Name:	John boy -	Reply
Subject:	beer chicken
Date:	6/28/2014 12:41:33 AM (updated 6/28/2014 12:43:23 AM)

I know that this is far from the wonderful recipes I see on here but was wondering if anyone had done the "Beer Chicken" thing and if you had any hints on rubs, subsitutes for the beer and cooking do's and don't. Just trying to do more than just the normal things ( steaks. ribs. pork chops and chicken breast) and one day hope to be trying some of the dishes I see on here. Thanks in advance,  John

Name:	roswellric -	Reply
Subject:	beer chicken
Date:	6/28/2014 1:25:53 PM

I just saw a segment of BBQ-U (Stephen Raichen) on the Create cable channel for the beer can chicken Cajun Beer Can Chicken - I believe Channel 139 (?).

He did a beer can chicken on a Weber that had a few unique twists.

As for the method its really simple and you can experiment with it in a lots of ways. You can use beer, wine beer with any rub etc. He used a 7 lb chicken so he injected it with a marinade.

Name:	John boy -	Reply
Subject:	beer chicken
Date:	6/28/2014 7:18:21 PM

I have looked up some great sounding recipes like the you you mentioned but as a beginner it is more than I want to try now but look forward to trying some of the things that I have seen on this forum. Only thing I can do well now is steaks and corn fritters. Thanks John

Name:	Ulysses E. McGill -	Reply
Subject:	beer chicken
Date:	6/29/2014 9:35:39 PM (updated 6/29/2014 9:39:45 PM)

Go to Home Depot or Academy Sports (or Amazon) and get a can holder made for this. I have 3 that hold 2 cans each.  It's really doesnt matter what liquid you use, it's the moisture that really counts...use beer, mountain dew, or even water. I have used many things and often add spices. Clean the chicken(s) and put them on the can. Rubs are per your taste, but if you don't eat the skin they won't matter much. If you use  rub inside the bird or under the skin will be more noticible. Injection is a different story and gives a lot of flavor and can add moisture. Another technique is making slits into the chicken and pushing garlic into the meat (a personal favorite). Experement and have fun with it. For my chickens, I start the Green Egg at about 350 and damper it down so that the temp gradually decreases to about 250. Take them off and wrap in foil when internal temp reaches 265, 270(max). This usually takes  about 2-2.5 hours using this technique.  Let them sit wraped for at least an hour...they will continue to cook. You can save them for serving for another 2-3 hours. The meat will have great flavor and will remain very moist.

Name:	Pontoonfisher -	Reply
Subject:	beer chicken
Date:	7/1/2014 1:01:45 PM

I am an expert on this one.  Washing the chickens optional.  Not really recommended as you will just spread any bacteria.  Just a side note.

Rub the chickens very heavily with Tony Chachere's Creole Seasoning.  I usually do them on a gas grill.  Cover entire grill rack with one piece of heavy duty aluminum foil.  Fold the edges up so the grease will stay on the foil on not drip into the grill.  This will cook the chickens with indirect heat and catch all the chicken grease.  If you don't do this your chickens will be black from all the flare ups especially if you cook over direct heat.  I can do 3 at once on a large gas grill.  Don't get the silly can holder.  Be a purest and only use the beer can.  Fill can half full with beer.  I pour some seasoning into the beer as well and also inside the chicken.  Cooking three chickens takes about an hour and a half.  Check internal temperature to make sure they are done.  Cook on medium heat to medium-low heat.  And whatever you do, do not throw the beer out after cooking.  Let the chickens sit on a broiling pan to catch all the juices when cutting them up.  Take these drippings from the chicken and mix it with the beer left in the cans.  The rendered chicken fat, beer, and creole seasoning makes a knock out dipping sauce for the chicken.  I have made them this way and I am constantly told they its the best chicken they have ever tasted.  Tried different seasonings but Tony's seems to give the best flavor.

Name:	Ulysses E. McGill -	Reply
Subject:	beer chicken
Date:	7/1/2014 6:13:55 PM (updated 7/1/2014 6:37:34 PM)

Purest.... thats funny from someone who swears by Toneys and a uses a gas grill. Actually, I like Toneys at times but I usually combine my own spices.  The racks help greatly for ease and uniformity, but you can get by without them. For John Boy: I'm sure Pontoonfishers chicken is good and certainly worth a try if you're using gas,  but always remember that a big key with chicken (or turkey) is holding in the moisture.  Two of the best ways for holding moisture are not overcooking and wrapping the bird for the cooling process. Pontoonfisher sugestion about using the drippings is good for enhansing flavor and adding moisture back to the meat.... and may even help save a mistake .  Injection is similar. Over a wood fire you can get great natural flavor with little or no added spices.  PF also brought up the good point of using indirect heat....for me this is obvious, but I haven't used a direct heat gas grill in over 20 years. Always protect a whole bird from flames.  I strongly suggest you use some form of charcoal or wood (thats the purest in me) but I also suggest an electric starter and staying away from fluids. An inexpensive way  to do this is with a Weber kettle grill, but if you get big into cooking out on a regular basis consider a Kamado type cooker. Both of these options offer excellent indirect cooking capability and flareups are controled with airflow.

PS...I always wash my chickens. Bacteria is bacteria, and less is better if some gets washed off (thats the Biologist in me).

Name:	Pontoonfisher -	Reply
Subject:	beer chicken
Date:	7/1/2014 8:39:45 PM

Totally agree with all your comments.  Just don't want to invest the time for smoking meat. My way gets you a damn good product in a very short period of time. Meat is never dry. You would think it would be but it is super juicy. I'll have more time to be a BBQ purest when I'm retired. Still have 25 years before then. 

Name:	John boy -	Reply
Subject:	beer chicken
Date:	7/6/2014 11:42:34 PM

Bought a rack and tried it out. We rubbed down the chicken with kickin chicken seasoning and it turned out great. I will be trying out some of the ways that was mentioned here. I cooked up very good and moist. Thanks for suggestions for my next try.