Comments on: Beer can chicken

By: Padma Lakshmi

Padma Lakshmi — Wed, 05 Dec 2007 23:47:59 +0000

Hi there…Thanks for the nice read, keep up the interesting posts about cajun seasoning recipes..what a nice Wednesday .

By: dick laurey

dick laurey — Tue, 09 Oct 2007 18:50:54 +0000

Pink dark meat is “smoke ring”, a natural result from prolonged exposure to smoke. Plug chicken neck with an onion, apple, etc. to trap the steam/spice mix from the beer can. If you buy just the metal ring from the Weber rotisserie accessories (approx. $39.00, order direct from Weber), the ring will give you 8″ of additional height, so that you can also make beer can turkey. After 1 hr. of cooking, baste the fowl using clear apple juice, in a plant mister. This method leaves your originally applied rub intact.

By: John from WI

John from WI — Wed, 12 Apr 2006 20:30:43 +0000

I found the beer can to be a little tippy so I purchased a ceramic beer butt container with a wide base. Now you don’t have to worry about the three point stance and the chicken won’t tip. Secondly, try using 1/4 – 1/2 of a beer and filling the can or what ever container you use with your favorite bbq sauce. When the bird is done the sauce that’s in the container can be used to pour over a side of rice or dipping the chicken.

By: caferay

caferay — Tue, 07 Feb 2006 23:46:44 +0000

Here’s the rest of my question (see, above).

When I bbq smoke half chickens, the dark meat stays pink. It is done, opaque, comes off the bone, juice is clear, tastes cooked and is done. But often my guests question whether the dark meat is done simply because it is pink, particularly near the bone.

I cook this chicken in an oil drum with the lid down and give it total of 60-70 minutes. It comes out dark golden brown/slightly reddish. It tastes great. It is quite moist. I start the chicken skin down then after about 30 minutes I turn it over and spritz it with a basting liquid (my rub dissolved in apple juice).

Anyone have this result – done dark meat looking pink (it looks like ham)? Seems like folks want tha dark meat to look gray.

Thanks

By: caferay

caferay — Tue, 07 Feb 2006 23:36:44 +0000

I first heard the legend of beer can chicken when chicken was 39 cents a pound – regular price. The above illustrated recipe is inviting. Maybe I’ll finally give beer can chicken a try now that the days are getting longer and warmer.

Since I cannot figure out how to find a bbq chicken “chat room”, I’ll just post my question here, if you don’t mind.

When I bbq
I smoke overnight rubbed chicken halves in my oil drum, with a modest pile of mesquite over in the left end of the drum adjacent to the air intake vent. I lean a piece of “flavor wood” (plum or oak) on the edge of the mesquite. The flavor wood smokes and fills the drum with flavor. I start the chicken halves skin down flat on the grate but not over the mesquite. I close the lid and come back in 30 minutes

By: john

john — Fri, 18 Nov 2005 12:16:16 +0000

expand your horizons! the flavoring from the beer is noticable if you use a strong enough brew. shinerbock, or other brews with strong flavor work really well, but so far i’ve found the most interesting flavors to come from wine coolers poured into the beer can: margarita, green apple, etc… doctor the margarita cooler with some extra lime and you add tons of flavor (plus you can use the limes to plug the chicken)

By: Pittsburgh D

Pittsburgh D — Sun, 30 Oct 2005 18:53:52 +0000

The can and its ink never get hot enough to melt. This is not like throwing a can in the fire but bringing a can up hot enough to simmer. Cajun seasoning added to the rub is the best! Go Steelers!

By: Big George

Big George — Thu, 20 Oct 2005 01:57:18 +0000

BBQHubby — the ink definitely does NOT come off, nor does the can flake. Us beer cognescenti (like my brother-in-law :^) know that those damn cans are made to take a helluva beating and still be able to tell the consumer what brand they’re swilling. Believe me: you can use any beer (or beer can) in this recipe with confidence!

By: bbqhubby

bbqhubby — Mon, 12 Sep 2005 06:46:01 +0000

Im curious if the ink of the can or the can itself will affect the taste of the chicken doesnt the ink of a can flake off after intense heat???

By: jillian

jillian — Sat, 03 Sep 2005 04:18:29 +0000

I challenge other food bloggers to give aidto those who worked in the food industry and made New Orleans so flavorful:

New Orleans Hospitality Workers Disaster Relief Fund A fund has been established to benefit employees of the hospitality industry of the Greater New Orleans area who have experienced hardships because of the devastation caused by Hurricane Katrina. Contributions may be sent to:

New Orleans Hospitality Workers Disaster Relief Fund
Greater Houston Community Foundation
4550 Post Oak Place, Suite 100
Houston, TX 77027
Call 713-333-2200 for additional information

http://www.commanderspalace.com/new_orleans/index.php