Looks good to me, crish. Is that a Dr. Pepper can in the chicken, or some beer I don't recognize?
I usually put a very light coating of olive oil or butter on mine, then sprinkle a dry rub all over it, and put a couple spoonfuls of dry rub in the beer. I also set them in a pie plate of water. Never tried cooking them straight over the grill like you're doing, but it sure looks edible...are you cooking indirect, instead of firing the burner directly under the food?
Troy the missus and I love Beer can chicken, it works best if you use room temperature beer and only a half can per bird, you migh talso want to try using some limeade done the same way it's fantastic! whatever you do don't use coors light as the liner they now use melts and fouls the meat at even low smoker temps.
__________________ "You can have my Freedom when I'm done with it!"
Troy the missus and I love Beer can chicken, it works best if you use room temperature beer and only a half can per bird, you migh talso want to try using some limeade done the same way it's fantastic! whatever you do don't use coors light as the liner they now use melts and fouls the meat at even low smoker temps.
I'm safe, Earl. Light beer will never darken my door, much less wind up in my chicken.
I do know that if you don't take the can of beer down at least a third, or if you overcook it, the chicken can get mushy instead of just tender. I'm always willing to go the extra mile for my family; I personally make sure there isn't too much beer in the can.
Quote:
Originally Posted by troylaplante
I saw beer can chicken in a cook book and heard an interview on NPR's Splendid Table program with its author one time. It always sounded intriguing.
Troy, I got my original recipe off the radio, from a cooking show by Melinda Lee. I think if you go to her website and scrounge around a little, the recipe is still there. It's pretty simple, unless some professional gets hold of the idea and starts overcomplicating it...
Last edited by troy2000; 06-28-2007 at 10:44 PM.
Reason: Automerged Doublepost
I believe I'll mossey to the the store and gets some racks and try my hand at beer chick'in, but I don't drink ! lol and I wouldn't want anyone seeing me buy beer...Hum what to do...A.H
Tell em it's fer me A.H. LOL and besides all the alchol steams off leaving nothing but a fine moist and tender bird!
I don't care who knows I drink I don't cause no harm and I'm on my own land so they can just mind they own bidness...
__________________ "You can have my Freedom when I'm done with it!"
10-4 good buddie LOl I was Xzadyourating a mite.
Say where you buy them CZ 52 pistols like you want ? Are they mil_surp ?
and can you git a nice one ? Are they exspensive ? I typed in at yahoo cz52 pistols yesterday, but I had to get off the computer to help my sweetie and my son took over and I never got back to the site...A.H
Good night folks I got to go tuck Herbert in. laugh...A.H
i used shasta cola, i dont waist beer it doesnt really matter what you use anyway, ever notice you put in a half a can and when its done the can is still half full or 3/4 full, people on the meat smoking forums that im on have done tests on the stuff to use and its pretty much all the same, it helps in adding moister to the meat but not much in the way of flavor.
I use more inderect grilling i'll have the first 2 burnners on and the birds off to the side and close the lid the temp gets up to around 375 so its more or less baking them.
Troy I had to chuckle at this one man
(I do know that if you don't take the can of beer down at least a third, or if you overcook it, the chicken can get mushy instead of just tender. I'm always willing to go the extra mile for my family; I personally make sure there isn't too much beer in the can.)
for one a full can will most likely over fill if you have a fatty bird and the contents of a full can probly wont even get hot enough to turn into steam, now if you had a 1/4 can or even less that could turn into steam and over cook and turn the meat into mush. the only thing i can think of that would be the cause of this is that a full can will take longer to heat up thus increasing the cooking time and a long cooking time under a low heat will tenderize meat to the point of being mushy.
I havent heard anything about the coors can linners melting but then i dont know anyone that like coors
ArkansasHunter: you can use cola or even water in a pop can,
the one thing people do notice in flavor is adding something strong to the can like crushed garlic or say in the beer being used if its a strong ALE or dark beer and use 1/4 to 1/2 can.
Actually, I made beer-butt chicken for years with no rack at all. I just stuck the bird on a 12 or 16 oz can, depending on how big it was, and shoved it down until the can and the legs made a tripod, setting in a pie pan that was half-full of water or beer.
You just have to be (very) careful moving it when it's done. What I usually did was grab the chicken with a towel, lift it out of the pie pan can and all, and set it in another pan or the sink till it cooled down enough for me to pull the can out and start carving.
Of course, since the wife bought me the fancy rack I use it; it's easier to handle the chicken without knocking it over.
Here's a dumb question most can drinks normaly come from the fridge.
Do yall .lol. Put a cold can drink up the chickin azz LMAO or a warm one.
I may be laughing but I am serious...giggling...A.H
10-4 good buddie LOl I was Xzadyourating a mite.
Say where you buy them CZ 52 pistols like you want ? Are they mil_surp ?
and can you git a nice one ? Are they exspensive ?
EZearln check out this web site toolman posted. Thanks toolman they show the 52 to be back ordered. I'm fixing to go back and look again ay the 82. Thanks Man...A.H
I have A.H. but I am still drawn to the 52 if for no other reason than, for not some few years it was carried by those I might have had to engage in combat with and it is a very straightforward combat sidearm..
Just my thoughts
__________________ "You can have my Freedom when I'm done with it!"
gig was already up wasnt it
