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awsmith4
06-08-2011, 11:45 PM
Sunday at the HERF (http://www.cigarasylum.com/vb/showthread.php?t=45848) I served my latest recipe for beer can chicken and it seemed to go over well so I'll post my process

I took 2 whole chickens (same if you do just 1) and cleaned out the innards then washed the birds off in the sink. I then brined them over night in a pot filled with a mix of 1 cup of ionized sea salt per gallon of water.

The next day I preheated the grill to 350. We (I say we because Matt did most of the labor) then rubbed the birds down with '3 Beer BBQ Rub' (you can use your favorite) and then placed them on the cans. The cans were filled with a mix of beer, rub, and my homemade vinegar based bbq sauce. The cans were put on chicken stands that you can pick up at most any place grilling accessories are sold. Then I placed a quartered onion in the neck of the bird.

The chickens were then set upright on the grill and smoked for a few hours until the breast temp reached close to 170. I maintained the cooking temp at 350-375.

They turned out very good and served them with Matt's Habenero Cole Slaw as well as other various sides. These may have been the best beer can chickens I've made to date.


http://i612.photobucket.com/albums/tt201/thegeneral320/100_2754.jpg

Powers
06-09-2011, 12:23 AM
I can attest that they were indeed delicious :tu

Mattso3000
06-09-2011, 04:27 AM
This is almost identical to how I do this, except I cool it down to 250 for the last hour to keep the wings from getting too crispy. Great way to do chicken.

Coach Deg
06-09-2011, 06:00 AM
When do we eat?????

chachee52
06-09-2011, 06:46 AM
I have been meaning to try this for a while!! seeing this is deffinitely going to get a jump on that. Looks GREAT!

Fordman4ever
06-09-2011, 07:25 AM
That chicken was probably the best chicken I've ever had.

hammondc
06-09-2011, 08:39 AM
Can you tell the difference with / without the beer? I ask because the naked whiz (he is a Big Green Egg enthusiast/professional cook) did an experiment with a bunch of chickens. I think they did, water, beer, dr pepper and coke. No one could tell a difference in taste/texture or moisture.

The main reasoning for this is that even at 350, the beer does not boil and barely steams. Not really sufficient enough to impart a flavor or significant moisture. I still do it with a beer because it is usually an easy way to dispose of natural light or busch that someone left at the house.

NOT knocking your recipe. Just curious what your thoughts are.

Experiment Link iffin you are interested (http://www.nakedwhiz.com/beercanchicken.htm)

hammondc
06-09-2011, 08:41 AM
I am, however, VERY VERY interested in the habanero cole slaw.

Jbailey
06-09-2011, 08:50 AM
Very cool Albert.

I love doing beer can chicken!

awsmith4
06-09-2011, 08:52 AM
I have noticed that the chicken cooks more evenly. Not sure if it really makes it more moist, especially since I brine too. I think water or any liquid in the can would be fine but I do notice that the more spices and sauce in the beer can the more flavor and the onion in the neck helps keep it all in. I use what ever light beer is left around, I have never noticed a difference by putting different beers in the can so I don't waste the good stuff.

Matt-N-Ga
06-09-2011, 02:26 PM
I am, however, VERY VERY interested in the habanero cole slaw.

Simple recipe. I usually make this for large groups, but you can half everything easily for smaller groups.

2 pkgs of pre-cut cabbage/coleslaw mix
1 jar of Naturally Fresh Coleslaw dressing
1/2 a medium red onion sliced thinly
1 poblano pepper diced
3 habenero peppers diced

Mix all ingredients and allow to sit overnight, covered, in the refrigerator.

Remove and allow to warm slightly and enjoy with warning, it can be very hot :banger


For those that like the flavor but want to cut the burn a bit, add some honey to your portion to taste, or some sugar. The sweetness cuts the heat but leaves the pepper flavor. Local honey is usual the best, it's not overly sweet like processed chain store honey is. Enjoy it. We put it on chili-cheese dogs. :dr

themachine
06-09-2011, 03:30 PM
I like to add a little bit of honey to my brine solution it helps to get the skin nice and dark and crispy.

jjirons69
06-09-2011, 04:05 PM
What kind of grill there, Albert?

Also, who are the guys in the picture? (or at least the sides and backs of their heads)

awsmith4
06-10-2011, 08:37 AM
What kind of grill there, Albert?

Also, who are the guys in the picture? (or at least the sides and backs of their heads)

The grill is made by Primo. It is a ceramic cooker much like the Big Green Egg.

http://www.primogrill.com/

Left to right in the picture is Vic81, Matt-N-GA, Me

jjirons69
06-10-2011, 10:13 AM
Nice. Those ceramic grills have been in my crosshairs for some time. Do like the look and value of the Big Steel Keg, though.

Do you use a drip pan when cooking the whole chicken?

awsmith4
06-10-2011, 10:16 AM
Nice. Those ceramic grills have been in my crosshairs for some time. Do like the look and value of the Big Steel Keg, though.

Do you use a drip pan when cooking the whole chicken?

I don't but opinions vary. I really need to experiment with different ways.

nofeardiver
06-10-2011, 10:32 AM
very nice

txsmoke
06-12-2011, 07:20 PM
Nice!