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Started By
Message
Does anyone make beer can chicken anymore?
Posted on 8/6/22 at 5:48 pm
Posted on 8/6/22 at 5:48 pm
Found a contraption in a cabinet that is specifically made to cook a beer can chicken. Dawned on me I’d never used it. How many people still Make this dish? Or is the fad over?
8
Posted on 8/6/22 at 5:50 pm to tigerinthebueche
Tried it. Several times several ways. Tryin to figure out what to do w the frames now. Must be another use. Firework holder maybe?
Posted on 8/6/22 at 5:58 pm to tigerinthebueche
Not since I discovered Spatchcocked Chicken
Posted on 8/6/22 at 7:10 pm to tigerinthebueche
I love to roast chicken vertically but don’t really care one way or another if I use a beer can. I just like the crackling crisp skin it produces.
I like to use a bunt cake pan and load the pan with sliced potatoes and onions etc to roast along with the drippings.
I like to use a bunt cake pan and load the pan with sliced potatoes and onions etc to roast along with the drippings.
Posted on 8/6/22 at 7:19 pm to LSUlefty
quote:
Spatchcocked
+1
Posted on 8/6/22 at 8:59 pm to tigerinthebueche
Yes. I did one a few weeks ago and was planning on it tomorrow but now I need to look into this spatchcock method.
Posted on 8/6/22 at 9:08 pm to tigerinthebueche
quote:
Or is the fad over?
This. So many better ways to do it. You're not imparting any flavor from the beer or whatever else you pour in the can to the chicken unless it reaches the boiling point (212*).
Amazing Ribs debunks it
Spatchcock is a great way to do it. Or you can roast it whole with a veggie base under it then render the drippings into a nice pan gravy. In the words of Meathead, beer can chicken is just a waste of good beer.
Posted on 8/6/22 at 9:51 pm to tigerinthebueche
Crack chicken is like Hansel from Zoolander. It’s good.
Posted on 8/7/22 at 5:59 am to LSUlefty
quote:
Not since I discovered Spatchcocked Chicken
+ dry brine = magically delicious.
Posted on 8/7/22 at 6:03 am to GeauxTigers0107
quote:
You're not imparting any flavor from the beer or whatever else you pour in the can to the chicken unless it reaches the boiling point (212*).
Not hard to reach boiling point. I’ve done it with beer, coke, Dr Pepper and the flavors are definitely different.
And it’s never dry.
Posted on 8/7/22 at 11:19 am to Professor Dawghair
quote:
I like to use a bunt cake pan and load the pan with sliced potatoes and onions etc to roast along with the drippings.
Nice technique. Sounds delicious.
Posted on 8/7/22 at 6:17 pm to LSUlefty
Tried the spatchcock today.
I need some direction because the skin was good but the rest was much dryer than beer can.
Any ideas?
I need some direction because the skin was good but the rest was much dryer than beer can.
Any ideas?
Posted on 8/7/22 at 6:32 pm to GeauxTigers0107
quote:
You're not imparting any flavor from the beer or whatever else you pour in the can
I often see that "debunking" posted, but it just isn't true. You can taste the beer flavor. When I used to do drunk chickens I would pour a little crab boil in the beer and you could definitely pick it up. Plug the neck hole with some foil or a red potato and that beer can will be imparting it's arse off.
But all that said, it's still not near as good as a brined spatchcock chicken. I think the best part about beer can/ vertical cooking is you can fit more on your pit.
Posted on 8/7/22 at 6:39 pm to Tigertown in ATL
quote:
the rest was much dryer
Did you use a thermometer?
Posted on 8/7/22 at 6:42 pm to LSUlefty
I did. Pulled it out at 165.
Probably should have pulled it at 155.
165 is the eat it now temp. 155 for a certain number of minutes works.
Possibly had the probe in the wrong part of the bird too.
Probably should have pulled it at 155.
165 is the eat it now temp. 155 for a certain number of minutes works.
Possibly had the probe in the wrong part of the bird too.
This post was edited on 8/7/22 at 6:43 pm
Posted on 8/8/22 at 7:50 am to tigerinthebueche
I still do from time to time when the kids request it.
Posted on 8/8/22 at 12:02 pm to tigerinthebueche
I use the stands without the beer so I can put more than one chicken on the grill. Vertical chickens take up less grill area.
Posted on 8/8/22 at 12:15 pm to Grillades
quote:
I use the stands without the beer so I can put more than one chicken on the grill. Vertical chickens take up less grill area.
Or you can spatchcock them all and use it as an excuse to get a bigger grill.
Posted on 8/8/22 at 12:49 pm to McVick
quote:
+ dry brine = magically delicious.
Add a meat thermometer to the equation and cook the breast to 150 and you'll never have dry chicken again.
Posted on 8/8/22 at 1:55 pm to KosmoCramer
quote:
dry brine
For those of you that mentioned this do you care to share your rub recipe (I’m guessing kosher salt, garlic/onion powder, & something g for some heat?)?
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