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About This Page: This is a discussion on Food and Beer Reviews within the LetsGoKings.com forums, at Los Angeles Kings Hockey Fan Forum. Ive made this a couple of times now and came to the conclusion that the beer in beer can chicken doesn't actually ever get hot enough to steam. Seriously. I
Ive made this a couple of times now and came to the conclusion that the beer in beer can chicken doesn't actually ever get hot enough to steam. Seriously. I sliced a couple of cloves of garlic in 1/2 and put it into the beer and when the chicken was done not only was there roughly the same amount of beer in the can but the garlic retained its color-usually if the beer was hot enough to steam the garlic would have lost some of its color and taken on an opaque type look. Now keep in mind I use an indirect heating source so maybe if I switched to direct heat it could possible work.
So my theory is-its not the liquid in the can but simply keeping the chicken upright that gives the meat that tenderness.
On that same note though I did use a drip pan to collect the drippings and then used those same drippings to make a delicious creme gravy. You can do it as well by simply straining the dripping in a cheese cloth and then using a turkey baster to separate stock from grease. In this case I actually put some chopped garlic into catch pan as well as some sliced mushrooms to make what amounted to a chicken mushroom gravy.
Also props to Blotto....the BBQed French Onion Soup recipe was wonderful. Very easy to cook and the amount of liquid that you get from one onion is amazing and he is also right that you want to use a standard brown or yellow onion as its surprisingly sweet.
__________________ "The ultimate result of shielding men from the effects of folly is to fill the world with fools."
I was also at a middle eastern market and by two goat legs filets-Had no clue how to prepare it so prepped just like I do beef and it wasnt 1/2 bad. Tasted much more like beef then say Lamb(which I thought it would taste like.)
__________________ "The ultimate result of shielding men from the effects of folly is to fill the world with fools."
Last edited by Hipcheck; August 27th, 2007 at 09:53 AM.
Whenever I make beer can chicken, the beer can becomes very hot. When done cooking, the can usually is only a 1/4 full and its a mix of beer & chicken juices. I've got a smoking grill and it really holds the heat in, so it may depend on what you're cooking the chicken in.
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I have done this twice. the chicken does come out tender but you can just buy a pre cooked one from Vons or Costco with the same tender results and not have to use 1 hour and 15 minutes to 2 hours of propane or waste all that timme watching it.
Up side, you can drink several beers while waiting for it to cook.
Not worth the time IMHO. Just my
__________________ Some people are like slinkeys, they serve no purpose but bring a smile to your face when you push them down the stairs.
I have done this twice. the chicken does come out tender but you can just buy a pre cooked one from Vons or Costco with the same tender results and not have to use 1 hour and 15 minutes to 2 hours of propane or waste all that timme watching it.
Up side, you can drink several beers while waiting for it to cook.
Not worth the time IMHO. Just my
Im almost prone to agree with you...only difference is collecting the juices to make a gravy but that may not be enough to warrent the time/cost difference.
__________________ "The ultimate result of shielding men from the effects of folly is to fill the world with fools."
I remember when I made the beer can chicken it was the so juicy and tender! Maybe it is just the standing it on end that does it. Have to try the empty beercan chicken.
I remember when I made the beer can chicken it was the so juicy and tender! Maybe it is just the standing it on end that does it. Have to try the empty beercan chicken.
Please do and post the results.
__________________ "The ultimate result of shielding men from the effects of folly is to fill the world with fools."
I LOVE beercan chicken, and for me anyway it's not about the convenience. It's more about the fun of slow roasting outdoors and the incredible results. I did do it once with a glass jar (heatproof of course) not with the intention of research but more of necessity (only had bottled beer in the house). It did indeed look as though there was action in there during the process. And when finished the jar was more full then when I'd began--but the bird was brined so there was juices (and fat) dripping aplenty. But a word of advice if you wanna try the glass jar: it will be one hot and one slippery mutha even with an oven mitt so be careful not to drop it-- like I did.
Beer Can Chicken Theory & Review 
OTTo VoN BLoTTo
