Beer Can Chicken Fans

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hungovergourmet
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2004/04/20 15:12:50 (permalink)

Beer Can Chicken Fans

Well, I decided that the roaster I had was too big to do the tea smoked chicken discussed elsewhere. But it's the perfect size for a big beer can chicken! Is anybody else a fan of this fun and flavorful cooking technique? We were discussing it with some friends the other night and they told us that they tried it and it turned out "awful"... I'm still trying to figure out how they screwed it up!

Anyway, I made a wet rub/paste with some hot pepper sauce, some hoisin, ground black pepper and minced ginger. I loosened the skin of the chicken and rubbed it between the skin and breasts and all over the outside of the skin. I've got two big cans of Saporo in the fridge... one for cooking and one for drinking.

What do you folks like to use for a liquid and seasoning??
#1

41 Replies Related Threads

    Theedge
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    RE: Beer Can Chicken Fans 2004/04/20 15:48:43 (permalink)
    I've been meaning to try the beer can thing, still haven't gotten around to it. I see they even sell special devices that hold the can and the bird. I've not been real impressed with the whole chickens I can purchase around here so I usually grill or smoke turkeys. For my turkeys I mix butter, garlic salt and black pepper and cram it under the skin. I find it works best to get the skin loosened up and then stick spatula scoop full of the flavored butter in there. 6 hours in the smoker at 230 for a 4-5 pound breast is perfect. I here a lot about people injecting birds with spices as well, I just wonder how much "bird taste" is left.
    #2
    plb
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    RE: Beer Can Chicken Fans 2004/04/20 19:33:18 (permalink)
    I have tried beer can chicken a few times and it came out great. The steam from the beer, and probably the greater distance from the fire, keeps the white meat from drying out.

    I usually use a spicy Mexican poultry rub I found at Whole Foods.

    Phil B.
    #3
    hungovergourmet
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    RE: Beer Can Chicken Fans 2004/04/20 22:08:42 (permalink)
    Well, tonight's beer can chicken turned out great. The skin was spicy and tasty, and I used an onion in the neck cavity so the meat had a bit of a sweet onion taste to it. The meat was just about falling off the bone, but my dog sure was ticked off that I wasn't giving her any!
    #4
    GetMeTheBigKnife
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    RE: Beer Can Chicken Fans 2004/10/12 00:01:07 (permalink)
    I am a huge fan of Beer can chicken. my best rub ...to date, is iced tea mix rubbed into the skin. It carmelizes as it cooks and the taste is fantastic! I do lots of different things with chicken and turkey, since I got my smoker.....but nothing beats a chicken in the beer can method....with a special rub - I invented, or dreamed up...or probably read somewhere - ~~~GRIN~~~
    #5
    tiki
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    RE: Beer Can Chicken Fans 2004/10/12 06:52:33 (permalink)
    quote:
    Originally posted by GetMeTheBigKnife

    I am a huge fan of Beer can chicken. my best rub ...to date, is iced tea mix rubbed into the skin. It carmelizes as it cooks and the taste is fantastic! I do lots of different things with chicken and turkey, since I got my smoker.....but nothing beats a chicken in the beer can method....with a special rub - I invented, or dreamed up...or probably read somewhere - ~~~GRIN~~~


    This im gonna have to try!---which tea mix do you use?

    BTW--LOVE the moniker!!
    #6
    glennpan
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    RE: Beer Can Chicken Fans 2004/10/12 09:13:58 (permalink)
    I have also had great experiences making beer can chicken. So much so, that I wanted to do our thanksgiving turkey in the beercan style. I once saw Steven Raichlen use a big Fosters keg can to mount the turkey on, but I haven't been able to find one of those lately. Anyone have ideas on what else I could use to mount the turkey on?

    Glenn
    #7
    Art Deco
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    RE: Beer Can Chicken Fans 2004/10/12 10:33:10 (permalink)
    The title of this thread had me half anticipating a device that you strap onto the beer can to improve air flow around the chicken...
    #8
    Lexi
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    RE: Beer Can Chicken Fans 2004/10/12 11:51:50 (permalink)
    quote:
    Originally posted by glennpan

    I have also had great experiences making beer can chicken. So much so, that I wanted to do our thanksgiving turkey in the beercan style. I once saw Steven Raichlen use a big Fosters keg can to mount the turkey on, but I haven't been able to find one of those lately. Anyone have ideas on what else I could use to mount the turkey on?

    Glenn


    Hey Glenn

    How about a nice clean empty coffee can? Just make sure that you empty the coffee out of the can with a minimal number of holes in the top. Then refill the can with beer and your rub of choice.

    We also steam our shrimp in beer and my daughter wondered aloud one day how I was able to get the beer can up a shrimp's butt. I just about died laughing!
    #9
    tiki
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    RE: Beer Can Chicken Fans 2004/10/12 11:57:50 (permalink)
    quote:
    Originally posted by Lexi We also steam our shrimp in beer and my daughter wondered aloud one day how I was able to get the beer can up a shrimp's butt. I just about died laughing!


    ROFLMAO!!!!!!
    #10
    hungovergourmet
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    RE: Beer Can Chicken Fans 2004/10/12 14:34:59 (permalink)
    quote:
    Originally posted by glennpan

    I have also had great experiences making beer can chicken. So much so, that I wanted to do our thanksgiving turkey in the beercan style. I once saw Steven Raichlen use a big Fosters keg can to mount the turkey on, but I haven't been able to find one of those lately. Anyone have ideas on what else I could use to mount the turkey on?


    I'd love to try a beer can turkey, too, but I don't think my grill will accomodate it. It was too windy yesterday so I just did my beer can chicken in the oven... first time I've done that and it turned out great. Leftovers tonight... YUM!
    #11
    Michael Hoffman
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    RE: Beer Can Chicken Fans 2004/10/12 14:51:44 (permalink)
    Apparently I've been living in a dark cave. What in the world is beer can chicken?
    #12
    Pedro12345
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    RE: Beer Can Chicken Fans 2004/10/12 15:25:27 (permalink)
    Beer Can Chicken is the best--we use a seasoning mix very similar to Emeril's Essence.

    Hungover--how do you loosen the skin and what are the proportions of the ingredients you use? That sounds wonderful.
    #13
    emsmom
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    RE: Beer Can Chicken Fans 2004/10/12 15:47:11 (permalink)
    A whole chicken is set upon an opened can of beer like it is sitting on a throne and baked or smoked this way. The beer moistens and flavors the chicken as it cooks
    quote:
    Originally posted by Michael Hoffman

    Apparently I've been living in a dark cave. What in the world is beer can chicken?
    #14
    hungovergourmet
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    RE: Beer Can Chicken Fans 2004/10/12 15:48:29 (permalink)
    quote:
    Originally posted by Michael Hoffman

    Apparently I've been living in a dark cave. What in the world is beer can chicken?


    You cook the chicken (or turkey or game hen) standing upright on the grill or in the oven. You pour out about half the beer in the can, add some seasonings and punch a few extra holes in the top. Sprinkle seasonings in the neck and chest cavity of the chicken, lightly oil the outside and season it under and over the skin. I also stuff an onion or an apple wedge in the neck cavity.

    The heat causes the beer to steam the meat on the inside and it imparts a juicy sweetness to the meat. The outside skin gets crisp and because you're cooking it upright the fat drains away.

    I wrote an article about it with more precise steps over at my site:
    http://hungovergourmet.com/food/beer_can/index.htm
    #15
    hungovergourmet
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    RE: Beer Can Chicken Fans 2004/10/12 15:53:21 (permalink)
    quote:
    Originally posted by Pedro12345

    Beer Can Chicken is the best--we use a seasoning mix very similar to Emeril's Essence.

    Hungover--how do you loosen the skin and what are the proportions of the ingredients you use? That sounds wonderful.


    I usually just slip my fingers between the skin and the breast and gently tug away... that loosens the skin up enough to shake some seasoning in and rub it into the breast a bit. As for proportions for ingredients, I make a rub that's one part brown sugar, to one part paprika to one part kosher salt and then I add a healthy dose of fresh cracked black pepper. Sometimes I'll use red pepper instead of black pepper or do a 50/50 mix.

    From there I just season the outside by eye, add a couple teaspoons to the beer and then sprinkle the inside cavities.
    #16
    glennpan
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    RE: Beer Can Chicken Fans 2004/10/12 16:24:50 (permalink)
    Michael,

    Hungover Gourmet's article is spot on. My neighbor uses Sprite instead of beer to give the bird a citrus flavor. I like to mix the seasoning rub with the olive oil to get a slurry that rubs on nicely. I also score the skin to allow the fat to drain out better.

    I especially want to try the method on turkey as it should produce a jucier bird. I just hope it will fit on my grill.

    #17
    Michael Hoffman
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    RE: Beer Can Chicken Fans 2004/10/12 18:01:10 (permalink)
    Thanks to all who explained beer can chicken.
    #18
    ScreamingChicken
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    RE: Beer Can Chicken Fans 2004/11/10 09:29:56 (permalink)
    quote:
    Originally posted by glennpan

    I have also had great experiences making beer can chicken. So much so, that I wanted to do our thanksgiving turkey in the beercan style. I once saw Steven Raichlen use a big Fosters keg can to mount the turkey on, but I haven't been able to find one of those lately. Anyone have ideas on what else I could use to mount the turkey on?

    Glenn


    Glenn, I did a 12-lb beer can turkey a few weeks ago and was pleased with the results. Any good liquor store should have the 25-ounce Foster's or Molson cans, but I used the 24-ounce Heineken "keg" as it fit the bird more snugly. The turkey wouldn't fit on my Weber kettle; since I don't have the rotisserie ring I wound up using another kettle (old and rusted out) as the lid. Looked like a big egg...

    Brad O.
    #19
    glennpan
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    RE: Beer Can Chicken Fans 2004/11/10 15:05:44 (permalink)
    Brad,

    Did the Turkey come out juicy like the chicken does? Was there a difference in the flavor? I also have to figure out how to get the thing to fit on my grill. I thought I can find a way to lower the grate.

    Glenn
    #20
    ScreamingChicken
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    RE: Beer Can Chicken Fans 2004/11/11 08:55:41 (permalink)
    quote:
    Originally posted by glennpan

    Brad,

    Did the Turkey come out juicy like the chicken does? Was there a difference in the flavor? I also have to figure out how to get the thing to fit on my grill. I thought I can find a way to lower the grate.

    Glenn


    Yes, it was juicy and tender and the flavor was very good - just like it was a big chicken! I'm not real good at distinguishing turkey from chicken anyway and I did use a fairly zesty rub. Pay attention to the breast; while it wasn't dry it was the least moist (and I'm a dark meat guy anyway) and with the bigger bird basting (I went with 30-minute intervals) is a must.

    I took measurements and discovered that I needed about an additional 7" of clearance to use the stock grate (22.5" Weber Bar-B-Kettle) and one of the suggestions I received was to somehow lower the grate, or even put the bird directly on the lower grate. The rotisserie ring would've given me the clearance but it's also priced at $100...

    My advice to anyone wanting to cook a turkey this way on a kettle is to find another old kettle and use it as the lid. I was thinking how it would help if Weber offered a high-dome lid when I remembered that when I replaced the kettle earlier this year I hadn't yet thrown away the old one...instant lid and the combination of the 3 vents and the rust holes allowed for plenty of airflow!

    Good luck!

    Brad
    #21
    hungovergourmet
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    RE: Beer Can Chicken Fans 2004/11/11 09:27:39 (permalink)
    Great info on the Beer Can Turkey! Especially around Thanksgiving time. I love the ingenuity shown when we want to get something done.
    #22
    Oneiron339
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    RE: Beer Can Chicken Fans 2004/11/11 09:41:04 (permalink)
    Try this one! Marinate the chicken for several hours in Dale's sauce. Place an onion in the neck cavity, drink half the beer, add 1/4 cup vinegar, some garlic, and left over Dale's sauce to the can. I smoke the bird on the beer can on the smoker about 220 degrees for about 3-4 hours, basting every half hour or so.
    #23
    oldfrt
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    RE: Beer Can Chicken Fans 2004/11/13 12:38:41 (permalink)
    They turn out great! I bought one of those wire can holders and use that as it also provides more support for the chicken and beer.

    I use a rub of Mesquite seasoning + some garlic salt after I smear some olive oil all over the bird. The oil seems to hold the spices on there better and lends to a crispier skin. Season the inside too.

    After pouring out about a third of the can of beer I also put some of the same seasoning in the can with the beer. Do it over the sink BTW, it foams up pretty quickly. I like the Onion in the neck cavity idea, will try that next time.

    Glad I got on here today ... we were wondering what to make for dinner tomorrow.

    Don
    #24
    strongkms
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    RE: Beer Can Chicken Fans 2004/11/17 11:48:43 (permalink)
    We do the beer can chicken all the time. I think it is great. I like to cook the chicken until it falls off of the bone. What we don't eat the first night we use the next night for mexican food.
    #25
    Golivekayak
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    RE: Beer Can Chicken Fans 2005/11/24 13:09:43 (permalink)
    I cut a 3 inch slit down the middle of a beer (busch light) (can laying on it's side)can and folded the sides of the slit in a little bit. Then I put this with about 3/4 of beer still in the can into the turkey with other goodies. I had to do this because my turkey wouldn't fit in my oven standing up. It was a wonderful turkey shared by the family. And it was great finishing of some more beers and having conversation about how the turkey was cooked. I have also tried chickens stood up. Would small holes in the can work or is it best to cut the top off? Have a great day!!B
    #26
    Michael Hoffman
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    RE: Beer Can Chicken Fans 2005/11/24 13:54:56 (permalink)
    Now that I know what beer can chicken is, along comes beer can turkey. For those who wish to enjoy this "delight," take a look here:

    http://www.campchef.com/products/product_detail.php?id=183

    By the way, they call it a Turkey Cannon.
    #27
    tiki
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    RE: Beer Can Chicken Fans 2005/11/24 20:01:54 (permalink)
    quote:
    Originally posted by Michael Hoffman

    Now that I know what beer can chicken is, along comes beer can turkey. For those who wish to enjoy this "delight," take a look here:

    http://www.campchef.com/products/product_detail.php?id=183

    By the way, they call it a Turkey Cannon.


    Cool---thanks Michael---Camp Chef makes great stuff!--Ive got the Pro 90 model stove---three burners--and folds up---plus the pro model grill that fits over two of the burners---killier unit!--i have seen another turkey Beer Can cooker--but that one looks pretty solid and would work well in the oven or on the que---may have to get me one of those.
    #28
    Michael Hoffman
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    RE: Beer Can Chicken Fans 2005/11/24 20:19:58 (permalink)
    I don't have any Camp Chef stuff, but I understand they make top-notch products. The only other thing I've ever seen for beer-can chicken is a Weber product that sells for something like $35.
    #29
    GordonW
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    RE: Beer Can Chicken Fans 2005/11/25 16:08:27 (permalink)
    I do beer can chicken in the oven. With the rack (about $7 each from Bed, Bath and Beyond), in a roasting pan. Some water in the bottom of the pan catches the spatters, and with the drippings and such produces a great sauce. Favorite flavor is minced garlic and rosemary, in a ziploc bag for a few hours before to infuse. Cola, soda water and other drinks produce good results -- don't always have beer in cans on hand.
    #30
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