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Thread: Beer Can Chicken

  1. #1
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    Beer Can Chicken

    We tried a recipe for "beer can chicken". There are a some to pick from off the internet. What makes it great is the rub that's used. There are a few recipe's for that too. Grilling is easy with a "chicken rack" bought at Bed Bath and Beyond. The beer doesn't really matter I guess. I had Heineken, so that's what we used. The chicken comes out very moist, and tastes fantastic.
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  2. #2
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    Those do a great job, can use just about any liquid for them, even just water. I'll sometimes put a pan under mine to catch some of the juices for making gravy.
    Darren

    To a small child, the perfect granddad is unafraid of big dogs and fierce storms but absolutely terrified of the word “boo.” – Robert Brault

  3. #3
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    Hmm. Here in less civilized Canada, we call it "Beer Butt Chicken." I don't find it any better than other methods. The one in that picture looks like a fat guy sitting on the toilet. Now are you gonna eat it?
    Cheers,
    Roger


    The other member of Mensa, but not the NRA

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  4. #4
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    I've tried it with beer as well & really enjoyed it. Has anyone tried using a wine instead? Results?
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  5. #5
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    I've made them all the time with nothing but the can. I usually use a can opener to take the top completely off (remove half the beer, in whatever way is expedient) and then dump in a half of a cut up lemon or lime to add a little 'flavor'.

    I go really simple on the prep, and mix a little seasoned salt in some butter and then brush that all over the chicken.

    Works better for me when I do them on a weber kettle grill with the charcoal seperated in to two piles and an empty middle.
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  6. #6
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    I love beer can chicken. Although one could argue the meat is too tender, if that's possible.

    Only tied with it is a spatchcock chicken...which I haven't had in forever, Brent

  7. #7
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    Quote Originally Posted by Brent Dowell View Post
    I've made them all the time with nothing but the can. I usually use a can opener to take the top completely off (remove half the beer, in whatever way is expedient) and then dump in a half of a cut up lemon or lime to add a little 'flavor'.

    I go really simple on the prep, and mix a little seasoned salt in some butter and then brush that all over the chicken.

    Works better for me when I do them on a weber kettle grill with the charcoal seperated in to two piles and an empty middle.
    Brent

    How long does it take to cook? I use a old Webber grill that I was given used about 28 years ago.
    "Forget the flat stuff slap something on the spinny thing and lets go, we're burning daylight" Bart Leetch
    "If it ain't round you may be a knuckle dragger""Turners drag their nuckles too, they just do it at a higher RPM"Bart

  8. #8
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    Hmmm, Hard to say on the exact time. I usually use a meat probe thermometer in the breast and cook it till it's 170.

    For whatever reason, that can vary, depending on size of chicken, temp of fire.

    I've had it take as little as 45 minutes to an hour and a half.
    Programmer - An organism that turns coffee into software.
    If all your friends are exactly like you, What an un-interesting life it must be.
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  9. #9
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    Stacey keeps asking for this...guess we're going to Reno.
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  10. #10
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    Any time!
    Programmer - An organism that turns coffee into software.
    If all your friends are exactly like you, What an un-interesting life it must be.
    "A door is what a dog is perpetually on the wrong side of" Ogden Nash


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