Anyone whose made a beer can chicken please help?!
i found a recipe for a beer can chicken and it looks delicious but i was just wondering if the chicken takes on the flavor of the beer!? i know the alcohol content is gone once its cooked but does the chicken have a beer-y taste to it!?
since i tend to use herbs and lemon on the chicken i was going to use sam adams summer ale and just transfer it from the bottle into a clean aluminum can!.!.!.does that sound good
for anyone who has made one!.!.what beer do u prefer to use and why!?Www@FoodAQ@Com
since i tend to use herbs and lemon on the chicken i was going to use sam adams summer ale and just transfer it from the bottle into a clean aluminum can!.!.!.does that sound good
for anyone who has made one!.!.what beer do u prefer to use and why!?Www@FoodAQ@Com
Answers:
It gives it some flavor, but I do not find it to taste "beer-like" as I do not like beer but love beer can chicken!. I think elements of the beer show up in the chicken, but when mixed with the chicken flavor, doesn't taste the same as drinking a beer!. I think the main advantage is that the beer helps to keep the chicken nice and moist!.
I think you would be fine with using a can, I would just make sure it isn't too wide a can as you don't want to stretch out your chicken butt :) If you like Sam Adams, then I think that would be a great one to use-the number one priority is that you like the taste of it!. Since it is a summer ale, and not too dark, I do not think that you should expect to get a ton of flavor from it, which means it shouldn't overpower the other seasonings you use!.
My preferred beer to use is Alexander Keith's because I find it is a nice mdium beer that isn't too heavy (lik a Guinness) but has some nice natural flavors, unlike some other beers which I find taste like chemicals!. Again, I don't like most beers and this is one of the few I can tolerate, so it works for me!.
Sounds delicious and I hope you enjoy your beer can experience!Www@FoodAQ@Com
I think you would be fine with using a can, I would just make sure it isn't too wide a can as you don't want to stretch out your chicken butt :) If you like Sam Adams, then I think that would be a great one to use-the number one priority is that you like the taste of it!. Since it is a summer ale, and not too dark, I do not think that you should expect to get a ton of flavor from it, which means it shouldn't overpower the other seasonings you use!.
My preferred beer to use is Alexander Keith's because I find it is a nice mdium beer that isn't too heavy (lik a Guinness) but has some nice natural flavors, unlike some other beers which I find taste like chemicals!. Again, I don't like most beers and this is one of the few I can tolerate, so it works for me!.
Sounds delicious and I hope you enjoy your beer can experience!Www@FoodAQ@Com
The chicken does NOT take on a beer flavor!. But it stays moist inside and may have a very subtle enhanced flavor, I think from the hops, depending on how heavy the beer is!. If you use cheap beer, you won't taste it!. If you use something rich, like Guinness Stout, you might!. But generally speaking, if you don't like beer, you'll still like this chicken!.Www@FoodAQ@Com
no not at all!. ive made beer can chicken a thousand times and no!. you can also use a pop can too!. the whole idea is just moisture!. so dont worry you wont get drunk while u eat the chicken lolWww@FoodAQ@Com
i never really tasted a beer flavor but hen again coors light doesnt have much beer flavor to begin with LOL
summer ale sounds good!. still add seasonings and remeber only 1/2 can of beer goes in the chickens bum!Www@FoodAQ@Com
summer ale sounds good!. still add seasonings and remeber only 1/2 can of beer goes in the chickens bum!Www@FoodAQ@Com
It doesn't taste like beer!. The beer makes the chicken really tender and juicy!. Yum!Www@FoodAQ@Com
Basic Beer-Can Chicken
EXCERPTED FROM
BUY IT
Okay, here it is!. The master recipe for the beer-can chicken, the showstopper that will dazzle your family and friends!. If you’ve never made beer-can chicken before, start here, and once you’ve mastered the basic procedure, there’s no limit to its variations!.
1 can (12 ounces) beer
1 chicken (31/2 to 4 pounds)
2 tablespoons All-Purpose Barbecue Rub (recipe below) or your favorite commercial rub
2 teaspoons vegetable oil
You’ll also need:
2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained
Vertical chicken roaster (optional)
Pop the tab off the beer can!. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use!. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top!. Set the can of beer aside!. Remove the packet of giblets from the body cavity of the chicken and set aside for another use!. Remove and discard the fat just inside the body and neck cavities!. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels!. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken!. Drizzle the oil over the outside of the bird and rub or brush it all over the skin!. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin!. Spoon the remaining 1 1/2 teaspoons of rub into the beer through a hole in the top of the can!. Don’t worry if the beer foams up: This is normal!.
If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity!. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright!. The rear leg of the tripod is the beer can!. If cooking on a roaster: Fill it with the beer mixture and position the chicken on top, following the manufacturer’s instructions!.
Tuck the tips of the wings behind the chicken’s back!. Set up the grill for indirect grilling and preheat to medium!. If using a charcoal grill, place a large drip pan in the center!. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium!.
When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals!. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat!. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180°F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11/4 to 11/2 hours!. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour!. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil!.
If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter!. If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it’s still on the vertical roaster!.
Present the bird to your guests!. Let the chicken rest for 5 minutes, then carefully lift it off its support!. Take care not to spill the hot beer or otherwise burn yourself!. Halve, quarter, or carve the chicken and serve!.
Serves 2 to 4
All-Purpose Barbecue Rub
Variations on this rub have appeared in each of my barbecue books!. There are four basic ingredients-salt, black pepper, paprika, and brown sugar-and by varying the proportions you can create an almost endless variety of flavors!. For a spicier rub use hot paprika instead of sweet paprika!. You could also substitute granulated sugar, light brown sugar, or Sucanat (powdered evaporated sugarcane juice) for the dark brown sugar!. There isn’t a fish that swims, a bird that flies, or a beast that walks that wouldn’t benefit from a generous sprinkling of this multipurpose rub!.
1/4 cup coarse salt (kosher or sea)
1/4 cup dark brown sugar
1/4 cup sweet paprika
2 tablespoons freshly ground black pepper
Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix!. (Your fingers actually work better for mixing the rub than a spoon or whisk does!.)
Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months!.
Makes about 3/4 cupWww@FoodAQ@Com
EXCERPTED FROM
BUY IT
Okay, here it is!. The master recipe for the beer-can chicken, the showstopper that will dazzle your family and friends!. If you’ve never made beer-can chicken before, start here, and once you’ve mastered the basic procedure, there’s no limit to its variations!.
1 can (12 ounces) beer
1 chicken (31/2 to 4 pounds)
2 tablespoons All-Purpose Barbecue Rub (recipe below) or your favorite commercial rub
2 teaspoons vegetable oil
You’ll also need:
2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained
Vertical chicken roaster (optional)
Pop the tab off the beer can!. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use!. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top!. Set the can of beer aside!. Remove the packet of giblets from the body cavity of the chicken and set aside for another use!. Remove and discard the fat just inside the body and neck cavities!. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels!. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken!. Drizzle the oil over the outside of the bird and rub or brush it all over the skin!. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin!. Spoon the remaining 1 1/2 teaspoons of rub into the beer through a hole in the top of the can!. Don’t worry if the beer foams up: This is normal!.
If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity!. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright!. The rear leg of the tripod is the beer can!. If cooking on a roaster: Fill it with the beer mixture and position the chicken on top, following the manufacturer’s instructions!.
Tuck the tips of the wings behind the chicken’s back!. Set up the grill for indirect grilling and preheat to medium!. If using a charcoal grill, place a large drip pan in the center!. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium!.
When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals!. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat!. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180°F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11/4 to 11/2 hours!. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour!. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil!.
If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter!. If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it’s still on the vertical roaster!.
Present the bird to your guests!. Let the chicken rest for 5 minutes, then carefully lift it off its support!. Take care not to spill the hot beer or otherwise burn yourself!. Halve, quarter, or carve the chicken and serve!.
Serves 2 to 4
All-Purpose Barbecue Rub
Variations on this rub have appeared in each of my barbecue books!. There are four basic ingredients-salt, black pepper, paprika, and brown sugar-and by varying the proportions you can create an almost endless variety of flavors!. For a spicier rub use hot paprika instead of sweet paprika!. You could also substitute granulated sugar, light brown sugar, or Sucanat (powdered evaporated sugarcane juice) for the dark brown sugar!. There isn’t a fish that swims, a bird that flies, or a beast that walks that wouldn’t benefit from a generous sprinkling of this multipurpose rub!.
1/4 cup coarse salt (kosher or sea)
1/4 cup dark brown sugar
1/4 cup sweet paprika
2 tablespoons freshly ground black pepper
Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix!. (Your fingers actually work better for mixing the rub than a spoon or whisk does!.)
Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months!.
Makes about 3/4 cupWww@FoodAQ@Com