Beer Can Chicken

[Nutty]

I think that the advantage of beer can chicken is the position that the chicken is in whilst it cooks, rather than anything to do with steam. Personal opinion is that it is a bit gimmicky and I now prefer the beer to be inside me than the chicken but appreciate that there are plenty of people out there who are big fans of this method of cooking.

Right, I thought the whole point was the beer steam helped to cook the inside as well. It worked pretty good anyhow

[RobinC]

Take a look at this

http://amazingribs.com/tips_and_techniq ... icken.html

First time I did beer can chicken I was pretty disappointed, I was hoping that the end result would taste of beer but it didn't (though I could smell the beer whilst it cooked). I have cooked beer can chicken a number of times since and whilst it has produced a well cooked and tasty chicken I've had the same results regardless of what liquid I used or even if I used liquid full stop. So these days the beer is reserved for the cook

[Matsuya]

I find pouring out the beer (into a glass!) so there's only a little left. I think it does keep it a bit moister - maybe worth someone trying it with no can?

But the skin is definitely worth it. I'd use the ring of fire method with one full chimney of briquettes.

[keith157]

I use white wine with tarragon in the can rather than beer, gives a great smell and a good theatrical outcome

[somapop]

If you're only cooking chicken for an hour or so why do you need any unlit? Admittedly I tend to rotisserie chicken when I'm cooking it whole but I don't think I've ever needed the minion method to cook one beer can style.

Is it possible to use rotisserie on a UDS smoker? Are there any hacks/adaptions knocking around is would you have to purchase an expensive bit of kit? My only other BBQ is a small, cheap kettle...if I lay a spatchcock on there it smothers the coals and the BBQ goes out (I can fit about 1 meatball on that grill! )

B & Q do a 'beer can' adapter (having read the for and against of beer can cooking), but willing to try a few methods as we're quite big on chicken in the family

Cheers.

[RobinC]

If you're only cooking chicken for an hour or so why do you need any unlit? Admittedly I tend to rotisserie chicken when I'm cooking it whole but I don't think I've ever needed the minion method to cook one beer can style.

Is it possible to use rotisserie on a UDS smoker? Are there any hacks/adaptions knocking around is would you have to purchase an expensive bit of kit? My only other BBQ is a small, cheap kettle...if I lay a spatchcock on there it smothers the coals and the BBQ goes out (I can fit about 1 meatball on that grill! )

B & Q do a 'beer can' adapter (having read the for and against of beer can cooking), but willing to try a few methods as we're quite big on chicken in the family

Cheers.

I'm sure where there's a will there's a way but I'm not big on the mod and UDS side of things so couldn't advise on the feasibility of a rotisserie. Looks like you are back to seeing how hot you can get the UDS running. Re the beer can adapter take a look at Sainsburys last time I looked they had one for a few quid.

[beercan]

It does always seem that there is divided opinion on whether the beer actually does have an effect on the chicken itself just like one of the other guys said tho I think has more effect in the way the juices cook through the bird itself.
The main advantage I like is that is on a weber cooking on the lower grate with coals offset to one side you can get two good size chickens in there and no problems with the lid.

[Stuarty84]

I ended up spatchcocking it, and it was absolutely GORGEOUS! The nicest chicken I have ever tasted, hands down, no doubt about it. Beautiful, Juicy, Tender, Succulent, Flavourful, AWESOME!

I struggled to get the temps up, but I put that down to not having enough coal on, so I lit another chimney and put it on top of my already burning coals and the temp shot up to perfection!

I used Plowboys Yard Bird Rub, and oh my, is that good on chicken! And also used Bullseye BBQ sauce at the end.

I actually couldn't believe how juicy it was, I've never seen anything like it. I had a mate round for a few beers and didn't take us long finishing the chicken off lol.

I can't wait to do it again. Thanks again for your help boys!

[YetiDave]

Good work gotta love plowboys too! If you like spicy food I highly, highly recommend checking out Oakridge Habanero Death Dust. It's farking awesome on chicken! Enough heat to make you sweat but it won't mask the flavour. My next cook's gonna be HDD chicken ballotine

[Tiny]

Hello chaps.
Not good to be offline for a couple of weeks 95 unread topics, still I have the fortitude to press through.

Cooked my first ever BCC on Sunday in the kettle and it was fantastic, shoved a can of IPA up its chuff, coated with some lemon pepper salt and a little dried sage and thyme. Then 90 mins with a ffull chimney split either side and pecan wood. Well it was the tastiest moistest chicken ever and an absolute doddle....

Only one incident, we had a toppling incident early, and almost ended up with caveman style chicken....still rescued him. I attribute this to the tallness of my tin of IPA I have read of the legs working in an tripod styley with the can, this was not the case as the bird was small and the tin tall.

I then mused that American lame tinned beer will come in smaller tins, as americans simply cant handle their ale, so do any of you decant into an smaller tin or do you play topply topply chicken like myself.

If you haven't tried it one of the easiest and best thing I have ever cooked on the kettle.....

Cheers
Tiny
94 to go!