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Post by bbqkid on Aug 13, 2005 16:16:40 GMT -5
I have cooked beer can chicken and it came out good, but I think I can improve the flavor some. Help wanted. Anybody out there have the right ingredients, for beer can chicken.
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Post by Wayne Copeland on Aug 14, 2005 11:39:46 GMT -5
Hey BBQKID: I dont have much experience with beer can cooking, but I did try it out on a couple of birds last summer. I put about 3 tbs. of my regular chicken rub into the can and filled it about 1/2 way up with apple juice. After the rub ingrediants had dissolved, I filled the rest of the can up and put it on the smoker. I did not put any rub on the outside of the bird, maybe that is why it wasn't too tasty. Anyway, I just wasn't as impressed with this particular style of cooking as plain old smoking without the can. I would also be interested in hearing from some others that have more experience with this style cooking than I do, as well as some recipes that are surely unique to beer can cooking.
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Post by bbqkid on Aug 14, 2005 20:12:04 GMT -5
HEY WAYNE 8-14-05 I JUST SMOKED/GRILLED TWO BEER CAN CHICKENS. I DID A LITTLE EXPIREMENTING AND MARINAIDED ONE BIRD IN ITALIAN DRESSING, PAPRIKA, SALT, PEPPER, GARLIC POWDER,LEMON PEPPER AND EMERIL ESSENCE SEASONING. THE SECOND BIRD I MARINAIDED WITH APPLE JUICE ENSTEAD OF ITALIAN DRESSING AND ALL OF THE SAME SEASONINGS. BOTH BIRDS MARINAIDED OVER NIGHT. BOTH BIRDS TURNED OUT PRETTY GOOD, BUT THE BIRD THAT RESTED IN ITALIAN DRESSING WAS VERY GOOD AND JUICY. I SMOKED THEM BOTH FOR TWO HOURS AND USED MELTED BUTTER FOR BASTING. THE BUTTER HELPS FROM DRYING OUT THE BIRD.
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Post by Wayne Copeland on Aug 16, 2005 12:37:21 GMT -5
Hey BBQKID: glad to hear all turned out well on the beer can cook off. Next time, try mixing one small bottle of zesty Italian dressing with one can of beer, and let it serve as a marinade in a non-metal container. I used to use this recipe on brisket and ribs, and it turned out pretty good. In fact, I have a buddy that caters large BBQ functions and this is all he uses as a pre-seasoning marinade for his brisket...he applies the marinade the night before smoking and seasons about 3-4 hours before the meat goes on the pit.
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Post by jmchoss on Feb 27, 2006 0:08:36 GMT -5
I've done the beer can chicken a couple times and it turned out really good. I did 2 birds last time, one I used cajun seasoning powder and put a good coating all over, then put em on a half full can of beer,hint the name beer can chicken. gotta drink the first half. then 2nd bird I did I injected store bought marinade and injected it all over the bird, and then agian sprinkled cajun seasoning lightly on this one, and then used a different kind of beer with half full can of beer. then put em both on the smoker I think it was for about 2 hours, mainly depends on the size of the bird and temp and what not. neither one of them had a beer taste to them, and the alcohol cooks off of course, dont worry bout kids.
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Post by Smokey on Feb 19, 2007 22:15:57 GMT -5
Having a beer can chicken rack makes the job a hell of a lot easier. What I do is rub the chicken down with spices, then take a half can of beer and add some spices, plus a little garlic powder. The key is to only use a half can of beer (that's what the directions say that come with the rack). Basically I just cook at about 215 degrees indirect heat, basting with apple juice every 30 minutes. Usually turns out pretty good!
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Post by inyourfacebbq on Oct 11, 2011 16:40:44 GMT -5
Here's how I do beer can chicken and everyone seems to enjoy it a lot.
1 Whole chicken 1 can of beer 1 tbls. granulated garlic 1 tbls. granulated onion 1 tbls. smoked paprika 1 tsp. cumin 1 tsp. chili powder 1 tbls. black pepper 1 tsp. red pepper (optional) 1 tbls. kosher salt 1 tsp. sage 1 tsp. poultry seasoning 1 tsp. hickory salt 3 strips of bacon (cut in half so it makes 6 strips) zesty italian dressing tooth picks
Mix all the dry ingredients yo mskr s dry rub for the chicken.
wash and dry the chicken off realy well. Then take your hand and start seperating the skin from the meat all the way down the breat and to the leg bone. Be careful not to tear the skin and dont go all the way to the bottom. You want to keep the skin intact to create a pocket. Also, run your hand down the back so you can seperate the skin on the back of the thighs. Once you have done this pour some of the zesty italian dressing in between the meat and skin on both sides. Run your hand down inside so you can coat all of the meat. Start using the dry rub inside the skin all the way down the legs, breasts, and the back to the thighs. Also, put some zesty italian on outer skin and place dry rub on this as well.
Place 3/4 can of beer in a chicken holder. Add what remaining dry rub you have left to the beer. Put the chicken over the chicken holder and beer can. Now take 3 strips of bacon and cut them in half. Place the place the strips of bacon over the top opening (neck) so to close it off. Secure with tooth picks to hold in place.
Place on a smoker or grill at 250 degrees and cook til internal temp is 180 degrees. Some people like to pull at 165 degrees but I cook mine to 180.
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