Beer Can Chicken is a Myth?

DrSweetsmoke · Post by **DrSweetsmoke** » Sun Feb 19, 2012 11:20 pm

I use a few home made BCC holders for fun. The main benefit is the position of the yardbird more than anything else..

DrSweetsmoke · Post by **DrSweetsmoke** » Sun Feb 19, 2012 11:33 pm

Had to be done man!! HAHAHAHAHAH!

First cat I know on the planet to make this bad boy.

My stainless fetish made me do it! HAHAHAHAHA!

Kippa · Post by **Kippa** » Mon Feb 20, 2012 9:29 am

You need to market these!

magste · Post by **magste** » Thu Aug 09, 2012 3:56 pm

Meathead over at Amazing Ribs (one of my fav BBQ sites BTW) takes on the Beer Chicken myth in his latest newsletter. He agrees that the beer and can is pointless and even detrimental to the end result. Vertical roasting is good but stuffing a can of beer up the arse is not..

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

Card Shark · Post by **Card Shark** » Thu Aug 09, 2012 4:32 pm

I reckon it definately does make a difference if you cook it right. Beer as an ingredient is a bit like wine. Many can't tase the differnce from one variety to another when they drink it, let alone as a component. I cooked this tandori beer can with VB first and found it pretty average. A few differrent beers since XXXX has become the family fav. CS

Card Shark · Post by **Card Shark** » Sun Nov 18, 2012 10:13 am

There's quite a few good beer can chicken recipies in this, and only a few bucks on Amazon. I'm amazed that in a beer drinking country so few seem willing to give it a go and perfect it on their BBQ.

Magste, the problem is clear in that article. Don't try and cook ANYTHING with "Bud"!

Richtee · Post by **Richtee** » Sun Nov 18, 2012 10:52 am

Ostensibly..the beer is supposed to simmer and carry it's moisture and any aromatic oils into the cavity of the bird.

False. If that beer can is at 212°F (100°C) yer chicken (chook) would be a black carbonized (carbonised) rock. The can and liquid inside cannot be any hotter than the flesh it's in contact with. It's a minor contributing thing..all about the show. Brine it and keep the paint, aluminum and B-S outta yer chicken.

Card Shark · Post by **Card Shark** » Sun Nov 18, 2012 1:49 pm

Plenty of other options it you don't like the can.

Bill44 · Post by **Bill44** » Sun Nov 18, 2012 4:28 pm

I just sit the chook on the metal thing that would normally hold the can, that way the heat gets up inside the chook too.

dales133 · Post by **dales133** » Sun Nov 18, 2012 6:12 pm

I prefer spatching them myself, double the crispy bits and they cook faster

Smokey · Post by **Smokey** » Sun Nov 18, 2012 7:18 pm

Maybe it works, Maybe not. I dont care much as already stated, its the position of the bird.
I dont do it too often nowdays but when I do I only put an inch of liquid in the can and cook semi direct hoping for some simmering action going on in there or dont use a can at all, just the wire holder thingy
Ive got a better way now and that is a stuffed bird on a mini spit.
The moisture in the stuffing sure does do the job

dales133 · Post by **dales133** » Sun Nov 18, 2012 7:24 pm

Yea rotis birds are yum and countless things you can stuff them with

Smokey · Post by **Smokey** » Sun Nov 18, 2012 8:53 pm

dales133 wrote:Yea rotis birds are yum and countless things you can stuff them with

Your right,,, but please qualify what what you can stuff em with

Ive come to a crossroad with whole chook, Its really rotis or go down the road and buy a ready cooked charcoal rotis for $12
Any other way is a bit "Meh" for me. And I swear (again) ive bought my last ALDI chook.
Damn things are sub standard. Up my way anyway

shauno · Post by **shauno** » Wed Aug 13, 2014 6:36 pm

Im doing this tonight in the Kamado

Here it is ready to go

And im going to sit it on this pizza stone so its still got open grates around it for airflow but still protected from direct flame

Smokey · Post by **Smokey** » Wed Aug 13, 2014 6:51 pm

Way to bring up an old thread

Komados do a particular good job of stand up chook.

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