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Old 12-22-2007, 11:02 AM   #1
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Post Beer Can Chicken

Anyone have a great recipe for Beer Can Chicken?

I prefer to put it on a charcoal grill.


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Old 12-22-2007, 12:06 PM   #2
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One thing I love about BCC is that you can use such a huge array of flavorings.
My wife prefers a citrus touch, with half a lemon inside the bird while cooking,
rosemary, garlic, a bay leaf, some onion and a sprig of thyme.

I am contemplating a flavor mix using "oriental" spices... lemongrass, sesame, garlic
ginger and such.... haven't figured it all out yet.

What is your favorite?

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Old 12-22-2007, 01:51 PM   #3
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John, check out this thread. It's a nice discussion of beer can chicken.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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Old 12-22-2007, 01:56 PM   #4
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Not being a huge beer fan, I love Katie's wine method in that thread. We made it several times during the summer, with various herbs and garlic - dee-lish every time
Anyplace where people argue about food is a good place.
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Old 12-25-2007, 08:38 AM   #5
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The key (pun intended) to beer can chicken is to create more openings at the top of the can. The task is easiest with a church KEY opener, but you can use any method.

One other tip when use charcoal is to place a disposible tin roasting pan under the bird to catch the drippings. Do the best possible job of evenly spliting coals on each side of the drip pan and put the bird directly in the center. I goofed up a few and had one side of the breast hit 185f as the other side got to 160.
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Old 12-27-2007, 04:17 AM   #6
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The recipe I use is in this thread.
I make it in the oven these days, it's too cold for me to play with the grill!!!

Not that there's anything wrong with that.....
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