"Beer Can Chicken"
 

AKA Beer Butt Chicken... anyone ever had it before? A friend of mine introduced it to me, and i'll never cook a chicken on the grill differently again. It is the most amazingly flavorful, tender chicken i've ever had off a grill in my life. See link below for a decent recipe. Anyone else ever experience this?

Beer Can Chicken Recipe

I had my 1st beer can chicken about 4 years ago. I like it so much, one of my friends got me a beer can chicken holder

mine is not this nice
http://www.weberstuff.com/weporo.html

mine is similar to this
http://www.barbecues.com/web/catalog...de=07-567011-2

but yes juiciest chicken ever

I've done it many many times. My recipe varies slightly from the link you gave, but the basics are the same. Everyone who has tried it says it's the best chicken they have ever had.

i've had the pleasure of eating a similar recipe on many occassions. thank god i have friends with patience. i usually butcher and grill my chicken on direct heat. when i've got the time, i will definitely try this out. it's still faster than roasting a whole bird.

thanks for the links.

I've never had beer can chicken, but I heard great things about it. Can you taste the beer in the chicken? What does it taste like and why is it so good? :hmm:

I think there's 2 pieces that make it so good, in my estimation.

1. the beer steams and cooks the thing from the inside keeping it good and moist all the way through.

2. not sure if the recipe I posted has it, but rubbing the slightly spicy rub underneath the skin, and then spraying it to keep the skin moist as you go (we use 1/2 cider, 1/2 balsamic vinegar I believe) makes the outside taste unreal.

You can't really taste the beer all that much, but if you add a little spice to the beer, that'll also get cooked in from the inside. It's so good that my mouth is watering at 10AM at work right now!!!

i do it all the time - the rub is especially important and you can alter the flavors by changing the spices...

anyway, we serve it with corn on the cob or fresh green beans and my grilled peaches...

Cinnamon Grilled Peaches
serves 4

4 large ripe freestone peaches
8 cinnamon sticks
8 fresh mint leaves
1/2 stick (4 tablespoons) unsalted buttter
1/2 cup brown sugar
1/2 cup bourbon
1/2 teaspoon ground cinnamon
a pinch of salt

1. cut the peaches in half, running the knife in a circular motion around the peach to the stone - twist the halves in opposite directions to separate them - pop out the stone with a spoon and throw it at your sister
cut each peach half in half
using a pointed chopstick or metal skewer make a starter hole in the center of each peach quarter (from outside to pit side) - skewer two peach quarters on each cinnamon stick, placing a mint leaf between each

2. combine the butter, sugar, bourbon, cinnamon and salt in a saucepan and boil until thick and syrupy - about 5 minutes

3. set up your grill for direct grilling and preheat to high - brush and oil the grill grate

4. grill the peaches until nicely browned on both sides - 3 to 4 minutes per side, basting with the bourbon butter - serve at once

also GREAT on peach or vanilla ice cream - decadence IS a way of life - manja!!! :D

otherwise known as "drunken chicken" in my family.

personally, im not that big a fan of it. i don't find it overly tender or juicy compared to "sober" chicken.

ever since i've had chicken with the marinade injected into the meat... chicken has never been the same.

The other great thing about beercan chicken is the skin. If done right, it gets dark dark brown and perfectly crisp. The next time I see duck on sale, I'm gonna try to beercan it. Serve me a plate of crispy duck skin and I'm in heaven.

don't try a turkey unless you wanna keep trying to get it to stand up straight - the tits are too heavy

They may be too heavy but they are quite taaaaystee! :D

williams sonoma and a few other places, sell Vertical roasters, some have infusers on them as well - not quite as low tech as opening a can of beer, but it's great for when you want to roast a bigger bird like a capon, duck or turkey.

Yes! Beer can chicken.... I bought one for my Dad, and he left it setting in a cabinet for over a year. I asked about it one day, and he said he had never tried it, so I invited him and Mom over for dinner to show him what it does.

Recipes vary, but the real critical ingredient when grilling is wood. Good 'ol oak, with a few pieces of mesquite mixed in for taste once you have a good bed of coals from the oak. Once you have a good bed of coals you want to add a piece of mesquite and/or oak to get the desired amount of smoke for taste.

Good eatin!

I think I must give this a try, a 15 lb bird and a foster's oil can.

I've smoked several tutkeys on my grill before, (the largest being a 20 pounder) but didn't attempt to do it "beer can style." I'm not sure how well that would work, even if you were able to get it to stand up with a can in the cavity.

I think turkey meat lends itself much better to absorbing the smoke flavor. Also, brining a turkey (make sure it is one that is not already salted) in a saltwater solution for 24 hours helps out too. I'll post my recipe if anyone wants it.

Sure...Let's have it. I'm interested...

OK, I'll start a new topic...

I went ahead and bumped an old turkey brine post of mine that is simply delicious, I can't take credit for it, but enjoy. It is listed as a crock pot turkey.