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RE: Beer can chicken - has anyone develped a singe-proof way to
- Thread starter dianem
- Start date
michael-in-phoenix
Well-known member
Here's what I do. Under the best of circumstances you have two people. Then...
...after you make your helper put his beer down, you approach the chicken with one person holding a dinner plate or serving platter. The second brave soul has wadded up paper towels, four or five in each hand, and uses them to pick up the chicken, one wad under each wing, pressed up against it's little ribs. Gently lift the bird (who is understandably irritated, having had a 12 oz. aluminum beer can shoved up it's hiney for the last hour or so), can and all, onto the platter. This should allow the person holding the plate to carry the bird indoors. A large fork can be inserted into the neck cavity and used to steady the whole operation, if necessary.
Once there, one person apologetically lifts the bird up, again using two wads of paper towels, while the other person uses either two more wads of paper towels or a pair of good quality tongs to grasp the can and twist. A good back and forth twist will loosen the can and allow it to be pulled securely downward and out of the indignant bird.
Once the chicken is placed on it's back for carving, try hard not to point the huge, gaping hind end towards anyone you particularily like, or toward any boys, ages 6 to 46, or you're liable to hear some snickering at the least, or some wholly rude, yet metaphorically accurate, comments from them.
Wah lah!
Michael
...after you make your helper put his beer down, you approach the chicken with one person holding a dinner plate or serving platter. The second brave soul has wadded up paper towels, four or five in each hand, and uses them to pick up the chicken, one wad under each wing, pressed up against it's little ribs. Gently lift the bird (who is understandably irritated, having had a 12 oz. aluminum beer can shoved up it's hiney for the last hour or so), can and all, onto the platter. This should allow the person holding the plate to carry the bird indoors. A large fork can be inserted into the neck cavity and used to steady the whole operation, if necessary.
Once there, one person apologetically lifts the bird up, again using two wads of paper towels, while the other person uses either two more wads of paper towels or a pair of good quality tongs to grasp the can and twist. A good back and forth twist will loosen the can and allow it to be pulled securely downward and out of the indignant bird.
Once the chicken is placed on it's back for carving, try hard not to point the huge, gaping hind end towards anyone you particularily like, or toward any boys, ages 6 to 46, or you're liable to hear some snickering at the least, or some wholly rude, yet metaphorically accurate, comments from them.
Wah lah!
Michael
heather_in_sf
Well-known member
I did two last weekend, it was a blast! I used a nice bbq spice rub from ...
Stonewall Kitchen, and put some of the rub inside of the beer can, and oiled the can before popping the chickens on top (thanks to Susan of Kentfield for these suggestions!).
When it was time to take them off the grill, I used a big bbq fork and skewered the chickens from the back, and popped them into a clean roasting pan, then I stabbed the beer can with the fork and pulled it out no problem. some of the beer swirled around the pan but that it didn't have an impact on the birds, I just put the chickens on a large warmed platter to rest and dumped the roasting pan out in the sink.
With the nice mesquite charcoal we used and some soaked apple wood chips in our new fancy weber grill (with a side table - what luxury!), they were smokey and spicey, and moist, such wonderful chicken!
The funniest part was that during the first 30 minutes, the wings on one of the birds had slipped out of their akimbo position, so every time we opened the lid to baste them or peek, one had it's "arms" up around its neck, and the other had it's "hands" on its waist! hilarious!!! wish I had taken a picture though.
Stonewall Kitchen, and put some of the rub inside of the beer can, and oiled the can before popping the chickens on top (thanks to Susan of Kentfield for these suggestions!).
When it was time to take them off the grill, I used a big bbq fork and skewered the chickens from the back, and popped them into a clean roasting pan, then I stabbed the beer can with the fork and pulled it out no problem. some of the beer swirled around the pan but that it didn't have an impact on the birds, I just put the chickens on a large warmed platter to rest and dumped the roasting pan out in the sink.
With the nice mesquite charcoal we used and some soaked apple wood chips in our new fancy weber grill (with a side table - what luxury!), they were smokey and spicey, and moist, such wonderful chicken!
The funniest part was that during the first 30 minutes, the wings on one of the birds had slipped out of their akimbo position, so every time we opened the lid to baste them or peek, one had it's "arms" up around its neck, and the other had it's "hands" on its waist! hilarious!!! wish I had taken a picture though.
heather_in_sf
Well-known member
a chorus line..... LOL nt
sarah-in-charleston
Well-known member
I do 25 at a time on a PDQ cooker....
Talk about a headless chicken gathering. It is a challenge to keep them all upright! But we have fun drinking 1/2 of each beer.......
I bought some cheap heavy weight rubber gloves from the hardware store
Talk about a headless chicken gathering. It is a challenge to keep them all upright! But we have fun drinking 1/2 of each beer.......
I bought some cheap heavy weight rubber gloves from the hardware store
REC: Sahrah's Spectacular grilled salmon
From: Sarah in Charleston
Grilled herbed salmon
We have done this a couple of times. It looks really cool before and after grilling.
fileted salmon
lemon slices
melted butter
fresh herbs just picked from your garden such as;
Rosemary, thyme, basil, dill
Lay three or four pieces of string parallel to each other on the counter. Place your herbs
perpendicular on the string. Lay one side of the salmon on the herbs, skin down. place lemon
slices on the salmon. drizzle melted butter on the lemon. Top with the other filet. Lay more herbs
on the salmon. Tie the strings around both pieces. Drizzle butter on both sides. Let the fish sit for
about 1 hour a room temp. On a very hot fire, grill with the coals around the fish, not under it and
the lid on the grill. We have found that about 20 to 25 minutes is good for a nice size salmon
(each filet about 1 1/2 in thick).
notes:
Oh Sarah in Charleston: i finally tried your Spectacular Grilled salmon (more or less) and it was indeed spectacular.
i (as i am wont to do) made some changes but of convenience, not because i thought it was better. Here goes:
i used rainbow trout cause i got it cheap and VERY fresh. i cut the center slice out of the dressed fish to remove some bones and make some more room for herbs.
i used a grill basket instead of string cause i'm lazy.
i lined the bottom of the grill basket with sorrel leaves, put some lovage on top of that then thyme and oregano sprigs (the choice of herbs was cause that's what's needing pruning in the garden). then came the trout with a bit of olive oil cause i was in an oily mood. then i reversed the herb order and closed the basket. when i grilled it, i put a wreath o' grapevine on the coals (thinking nostalgically that either i needed a Franklin stove or should have listened to Aretha Weber).
MANY (sincere) THANKS for the recipe.
(i wonder if it work as well with squirrel?)
From: Sarah in Charleston
Grilled herbed salmon
We have done this a couple of times. It looks really cool before and after grilling.
fileted salmon
lemon slices
melted butter
fresh herbs just picked from your garden such as;
Rosemary, thyme, basil, dill
Lay three or four pieces of string parallel to each other on the counter. Place your herbs
perpendicular on the string. Lay one side of the salmon on the herbs, skin down. place lemon
slices on the salmon. drizzle melted butter on the lemon. Top with the other filet. Lay more herbs
on the salmon. Tie the strings around both pieces. Drizzle butter on both sides. Let the fish sit for
about 1 hour a room temp. On a very hot fire, grill with the coals around the fish, not under it and
the lid on the grill. We have found that about 20 to 25 minutes is good for a nice size salmon
(each filet about 1 1/2 in thick).
notes:
Oh Sarah in Charleston: i finally tried your Spectacular Grilled salmon (more or less) and it was indeed spectacular.
i (as i am wont to do) made some changes but of convenience, not because i thought it was better. Here goes:
i used rainbow trout cause i got it cheap and VERY fresh. i cut the center slice out of the dressed fish to remove some bones and make some more room for herbs.
i used a grill basket instead of string cause i'm lazy.
i lined the bottom of the grill basket with sorrel leaves, put some lovage on top of that then thyme and oregano sprigs (the choice of herbs was cause that's what's needing pruning in the garden). then came the trout with a bit of olive oil cause i was in an oily mood. then i reversed the herb order and closed the basket. when i grilled it, i put a wreath o' grapevine on the coals (thinking nostalgically that either i needed a Franklin stove or should have listened to Aretha Weber).
MANY (sincere) THANKS for the recipe.
(i wonder if it work as well with squirrel?)
sarah-in-charleston
Well-known member
Just bald some peanuts yesterday!!