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Posted on 7/30/12 at 12:59 am to Jax-Tiger
I do whole chickens A LOT on the grill. My favorite rub is McCormik's Montreal Chicken seasoning. I've tried near everything and it's by far my favorite.
This post was edited on 7/30/12 at 1:00 am
Posted on 7/30/12 at 8:25 am to Powerman
quote:
You don't like squash? Wtf is wrong with you?
Dang, I eat it almost daily.
Posted on 7/30/12 at 8:32 am to Jax-Tiger
Looks great. I like to plug the neck hole with a red tater or some tin foil. Helps keep the steam in da bird. 
Posted on 7/30/12 at 9:22 am to Jax-Tiger
Nicely done, Jax. I like that you did two preparations. How was the skin on those birds? Hard to tell from the pictures but it doesn't look like it crisped up all that much.
Posted on 7/30/12 at 9:53 am to Rohan2Reed
quote:
Hard to tell from the pictures but it doesn't look like it crisped up all that much.
The thing with beer can chicken is that the heat in the grill rises and the top of the bird crisps up more than the bottom. The skin on the breast was crispy, and the skin on the thighs, not as cripsy.
Sometimes, I will put the bird on high indirect heat for a few minutes to get the crisp on the lower half of the bird. I did not, yesterday, because I didn't have the time to pay attention to it. That's one nice thing about beer can chicken is that you can throw it on and forget about it for an hour.
Posted on 7/30/12 at 10:49 am to Jax-Tiger
Beer Can Chicken - Fact vs Fiction
This link crushed me. I've long been a fan of beer can chicken. Unfortunately...it's mostly a waste of time. The beer doesn't get hot enough to actually steam or impart flavor and it actually impedes cooking.
The only thing it's good for is cooking vertically so the skin gets a little crispier.
This link crushed me. I've long been a fan of beer can chicken. Unfortunately...it's mostly a waste of time. The beer doesn't get hot enough to actually steam or impart flavor and it actually impedes cooking.
The only thing it's good for is cooking vertically so the skin gets a little crispier.
Posted on 7/30/12 at 11:06 am to Dave Worth
quote:
The beer doesn't get hot enough to actually steam or impart flavor and it actually impedes cooking.
I know the beer doesn't impart any flavor and I said as much in the thread (I said it doesn't matter what liquid you use). I also notice that there isn't much beer missing from my can when I get to the end.
Having said that, there is something about the technique that does make for an incredibly moist bird, with nice crispy skin. In addition, you don't get that soggy bottom half of the bird or those indentations where the bird is sitting on the grill.
One thing I am going to try is to find a way to stand the bird upside down so that thighs and wings are towards the top and get more heat.
Posted on 7/30/12 at 11:11 am to Dave Worth
quote:
The beer doesn't get hot enough to actually steam or impart flavor
I don't agree with that 100% and I've seen the link you posted before. Reason being is that I will put some liquid crab boil in my beer can, and I'll be damned if you can get some hints of crab boil when you're eating the chicken. There is at least some flavor getting imparted to the bird.
Posted on 7/30/12 at 11:41 am to LSUballs
quote:
There is at least some flavor getting imparted to the bird.
Thanks. I know the beer flavor isn't getting into the bird, but that would be so subtle you probably couldn't tell.
I do know that the technique works and gives you a very moist bird with nice crisp skin.
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