"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > Cooking on the Grill
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-24-2008, 03:12 PM   #1
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Can gravy be made from beer can chicken?

I grill my beer can chickens on a pie tin. This pie tin always has a fair amount of liquid in it when I'm through. Can this liquid be turned into gravy? Has anyone here ever done that?
Something about it just doesn't seem right because the chicken isn't cooking in the liquid, as if you were pan frying or oven roasting it, but rather this is just the juice (fat?) from the bird alone that drips off.

What do you think?
Attached Images
 
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-24-2008, 03:24 PM   #2
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,624
I don't see why not. You have to use fat for gravy anyway. Might as well use what you already have.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 09-24-2008, 03:34 PM   #3
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
That's what I was thinking Charlie. I just never heard of anyone doing it, or saving it for later to make a gravy with.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-24-2008, 03:38 PM   #4
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
When I roast, my bird is not sitting in liquid. It is suspended above, either on a rack or on a bed of veggies. The liquid is the same in roasting as it is in beer can chicken so gravy should work just fine.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-24-2008, 03:46 PM   #5
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I never roasted a chicken. I thought maybe there was other liquid in there that you use to baste the bird with, not straight chicken renderings.

I think I have a taboo feeling about it. I have no problem pan frying a burger, then putting some butter, flour and beef broth in the pan and making gravy, but lets say I cooked a burger on a George Foreman grill (if I had one). It just doesn't seem right to take that fat that runs into that little tray, pour it into a pan and make gravy with it. To me anyway. Like it's "taboo" or something.

I mean, what's the difference, but it seems like it is different.

Maybe I need to do it once and get it over with (lol).
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-24-2008, 03:50 PM   #6
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
The difference is that with pan drippings from a roast or pan frying a burger you have both fat and fond. With the George Foreman grill the fat drips out, but there is no fond. it is just fat.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-24-2008, 03:52 PM   #7
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,638
I'd use it for gravy in NY minute! There is no difference from what ends up in the pie tin or the bottom of the roaster. The difference in the burger skillet vs burger Foreman grill is the little bits of meat that stick to the skillet. You get that good beef flavor from those sticky bits that you don't have from a Foreman grill. I agree I would be more hesitant to use that but there really is no reason why it couldn't be used.
__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 09-24-2008, 03:58 PM   #8
Sous Chef
 
GhettoRacingKid's Avatar
 
Join Date: Jun 2008
Location: Long Island, NY
Posts: 943
when i spit roast my first i put a bread loaf pan under neath it and take the drippings and add it to some chx stock and make a wonderful gravy
__________________
Genius is sparked by other peoples ideas.
GhettoRacingKid is offline   Reply With Quote
Old 09-24-2008, 04:10 PM   #9
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
I do it all the time Pacanis.... I can't make beer can chicken anymore without gravy!
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 09-24-2008, 04:21 PM   #10
Sous Chef
 
GhettoRacingKid's Avatar
 
Join Date: Jun 2008
Location: Long Island, NY
Posts: 943
if you put an herb butter under the skin that adds some ncie flavor to the bird and the pan drippings also.

the fat of the butter and rendered skin i use for the roux to thicken it
__________________
Genius is sparked by other peoples ideas.
GhettoRacingKid is offline   Reply With Quote
Old 09-24-2008, 04:30 PM   #11
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Super! So it has been done!

Thanks. It's obviously something I need to get over (lol). I may not make gravy tonight, but I'm going to save the juice in a tupperware container for later!
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-24-2008, 04:31 PM   #12
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
LOL, I have 3 of them... just in case I ever have a gravy cravin'.
DH wouldn;t let me save 1 more.....
big meanie.
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 09-24-2008, 04:40 PM   #13
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I'm all out of my pork juice containers, Suzi. My father brought me over some sliced pork from a roast last week. I looked at them and thought, what am I going to do with these without any gravy? I put them in the freezer a couple days later, waiting for the day I cooked something I could make gravy with and then I'll use them for an open faced sandwich.
So IMO, you can't have enough of those containers tucked away in your fridge or freezer.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 02-18-2011, 01:53 PM   #14
Senior Cook
 
Join Date: Feb 2011
Location: Michigan
Posts: 264
I toss the excess liquid from my beer chicken. I worry about contamination.
LAJ is offline   Reply With Quote
Old 02-18-2011, 01:54 PM   #15
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
Contamination from what? It's been cooked.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-18-2011, 01:58 PM   #16
Senior Cook
 
Join Date: Feb 2011
Location: Michigan
Posts: 264
If the drippings are dripping into a pan underneath the bird they may not be thoroughly cooked. Chicken blood in a pan. I am leary. But, to each his own.
LAJ is offline   Reply With Quote
Old 02-18-2011, 01:59 PM   #17
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
Why wouldn't they be cooked? The drippings are even closer to the heat source than the bird in the case.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-18-2011, 02:08 PM   #18
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
Contamination? You have to bring gravy to a boiling point, right?
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-18-2011, 02:32 PM   #19
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Boy, this is an oldie.

Yeah, if there isn't contamination from roasting it in the oven, why would there be contamination from "roasting" it on top of a grill with the lid down? It's basically the same method.

That said, I still don't pour the juice from a beer can chicken into a pan and make gravy from it. No idea why not. I don't use the drippings from a smoked Italian chuck roast either. Maybe some day
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 02-18-2011, 02:34 PM   #20
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,442
Quote:
Originally Posted by LAJ View Post
If the drippings are dripping into a pan underneath the bird they may not be thoroughly cooked. Chicken blood in a pan. I am leary. But, to each his own.
If there is blood in the drip pan, the bird isn't done. I believe most folks us an indirect cooking method and an instant read thermometer. If the chicken is done, the drippings are as well. Plus the fact that your thickener won't reach full potential until it boils.

Craig
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 04:59 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.