Beer Can Chicken

stevew · 07-02-2006, 05:31 PM

Anyone made this ever? Was thinking about doing a couple of birds on the 4th this way. Saw it on the food network and it looked absolutely amazing.

timmynausea · 07-02-2006, 05:33 PM

My girlfriend has made this a few times. It's a tender delight. Seriously, it's probably the best chicken I've ever had.

bulletsponge · 07-02-2006, 06:56 PM

if had it once, was good for chicken

Joe · 07-02-2006, 07:15 PM

how do you fit a chicken in a beer can?

Pumpy Tudors · 07-02-2006, 07:17 PM

Quote:

Originally Posted by George W Bush

how do you fit a chicken in a beer can?

Very carefully.

Groundhog · 07-02-2006, 07:22 PM

I am fascinated by this, and have never heard of it before. But yes, how in hell do you fit a chicken in a beer can??

CraigSca · 07-02-2006, 07:26 PM

You put the chick in the can at birth and raise them directly in the can.

Radii · 07-02-2006, 07:54 PM

I have a recipe for this in a grilling book Oliegirl got me for Christmas, I haven't tried it yet but it sounds great, its definitely on the list of things to try at some point.

Schmidty · 07-02-2006, 08:14 PM

In my Paula Dean cookbook, she calls it "Beer-in-the-Rear Chicken".

I'll probably try it sometime.

jbmagic · 07-02-2006, 09:15 PM

Quote:

Originally Posted by Groundhog

I am fascinated by this, and have never heard of it before. But yes, how in hell do you fit a chicken in a beer can??

You Don't.

You put the beer can up the chicken ass and place the can on the grill.

Joe · 07-02-2006, 09:16 PM

what if its just a chicken breast?

jbmagic · 07-02-2006, 09:19 PM

Quote:

Originally Posted by George W Bush

what if its just a chicken breast?

It has to be a whole chicken.

Raiders Army · 07-02-2006, 09:24 PM

FWIW, I think it's vastly overrated. I believe I got a recipe here boiling chicken breasts in beer and then grilling them. That was much better.

QuikSand · 07-02-2006, 09:33 PM

Quote:

Originally Posted by jbmagic

You put the beer can up the chicken ass and place the can on the grill.

Quote:

Originally Posted by George W Bush

what if its just a chicken breast?

Quote:

Originally Posted by jbmagic

It has to be a whole chicken.

GOLD.

MizzouRah · 07-02-2006, 09:36 PM

I like it without the chicken.

Joe · 07-02-2006, 09:52 PM

I like it without the beer.

MizzouRah · 07-02-2006, 11:31 PM

Quote:

Originally Posted by George W Bush

I like it without the beer.

Try cool aid then.

duckman · 07-02-2006, 11:35 PM

Quote:

Originally Posted by George W Bush

I like it without the beer.

Does not compute.

flere-imsaho · 07-03-2006, 09:10 AM

I've done it before and I'll be doing it again on the 4th. If done correctly, it makes very tender and very juicy chicken. It's also good fun as well.

As always, I recommend Steve Raichlen: http://www.bbqu.net/season3/304_4.html#beer_can_chicken

INDalltheway · 07-03-2006, 03:33 PM

Quote:

Originally Posted by Schmidty

In my Paula Dean cookbook, she calls it "Beer-in-the-Rear Chicken".

I'll probably try it sometime.

Good stuff.. We call it "Beer-in-the-Butt Chicken" here though.

stevew · 07-13-2006, 12:09 AM

I made 3 chickens this way today, and they were pretty tasty. My only real complaint is that it took way too long to get them to fully cook. Next time I will probably start them in the Oven, cook them for an hour or so, and then move them onto the grill. I had a hard time getting the temperature right, so that they wouldn't burn/would actually get cooked.

stevew · 04-05-2009, 12:46 AM

2 birds now sit in my fridge, seasoned to the point of no return. Tomorrow they shall PREPARE FOR GLORY.

If I don't run out of propane for the grill midway through.

JimboJ · 04-05-2009, 08:12 AM

Quote:

Originally Posted by stevew

I made 3 chickens this way today, and they were pretty tasty. My only real complaint is that it took way too long to get them to fully cook. Next time I will probably start them in the Oven, cook them for an hour or so, and then move them onto the grill. I had a hard time getting the temperature right, so that they wouldn't burn/would actually get cooked.

How often do you open the grill? I have a two burner Weber grill. I light one of the burners, and put the chicken on the other side to cook it indirectly, and shut the lid. If I don't open the lid, it gets to about 400 degrees and cooks in about 1.5 hours for an average size chicken.

Don't forget to add wood chips for a smokey flavor. I soak them in water and wrap in foil and placed them on the lit side.

MizzouRah · 04-05-2009, 10:43 AM

Pffft... gas grills...

flere-imsaho · 04-06-2009, 09:00 AM

If you're using gas, then I don't understand how you aren't getting the temperature correct, unless you're opening the top very often (which you shouldn't need to, using this technique).

If you're using charcoal (as I do), make sure to use the indirect technique, and make sure to let the charcoal come up to blazing hot, and then allow it to ash over and back off a bit before putting the birds on. That way you'll get a good sear on the meat (but not a burn) and then a full cook as the temp comes slowly down over the course of 1.5 - 2 hours.

stevew · 04-06-2009, 11:30 AM

My grill is a POS. Ovened them 75 percent of the way yesterday and they turned out pretty good

Pumpy Tudors · 04-06-2009, 01:34 PM

Quote:

Originally Posted by jbmagic

It has to be a whole chicken.

Two and a half years later, this still cracks me up.

johnnyshaka · 04-06-2009, 01:38 PM

Ditto.

flere-imsaho · 04-07-2009, 08:33 AM

Quote:

Originally Posted by stevew

My grill is a POS. Ovened them 75 percent of the way yesterday and they turned out pretty good

Yay!

No reason why this wouldn't work. One of the chief complaints of chicken in the oven is that it dries out, and using the beer can method helps with that. If you're then "finishing" it with the grill, so much the better.

07-02-2006, 07:22 PM	#6
Groundhog Coordinator Join Date: Dec 2003 Location: Sydney, Australia	I am fascinated by this, and have never heard of it before. But yes, how in hell do you fit a chicken in a beer can?? __________________ Politics, n. Strife of interests masquerading as a contest of principles. --Ambrose Bierce

07-02-2006, 07:26 PM	#7
CraigSca Pro Starter Join Date: Jul 2001 Location: Not Delaware - hurray!	You put the chick in the can at birth and raise them directly in the can. __________________ She loves you, yeah, yeah, yeah, yeah! She loves you, yeah! how do you know? how do you know?

07-02-2006, 05:33 PM	#2
timmynausea College Starter Join Date: Dec 2002	My girlfriend has made this a few times. It's a tender delight. Seriously, it's probably the best chicken I've ever had.

07-02-2006, 06:56 PM	#3
bulletsponge Pro Starter Join Date: Sep 2005 Location: TX	if had it once, was good for chicken

07-02-2006, 07:15 PM	#4
Joe Pro Starter Join Date: Jun 2004 Location: Minneapolis	how do you fit a chicken in a beer can?

07-02-2006, 07:54 PM	#8
Radii Head Coach Join Date: Jul 2001	I have a recipe for this in a grilling book Oliegirl got me for Christmas, I haven't tried it yet but it sounds great, its definitely on the list of things to try at some point.

07-02-2006, 08:14 PM	#9
Schmidty Coordinator Join Date: Apr 2001 Location: Early, TX	In my Paula Dean cookbook, she calls it "Beer-in-the-Rear Chicken". I'll probably try it sometime.

07-02-2006, 09:16 PM	#11
Joe Pro Starter Join Date: Jun 2004 Location: Minneapolis	what if its just a chicken breast?

07-02-2006, 09:24 PM	#13
Raiders Army Coordinator Join Date: Oct 2000 Location: The Black Hole	FWIW, I think it's vastly overrated. I believe I got a recipe here boiling chicken breasts in beer and then grilling them. That was much better.

07-02-2006, 09:36 PM	#15
MizzouRah Hall Of Famer Join Date: Sep 2002 Location: Troy, Mo	I like it without the chicken.

07-02-2006, 09:52 PM	#16
Joe Pro Starter Join Date: Jun 2004 Location: Minneapolis	I like it without the beer.

07-03-2006, 09:10 AM	#19
flere-imsaho Coordinator Join Date: Sep 2004 Location: Chicagoland	I've done it before and I'll be doing it again on the 4th. If done correctly, it makes very tender and very juicy chicken. It's also good fun as well. As always, I recommend Steve Raichlen: http://www.bbqu.net/season3/304_4.html#beer_can_chicken

07-13-2006, 12:09 AM	#21
stevew Hall Of Famer Join Date: Dec 2003 Location: the yo'	I made 3 chickens this way today, and they were pretty tasty. My only real complaint is that it took way too long to get them to fully cook. Next time I will probably start them in the Oven, cook them for an hour or so, and then move them onto the grill. I had a hard time getting the temperature right, so that they wouldn't burn/would actually get cooked.

04-05-2009, 12:46 AM	#22
stevew Hall Of Famer Join Date: Dec 2003 Location: the yo'	2 birds now sit in my fridge, seasoned to the point of no return. Tomorrow they shall PREPARE FOR GLORY. If I don't run out of propane for the grill midway through.

04-05-2009, 10:43 AM	#24
MizzouRah Hall Of Famer Join Date: Sep 2002 Location: Troy, Mo	Pffft... gas grills...

04-06-2009, 09:00 AM	#25
flere-imsaho Coordinator Join Date: Sep 2004 Location: Chicagoland	If you're using gas, then I don't understand how you aren't getting the temperature correct, unless you're opening the top very often (which you shouldn't need to, using this technique). If you're using charcoal (as I do), make sure to use the indirect technique, and make sure to let the charcoal come up to blazing hot, and then allow it to ash over and back off a bit before putting the birds on. That way you'll get a good sear on the meat (but not a burn) and then a full cook as the temp comes slowly down over the course of 1.5 - 2 hours.

04-06-2009, 11:30 AM	#26
stevew Hall Of Famer Join Date: Dec 2003 Location: the yo'	My grill is a POS. Ovened them 75 percent of the way yesterday and they turned out pretty good

04-06-2009, 01:38 PM	#28
johnnyshaka College Benchwarmer Join Date: Oct 2002 Location: Edmonton, AB	Ditto.

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