.com site and i've cooked a few on my ceramic beer can chicken thingy, without realy making any hard observations about what the beer may actually be doing or not doing.

here's the naked whiz link http://www.nakedwhiz.com/beercanchicken.htm

i've used mostly light lagers (which really is like trying to steam the chicken with water) and a once with dead guy ale. i haven't tried a chicken like this in quite some time (can't remember the last time i had a light lager in the house).

so......

has anyone ever tried a beer can chicken with say, a north coast old rasputin russian imperial stout or a really uber hoppy double ipa?

what if the beer was allowed to sit in said beer for say, an hour, before it was cooked?

assuming a cooking temperature of 325 degrees, why doesn't the beer get above 170? does anyone know why the beer doesn't boil?

is there a downside to bumping the temp up to 375? would the beer then boil?

regarding wet brining.... the nakedwhiz.com site recommends salt and water. how about a big old russian imperial stout or the double ipa and salt?

i'm picking up a couple chickens for this weekend, but if anyone has any experience using higher gravity/alcohol craft beers, i'd love to hear your about your experiences.

thanks in advance.
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Unread 07-21-2010, 10:12 AM   #2
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I have only used a couple of different beers and since I only cook them for my friends, by the time they are done we have consumed enough beer that I wouldn't really know the difference except for the moistness of the bird. Did some the other day and a friend wanted me to cook one with Sprite, said the meat came out sweeter tasting. Go figure. Try and see what you like, can't hurt.
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Unread 07-21-2010, 10:54 AM   #3
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Quote:
Originally Posted by J_Don View Post
Did some the other day and a friend wanted me to cook one with Sprite, said the meat came out sweeter tasting. Go figure. Try and see what you like, can't hurt.
Try DR. Pepper.
I used to do the beer can deal, now I just cook on rack and drink the beer.
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Unread 07-21-2010, 11:00 AM   #4
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Quote:
Originally Posted by Norcoredneck View Post
Try DR. Pepper.
I used to do the beer can deal, now I just cook on rack and drink the beer.
I'll drink to that. Lot easier and more beer for me.
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Unread 07-21-2010, 11:00 AM   #5
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It seems to me that the only part of the chicken that's going to get any flavoring from the beer is the top of the breasts. So why bother? The best chicken I have ever had is split in half and rubbed with Yardbird (under the skin). Smoke @ 350 until the center of the breasts hit 160. Good chit.
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Unread 07-21-2010, 11:48 AM   #6
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Quote:
Originally Posted by Norcoredneck View Post
I used to do the beer can deal, now I just cook on rack and drink the beer.




I did a BCC not too long ago just for the fun...in total I made them 2 times.
I would only do it again for a crowd who haven't seen it yet.
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Unread 07-21-2010, 02:35 PM   #7
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I've cooked up quite a few Beer Can Chickens over the last few years. I've used several diffent beers and sodas, with and without my rub inside the can too. Bottom line: never noticed a flavor difference from the contents of the can. That being said, it is a fun way of cooking the chicken and I've never had one turn out bad using that method.
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Unread 07-21-2010, 03:50 PM   #8
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Quote:
Originally Posted by Norcoredneck View Post
Try DR. Pepper.
I used to do the beer can deal, now I just cook on rack and drink the beer.
Great idea!

Quote:
Originally Posted by RustyGrill View Post
I've cooked up quite a few Beer Can Chickens over the last few years. I've used several diffent beers and sodas, with and without my rub inside the can too. Bottom line: never noticed a flavor difference from the contents of the can. That being said, it is a fun way of cooking the chicken and I've never had one turn out bad using that method.
This has been my experience also. I have done them on a Weber 22.5 kettle and on the UDS with the same results. The chicken was very moist but not a noticeable difference in flavor based on the liquid used. The uds produced a more of a smokey flavor. IMHO
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Unread 07-22-2010, 08:55 AM   #9
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bump. anyone ever try any bold craft beers. beers with abv's over 10% and big flavor profiles?
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Unread 07-22-2010, 09:26 AM   #10
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Agree with OldSmoke and Rusty. From my experience, unless you use something very aromatic...like lemons, you arent going to notice a difference. And that may be because like JDon, I've probably had too many beers during the cook to detect any subtle flavor differences.
IMO, the thing about BCC is the moisture it puts into the meat, not the flavor and still feel its the easiest, most fool-proof way to smoke a chicken.
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Unread 07-22-2010, 09:31 AM   #11
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Not offering you much info again but I know Spiffs made some BCC with Guinness.
I would make a brine out of the beer.
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Unread 07-22-2010, 09:36 AM   #12
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With all the high class beer you're talking about. I'd forget the chicken all together and just drink the beer.
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Unread 07-22-2010, 09:41 AM   #13
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Quote:
Originally Posted by Phubar View Post
Not offering you much info again but I know Spiffs made some BCC with Guinness.
I would make a brine out of the beer.

i've actually thought about brining the chicken in the beer and salt for about an hour before cooking, but that's probably stage two of this litte trial.
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Unread 07-22-2010, 10:55 AM   #14
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When I first made BCC I did not have anything in a can in the house! So a trip to the store found these on sale..... I don't even think the chicken liked 'em! but the bird tasted great... everybody loves to see the gals sitting up in the CG.

I vote for having the chef drink the good stuff.... at $.77 / lb, what do these "chicks" know about good beer anywho?

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Unread 07-22-2010, 11:02 AM   #15
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Put me down as in the "it doesn't do a darn thing" to stick something liquid up the chicken's butt school of thought.

Spatchcock all the way...
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