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I'd like to do a Beer Can Chicken (in the oven) tonight. Anyone have a T&T method? TIA
- Thread starter mimi
- Start date
Hi Mimi - it took a liottle getting to, but I found a T&T one in the GRS archives...
Had to use the link http://63.123.232.200/HyperNews/fsearch.cgi?forum (not sure how this is different from the one we have used before) - then got the number of the post, type in the right batch, and enter in the number manually. Anyway, here it is - good luck, sounds good.
---
Date: Mon, 20 Apr 1998 20:06:05 GMT
From: ^Bunny/Orange County (@207.93.38.76 ())
REC: Beer Butt Chicken....makes a very interesting conversation piece ...(more) I am in a very fun mood today...thought I would share it with you...and it is good... depending on the kind of spices you use...
Remember you have to have the can inside the
chicken - where you would normally put stuffing, so it can hold the chicken up.
I got this from my friend Misty
BEER BUTT CHICKEN
You get a TALL can of beer(not the little, normal sized ones) AND OPEN IT UP (dah!!smileys/smile.gif)
After you have your WHOLE,roasting chicken cleaned and all the spices on it, you STAND IT UPRIGHT on this open can of beer, see above. You can season the chicken any way you normally would. I use Cavender's Greek Seasoning, Lawrys Garlic Salt, and some S&P, maybe even a little lemon if I am in the mood...depends.
Then you cook it,in the oven OR on the grill, standing UPRIGHT on this can. Cook it at the temperature you always use, and for approximately the same amount of time. Check for doneness after about 40 minutes or so.
As the beer heats up,it fizzes up into the chicken.(Alcohol content evaporates). The chicken stays very nice and moist. There is no beer taste to it.
Be careful removing chicken from can when done,it CAN be HOT and there will be beer remaining in it-if you spill the leftover beer into the chicken, you might then get a beer taste.
IF NOTHING ELSE-IT MAKES A HECK OF A CONVERSATION PIECE WHEN YOU HAVE YOUR FRIENDS OVER!
Had to use the link http://63.123.232.200/HyperNews/fsearch.cgi?forum (not sure how this is different from the one we have used before) - then got the number of the post, type in the right batch, and enter in the number manually. Anyway, here it is - good luck, sounds good.
---
Date: Mon, 20 Apr 1998 20:06:05 GMT
From: ^Bunny/Orange County (@207.93.38.76 ())
REC: Beer Butt Chicken....makes a very interesting conversation piece ...(more) I am in a very fun mood today...thought I would share it with you...and it is good... depending on the kind of spices you use...
Remember you have to have the can inside the
chicken - where you would normally put stuffing, so it can hold the chicken up.
I got this from my friend Misty
BEER BUTT CHICKEN
You get a TALL can of beer(not the little, normal sized ones) AND OPEN IT UP (dah!!smileys/smile.gif)
After you have your WHOLE,roasting chicken cleaned and all the spices on it, you STAND IT UPRIGHT on this open can of beer, see above. You can season the chicken any way you normally would. I use Cavender's Greek Seasoning, Lawrys Garlic Salt, and some S&P, maybe even a little lemon if I am in the mood...depends.
Then you cook it,in the oven OR on the grill, standing UPRIGHT on this can. Cook it at the temperature you always use, and for approximately the same amount of time. Check for doneness after about 40 minutes or so.
As the beer heats up,it fizzes up into the chicken.(Alcohol content evaporates). The chicken stays very nice and moist. There is no beer taste to it.
Be careful removing chicken from can when done,it CAN be HOT and there will be beer remaining in it-if you spill the leftover beer into the chicken, you might then get a beer taste.
IF NOTHING ELSE-IT MAKES A HECK OF A CONVERSATION PIECE WHEN YOU HAVE YOUR FRIENDS OVER!
Line your oven the bottom of your oven to prevent splatters (more)
I love beer can chicken and make it year round with Memphis Rub.
My only tip is that you need to line your oven or spend hours the next day self-cleaning and burning off the splattered mess.
HTH smileys/bigsmile.gif
Ann
I love beer can chicken and make it year round with Memphis Rub.
My only tip is that you need to line your oven or spend hours the next day self-cleaning and burning off the splattered mess.
HTH smileys/bigsmile.gif
Ann
I think my roasted chicken is better than any "beer can" chicken
And it can be a bistro style chicken if you add onions, potatoes in the bottom of the pan.
Liberally salt a chicken with Morton's Natural seasoning salt--or sea salt. Liberally pepper it also.
Put coarsely sliced onions and quartered new potatoes in the bottom of a roasting pan. Add sprigs of rosemary if you want. Put the chicken on a rack--or on top of the vegetables. Roast at 350* (4.5-5# chicken) for an hour and a half.
And it can be a bistro style chicken if you add onions, potatoes in the bottom of the pan.
Liberally salt a chicken with Morton's Natural seasoning salt--or sea salt. Liberally pepper it also.
Put coarsely sliced onions and quartered new potatoes in the bottom of a roasting pan. Add sprigs of rosemary if you want. Put the chicken on a rack--or on top of the vegetables. Roast at 350* (4.5-5# chicken) for an hour and a half.
Thank you! The results were good, although my 3-pound chicken wasn't nearly big enough. (more)
I had to hack away at it to get it to fit over the beer can and it didn't look at all like it was supposed to. I roasted it at 350 for 1 hour. It was nice moist chicken, but it wasn't as flavorful as one stuffed with veggies. For the work involved, I can get better results with my regular roasting method, where I stuff the chicken with whatever is to hand (generally onion, celery, carrots and a piece of lemon - which I later discard) and baste it every so often. That said, there is definitely a "conversation piece" aspect to it and I might just try it again on the barbecue when we have company, just for fun.
I had to hack away at it to get it to fit over the beer can and it didn't look at all like it was supposed to. I roasted it at 350 for 1 hour. It was nice moist chicken, but it wasn't as flavorful as one stuffed with veggies. For the work involved, I can get better results with my regular roasting method, where I stuff the chicken with whatever is to hand (generally onion, celery, carrots and a piece of lemon - which I later discard) and baste it every so often. That said, there is definitely a "conversation piece" aspect to it and I might just try it again on the barbecue when we have company, just for fun.
Beer But Chicken
Mimi:
We have a beer butt cooker which is like a turkey deep fryer where you can cook it outside with a propane tank. We bought it at Cabella's. It can cook three chickens at a time or one large turkey by this method.
We got an awesome result by rubbing the chickens with a spicy dry rub, and then in the beer adding 1 TB honey and 3 TB BBQ sauce.
Mimi:
We have a beer butt cooker which is like a turkey deep fryer where you can cook it outside with a propane tank. We bought it at Cabella's. It can cook three chickens at a time or one large turkey by this method.
We got an awesome result by rubbing the chickens with a spicy dry rub, and then in the beer adding 1 TB honey and 3 TB BBQ sauce.
Thanks Rose, that is very cool! I found it on their website >>
http://www.cabelas.com/cabelas/en/templates/links/link.jsp?id=0014342515356a&type=product&cmCat=search&returnPage=search-results1.jsp&QueryText=chicken&N=4887&Ntk=Products&Ntx=mode+matchall&Nty=1&Ntt=chicken&noImage=0
http://www.cabelas.com/cabelas/en/templates/links/link.jsp?id=0014342515356a&type=product&cmCat=search&returnPage=search-results1.jsp&QueryText=chicken&N=4887&Ntk=Products&Ntx=mode+matchall&Nty=1&Ntt=chicken&noImage=0