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Old 01-07-2011, 01:54 AM   #11
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Does all of the beer ever steam out of the can?
indirect/steady heat keeps it from boiling out, the rest evaporates into the meat, this is a million times better if you smoke it....low n slow!
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Old 01-07-2011, 07:25 AM   #12
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It never boils due to indirect heat, but most of (almost all) of the beer evaporates out??
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Old 01-07-2011, 08:54 AM   #13
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I can only speak for indirect heat on a grill running at 350, but my liquid container feels as full after the cook as it did before. I have no idea why, because you would certainly think it would evaporate down.
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Old 01-07-2011, 12:03 PM   #14
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This is my all time favorite way to cook a whole chicken, although I do mine in the oven at 425 degrees. I plug up the hole where the neck was with half a lemon, cut side down, and secured by pulling the skin over the lemon and securing with toothpicks. Sometimes I use wine in a empty Coke can, and always several smashed garlic cloves inside. To me, this is the perfect roast chicken.
Beautiful pictures, and thanks for the topic!
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Old 01-07-2011, 12:30 PM   #15
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This is my all time favorite way to cook a whole chicken, although I do mine in the oven at 425 degrees. I plug up the hole where the neck was with half a lemon, cut side down, and secured by pulling the skin over the lemon and securing with toothpicks. Sometimes I use wine in a empty Coke can, and always several smashed garlic cloves inside. To me, this is the perfect roast chicken.
Beautiful pictures, and thanks for the topic!
thank you and good suggestion, ill try something like that in the future!
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Old 01-07-2011, 12:37 PM   #16
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I can only speak for indirect heat on a grill running at 350, but my liquid container feels as full after the cook as it did before. I have no idea why, because you would certainly think it would evaporate down.
cold beer is the best beer, but for this you should leave it out for a bit so its not so cold, kinda the same principle with meat, room temp is the starting point

this might bare no truth but maybe try just a aluminum can with fluids of your choice instead of a container, seems like the container would take more to warm, but i really dont know just thinking of anything that could help and its easier to start with whats simple
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Old 01-07-2011, 02:35 PM   #17
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Simple is good!!! So is not wasting your time and resources on Manufacturing hype, misinformation,and out right disinformation...It's only redeeming quality is it allows one to cook more chickens at a time on any given cooking appliance... For that reason only, and for just a few dollars, I guess it's not a bad trade off.....

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Old 01-07-2011, 02:40 PM   #18
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Originally Posted by naturalmovements View Post
cold beer is the best beer, but for this you should leave it out for a bit so its not so cold, kinda the same principle with meat, room temp is the starting point

this might bare no truth but maybe try just a aluminum can with fluids of your choice instead of a container, seems like the container would take more to warm, but i really dont know just thinking of anything that could help and its easier to start with whats simple
Cold beer is definitely the best beer. That's why my beer never sees the inside of a chicken cavity I prefer wine or a white pop like 7UP in the container. Sometimes with rosemary if I'm in the mood.

I use the liquid holding container that came with the rack I mentioned earlier. A can won't fit in the holder, but everything seems to come just fine using it as is.
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Old 01-07-2011, 03:23 PM   #19
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Quote:
Originally Posted by Uncle Bob View Post
Simple is good!!! So is not wasting your time and resources on Manufacturing hype, misinformation,and out right disinformation...It's only redeeming quality is it allows one to cook more chickens at a time on any given cooking appliance... For that reason only, and for just a few dollars, I guess it's not a bad trade off.....

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There is one further experiment I would like to see. A beer can full of water vs an empty chicken, both roasted vertically. I wonder if the container does something to the internal temperature of the chicken. But, I'm not curious enough to try it myself
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Old 01-07-2011, 04:16 PM   #20
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Simple is good!!! So is not wasting your time and resources on Manufacturing hype, misinformation,and out right disinformation...It's only redeeming quality is it allows one to cook more chickens at a time on any given cooking appliance... For that reason only, and for just a few dollars, I guess it's not a bad trade off.....
simple is good and this is still simple, salt n pepper with butter and water works too.....

I really enjoy the way this chicken comes out, juicy, flavorful and most of all satisfying....maybe one day you will be passing through Texas and some big country boy will enlighten your taste buds
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beer, chicken, recipe

Beer in the rear chicken [URL="http://img827.imageshack.us/i/beerbuttchicken.jpg/"][IMG]http://img827.imageshack.us/img827/9435/beerbuttchicken.jpg[/IMG][/URL] [URL=http://img717.imageshack.us/i/19400342.jpg/][IMG]http://img717.imageshack.us/img717/1700/19400342.jpg[/IMG][/URL] [FONT=Book Antiqua][SIZE=3]combat load:[/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3]12oz beer (anything but whimpy will work)[/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3]fresh rosemary[/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3]extra virgin olive oil[/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3]paprika[/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3]cummin[/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3]salt(kosher) & pepper <-----the greatest spices of all time[/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3]butter spray[/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3]grill----oak hardwood lump coals[/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3]4-5lb bird, i cooked it for 2 hours ranging from 350 to 400 degrees on the far side of grill, when the internal temp reached 180 i rang the dinner bell![/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3]you can buy a beer can chicken holder or you can stand it up without it, just make sure its upright and dont forget to take a swig off the beer first(chefs secret!)[/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3]i like this concept, the beer-steam logic makes sense, rosemary and chicken are always amazing, paprika and cummin compliment, salt n pepper are the greatest spices of all time, ill give it a mist of butter for than golden crisp exterior, before anything i dry the chicken and then brush a tiny amount of olive oil, put some rosemary in the beer and on the chicken (you can also add butter, onions, garlic, etc to the beer), its just something to really play around with and shape it around your specific taste, this was no specific recipe, im still a white belt at cooking and just used what was in my kitchen, im always open to ideas or suggestions...[/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3]my main point of this is to bring up the idea, maybe youve forgotten about it, maybe youve never heard of it, maybe you have ideas for it, i love food and love what food does for the mind and body..if you try this, i hope ive served you well! thank you[/SIZE][/FONT] 3 stars 1 reviews
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