BeatleBoot
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Sun May-23-04 01:59 PM
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Beer Can Chicken on the BBQ! |
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Using Foster's Bitter today...
Anyone else got the grill goin' ?????
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Champ
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Sun May-23-04 02:00 PM
Response to Original message |
1. Ribs and Pizza for lunch!! |
Champ
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Sun May-23-04 02:05 PM
Response to Reply #1 |
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Edited on Sun May-23-04 02:05 PM by Champ
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Mika
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Sun May-23-04 02:04 PM
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2. MMMMmmm.. Aluminium oxided and blue inked chicken |
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Edited on Sun May-23-04 02:05 PM by Mika
My fav. :9
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BeatleBoot
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Sun May-23-04 02:16 PM
Response to Reply #2 |
5. That would be Green Ink.. |
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It's Foster's Bitter. It comes in a green can.
Green ink tastes better than blue ink. :9
IMHO :9
:beer:
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ewagner
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Sun May-23-04 02:05 PM
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to get to my grill...........back yard is a swamp.....no outdoor cooking for me today......
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Bertha Venation
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Sun May-23-04 02:19 PM
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6. tonight, NY strips for dinner & a pork loin for the week's dinners... |
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What's/how does one make beer can chicken? Sounds intriguing....
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BeatleBoot
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Sun May-23-04 02:30 PM
Response to Reply #6 |
8. Take a whole chicken.... |
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Season it up....maybe rub some olive oil all over...
Get a can of beer (I use the bigger cans you can buy as a single can - see Foster's Bitter)
Drinnk half of it. (Notice the extra "n" in "drink") :D
And place the entire chicken atop the remaining beer and can. That is, place the beer can inside the body cavity.
It should and will stand upright. Place it on the grill for about 1.5 hours at 350 degrees F. Internal temp s/b like 180 degrees (check your cookbook).
The beer that is left in the can "bastes" the chicken as it cooks.
Also known as a "wet smoke".
:beer:
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Bertha Venation
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Sun May-23-04 02:50 PM
Response to Reply #8 |
9. boy, that sounds good, but |
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what about the cooked aluminum? Fumes a danger? Vaporized paint a danger? Humor me, don't call me paranoid, I'm just curious.
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BeatleBoot
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Sun May-23-04 03:36 PM
Response to Reply #9 |
10. No biggie! Check out these recipes! |
soothsayer
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Sun May-23-04 04:38 PM
Response to Reply #9 |
12. Nah, that paint is foodsafe ink |
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I LOVE beer can chicken! I use a standard 4-4 rub (papriika, salt, black pepper, and brown sugar). Rub some on the outside of the chicken, sprinkle some inside the cavity, and some inside the beer can (after you drink half the beer). Makes the best tasting chicken skin you've ever had in your life.
ONly tricky part is getting the hot can out of the hot chicken at the end. Some folks use a beer can chicken holder. You can even get a 4 bird beer can holder---Buster's chicken roost---from www.drunkchicken.com!
Lots of onesies and twosies on the market as well: www.beercanchickenroaster.com www.barbecuestore.com (willie's chicken sitter) www.hollandgrill.com www.chickenup.com www.unclejoes.com
All this courtesy of Steven Raichlen's "Beer-Can Chicken (and 74 other offbeat recipes for the grill)"
I'm doing a beer can duck later this week. You use a tall boy can for that.
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EstimatedProphet
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Sun May-23-04 02:22 PM
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Soaked in my own marinade, and smoked in hickory. I'll roast a potato too.
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Elidor
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Sun May-23-04 04:10 PM
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11. You really have to wonder how it came about... |
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I picture a drunken redneck sitting around with his buddies. "You know, guys, ah thank ah'm a gonna git me a can a beer and shove it up a chicken's asshole! And then ah'm gonna stick it inna oven fer awhile. Yeah...that's a-whut ah'm a gonna do...."
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soothsayer
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Sun May-23-04 05:28 PM
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13. I should be smoking a brisket and ribs right now, but I'm waiting for |
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a new bbq rub to arrive. Hope it's here tomorrow! It's a fairly small (5 lb) brisket, so should take 8 to 10 hours in the trusty ol' smoker. I can hardly wait. Sure hope that rub's worth waiting for...!
www.texasbbqrub.com, if anyone's interested. I've never tried it. Usually make my own rubs, but I'm willing to try as it was highly recommended on a BBQ site.
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BeatleBoot
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Sun May-23-04 05:44 PM
Response to Reply #13 |
14. I'll hit that web site |
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I have a smoker, too. Plenty fun.
Never cooked a duck though. I'll bet its great smoked since it's a fatty foul...
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DemoTex
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Sun May-23-04 06:50 PM
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15. Rain-out today. I was going to smoke a butt (Boston butt). |
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However, I do love the beer-can method for BBQ chicken.
We ended up eating a very good vegetable dinner: corn-on-the cob, collard greens, fried okra, black-eyed peas, sliced cucumber and onion chilled in diluted vinegar, steaming cornbread sticks, and fresh iced-tea with backyard mint.
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DU
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Mon Apr 29th 2024, 02:24 PM
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