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Old 11-02-2004, 11:19 PM   #11
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I would like to "exorcise" the "haunting" for you a bit, if I can...

"BeerButt" is a sort of "happy allusion" to the method, that started more than ten years ago of using beer as an agent in the steaking of chicken (any suggestion of "steamed" chicken" would be much worse marketting of the method, n'est pas?)

Most of us that do this sort of thing use "steel" cans (well, at least, they are magnetic!) like Campbell's soup cans....

I really doubt on the "transfer" of "heavy metals" such as iron or aluminum to the carcass of a chicken or turkey, in such a short period of time, and, if there were such a concern, "doubtless" doctors or scientists would have been warning us off in the past ten years that I've known of this method being popularly used...

I DO sort of have to agree on the "paint" issue, as well as the "fear" of "whatever all else is smeared on the beer can" thinking, which is why I personally, never do this with a beer can...

Alzheimers is always a big fear in our family, as we lost my FIL to that second-only-to ALS dread disease, but evidence is coming out that its not just aluminum (let alone. did any of us check out our "starting" "pot" set, 30 years ago or more?)

If "chicken" ever got to 900 degrees, trust me, you will be evacuating the house, rather than eating it, in fact long before that point....and if you take a good run at it, you CAN boil water in a paper bag over an open flame, using just about th physics you describe (and never exposing paper to an ignition tempy, unless there's water on the opposite side!)

You have some VERY GOOD THOUGHTS here, that some of us (meaning ME!) neglect to pass on, in our methods and recipes, but we (including ME ) do not wnt to threaten people like you (or anyone else!) with our recipes, let alone ourselves, and "we" do in fact eat this stuff...



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Old 11-03-2004, 10:21 AM   #12
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This sounds so neat I'm almost persuaded to buy a can of beer.

However, as someone who seldom drinks beer, here's a silly question - is the can supposed just to have two little openings (like you punch in with a can opener) or are you supposed to take the entire top off?

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Old 11-07-2004, 10:50 PM   #13
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Like with that ancient tool the "can opener", I guess...or, following the follow up guidelines, using alternate fillings, with a steel soup can...

And I've not seen a beercan like that in 30 years, so I must believe you in the inexperience of beer...

Anyways, "beer" references aside, read the "safety stuff" and give this a try, its literally wonderful to the taste and texture!


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Old 08-28-2006, 06:28 AM   #14
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don`t worry about the altzheimers issue, it`s yet to be proven as a link between corelation and causality, the 2 are NOT the same, besides, you`ll get more alu inside you from a cup of tea than you ever will from a beer can!
the Paint issue, I`m uncertain about, I`m not sure I`de trust it personaly, but the iron based cans pre-burned are totaly harmless, as are the cast iron grilles and balti woks etc...
if anything, it`s likely to be beneficial :)
Katherine Snow. xx
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Old 08-28-2006, 07:58 AM   #15
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Cans are no longer painted like they were in the 80s and 90s. I did one of these chickens and the can was fully intact when I removed it from the chicken. I bought a great stand at WalMart to do this chicken with. It is the best and keeps the can from resting directly against the chicken.
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Old 08-31-2006, 12:45 PM   #16
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We have those too. I've never noticed the labeling coming off - it's always still on the can. In addition beer can chicken is cooked (most often) on indirect heat - not directly over the flame. We brined our chickens last weekend in CJ's sweet tea brine and used her cinnamon spice rub. Gawd it was fantastic.

I think the main purpose of the can is to provide a source of steam and flavor. I've used fruit flavored sodas, wine, beer, herbs, juice, and pretty much anything I could shove in the can! Yummmm!

I agree; if there were a problem it would be on the evening new program!
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Old 08-31-2006, 01:08 PM   #17
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Cornish Hens

I have done this with cornish hens as well and it works great. Instead of a beer can, I use something like what a Red Bull comes in, a more slender can and put beer in it.
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Old 08-31-2006, 02:02 PM   #18
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The can is inside the chicken--the temp of the can itself probably wouldn't be much higher than the temp of the chicken--180 or less. The bottom of the can is exposed to the grill, but the liquid inside the can would keep the temp of the bottom of the can at 212 or less--the boiling temp of water.

I think the alzheimer/aluminum link has been debunked pretty thoroughly by real scientists--as opposed to internet "scientists".

I just haven't been the same
since that house fell on my sister.
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Old 09-17-2006, 06:32 AM   #19
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Sorry BangBang, but here in Aussie Land we have a very similar dish called "Drunken Chicken", BUT You put the Chicken over the can of beer, not drink it and fill it with "Apple JUICE", , that is why it is called DRUNKEN CHICKEN, but we do drink beer as we are waiting for it to cook, It has a very nice beer flavour to it. And you dont get drunk eating it, only drinking the beer that you have had before it, it is very nice, and unusual, you should try that some time.
My Regards from Aussie Land
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Old 09-17-2006, 09:36 AM   #20
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We compromise, SpiritWolf...I drink half the beer out of the can, and leave the rest for the chicken.

We get by with a little help from our friends
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