Beer Can Chicken

Discuss the latest prepared disaster by the chief (oops... or was that 'the chef'?). Success stories welcome as well...
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Lukas09
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Beer Can Chicken

Postby Lukas09 » Sat May 02, 2009 1:40 pm

Just wondering if you guys have a preference for the kind of beer u use in a beer can chicken?
I was gonna try good old Keiths.....any suggestions?

FiremanLGT
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Postby FiremanLGT » Sat May 02, 2009 3:11 pm

Shouldn't matter, it won't really influence the flavour. It's purpose is more for the moisture from the steam it generates. You can use a plain old can of coke if you prefer as well.
"Common sense is genius dressed in its working clothes" - Ralph Waldo Emerson

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t_lag
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Postby t_lag » Sat May 02, 2009 3:43 pm

How about some Jack Daniel's Chicken! :D
FTM - PTB - EGH - RFB - KTF - DTRT

onsite
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Postby onsite » Sun May 03, 2009 8:22 am

Do you find much of the beer evaporates? i tried last summer and the chicken was moist but i don't think i lost any of the beer, other than what i drank :) .
What kind of spices do you rub your bird with??? i am looking for a premixed variety, we like Irie caribean spice, we also use lemon rind chooped, prochutio?, and time mixed in butter, put directly on meat under skin so it bakes in.

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FireNuke
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Postby FireNuke » Mon May 04, 2009 1:51 pm

I've always liked a little Olive oil with a Chicago Chicken Spice (can be picked up in a large container at Costco) and a generous amount of salt on the inside.

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itsnotahobby
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Postby itsnotahobby » Mon May 04, 2009 2:05 pm

Stick sprigs of rosemary and thyme in the can so that as the beer steams it will help to infuse the herbs!
Risk a lot to save a lot. Risk a little to save a little. Risk nothing to save nothing!
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Rescue78
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Postby Rescue78 » Tue May 05, 2009 6:26 pm

I did not see that one coming INH.

I did not know you could be such a Martha LOL!!!!

I'll try that for sure, that's a great idea.
Most people train until they do it right.
Professionals train until they can't do it wrong.

onsite
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Postby onsite » Tue May 05, 2009 10:00 pm

I thought olive oil should not be heated/ cooked with becuse it can become bad for you/carcinagenic?, thats why they suggest vegitable oil or coconut oil for high heat.

volfirechic
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Postby volfirechic » Tue May 12, 2009 2:23 pm

I think its vegetable oil that releases toxins when heated? OO is one of the best oils, but it has a low smoke point, so is not good for cooking on high heat. Coconut oil has a much higher smoke point and is super healthy too.

Another one I've heard of but never tried is grapeseed oil... supposedly even better yet?

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itsnotahobby
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Postby itsnotahobby » Tue May 12, 2009 9:02 pm

[quote=""Rescue78""]I did not see that one coming INH.

I did not know you could be such a Martha LOL!!!!

I'll try that for sure, that's a great idea.[/quote]

I hate doing dishes, so I'm the shift cook that way I make the mess and the other guys clean it up!
Risk a lot to save a lot. Risk a little to save a little. Risk nothing to save nothing!
Everyone Goes Home
Firefighters were created so cops could have heroes!


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