Poultry Pal - aka Beer Can Chicken

The down side is,you're not forced to drink half the beer.

I use an all S/S Cameron Chicken broaster. Wide based so it doesnt fall over. Stainless steel for sanitary reasons. It has to be better than using a painted aluminum beer can.

lol, Tom, I dont need to be broasting chicken on the grille to drink a beer.

Plus, you can put any type on liquid solution you want in it. "beer" but chicken isnt limited to beer after all!

I have the s s "chicken sitter" $3.99 at Walmart, but this thing looks interesting. Just wondering if anyone has one, and if it's any good.

When you broast chickens, do you use smoke or just do it as a slow cook with your liquid of choice?

I have 3 can/chicken holders from w/mart. Been usin about 6 mos. I use 1/2 can of beer w/1 T chicken rub in can. you need to add a few more holes in top of can. I use some Cherry or apple for the smoke. Really great chicken!! If you cook for a group, you need extra. They go fast.

RT64

does it use actual beer cans or just has a cylinder to hold liquid? I have seen paint entioned several times when talking about real beer cans.

I just use beer/coke cans. I have seen some advertised w/built in liquid recepticle, but don't remember where.

rt64

i just use the cans myself although i would like to get one of the stainless steel ones that buster advertises in the nat'l bbq news.
nice thing about the cans tho is you can do beer can turkey if you use a 10 pounder and the "oil can" foster.
course ya gotta drink 1/2 the beer 1st.
jack

Been having fun with drunk chickens for some time now.
There are four can holders out also.
Don't forget...you can use Coke,Dr. Pepper,Root Beer,7-UP or any liquid that might suit you.

Stupid question, since so many do this beer chicken it is probably a stupid question. What about the plastic liner in the can does it off gas and cause any issues. Or is everyone waiting ten years down the line to see if anyone�s lips start falling off?

But can you cook them with rub and no wood chunks and cook with the liquid?

kathye,
when i do them i use my rub on the chicken and for wood i am partial to a 50/50 mix of cherry and pecan wood for smoke
jack

I will try that when I get these small cherry and pecan branch dried out some more.Just use like the CS chicken rub huh?How about DrP for the liquid?I don't think dr P is good for anything else.Especially drinking. On the other hand, there are cherry lagers or beers I think.I am going to try Woodchuck hard cider when I cook over the can too.They have amber and Granny smith and another.

Kathy,

GeiserQ's web site (at the bottom of his reply)has SS chicken holders for 19.95. no can needed.

rt64

Thanks!

Okay I tried it twice. I honestly don't know if I am doing something wrong. I was looking for a flavor of some sort. All I tasted was wood (a good thing of course)

First one can as is
Second one completely open top

I have told my wife about Dr. Pepper chicken she grimaced; it has been her favorite soda for the last 14 years.

The first two beer birds, she was away as I experimented.

I don�t want baby chicken on my face, what might I be missing or assuming incorrectly?


2oz hickory, shelf bought chicken rub & 1/4 slice yellow onion in the neck end opening 1/2 half beer in can other half in my opu 225f setting. Finished off for 10 minutes in 350f oven to crisp skin, still on beer can stand.

Sounds ok to me.

You can always use some Hawaii/oriental marinades.

The beer should give moisture and merely subtle flavor.

Try fresh ginger,garlic,5 spice,etc in your beer.

Cans of fruit juice,also work.

Okay Tom Thanks I will try a little spice in the fluid. Moisture! duh I do like five spice chicken wings hummmmm.

Weber.com
Check out the Weber Beer Can chicken add on.

I have one am really pleased with it.
It is a diecast aluminum w/teflon lining..I think I paid 30 bucks for it, but it is worth it.

If you go to there web site they also have a video on how to set this up.

I have done quite a few and found that there instructions are right to the tee..

Dave

Mango,

You're not alone. Some people don't find they get much flavor with Beer Can Chicken.

Just some thoughts, I haven't really commented on this before, but since you didn't have success, thought it was time to comment.

I've done a fair bit of Beer Can chicken and find it adds almost NO flavor, unless you really jack up the liquid and the seasoning.

I'm of the opinion that's it's a Cool Thing to do and talk about, but it doesn't help me. I'd rather brine and control my taste that way.

Now, throw one on the smoker and it's an instant urban legend and really fun to talk about.

Others than adding some moisture, most beers won't add any flavor. Just like throwing citrus inside the chicken to add "flavor" I certainly don't taste it when I eat the chicken.

The problem is getting enough "oomph" into the sauce you're doing. Beer and a little seasoning won't have much effect.

Try a darker beer and doubling the seasoning.

Problem is, and call me cynic, but with the can surrounded by chicken and if you're cooking the chicken at 225, say even 250, what's the temp of the liquid?

It's not boiling, it's below boiling, so it won't STEAM. It will however add moisture and that moisture will try to evaporate somewhere. Hopefully taking the flavors with it.

Opinions expressed here are by an EXTREMELY tired moderator, after cooking 1700 lbs of meat for the Evacuees this weekend.

Smokin'

Good Gravy.I can't even imagine 1700 pounds of meat.
Maybe adding some seasoning under the skin of the chicken.I see what you mean about the liquid at the low temp.I am glad the beercan gadget I got at Target was 50 per cent off in case I don't have success.
Right now I have a 13 lb packer brisket in the smokette.Put it on at 11 pm last night at 200,turned it up to 225 this morning.It's at 164.I rubbed it with Head Country after marinating it in brisket sauce all night.I forgot I bought Montreal seasoning!!!Darn!..I was going to try that on the beef.Do men have the same problem with forgetfulness when they get in their 50's???

Yes! my thoughts were the same about the can tucked inside the birds tush it is insulated and at best gets to 160+ never 210F

Maybe that is why the Weber one would be different/better with the large base it is a heat sink that would/could cause the liquid to boil and toil and get the bird drunk.

The base I purchased at Wally World Is the simple base.

As for the BBQ That had to be as wonderful a thing anyone could do.
Like giving someone in the desert a sip then a drink of water to quench his or her thirst.

You all gave them a familiar taste to give their life a bit of normality something fun for their tongues and their souls. God seen your work and smiled.

I can relate to Mango's words. I've used these accessories a few times.. and NOTHING has ever boiled off. I usually end up with more liquid in the can than before I started.. so, not sure if any of the seasoning put in the can does anything of value.

Also, regarding the beer cans, as well as the soda cans.. I don't believe they have any paint on them as has been discussed. I think the designs are anodized into the cans. I may be wrong about this.. but, I think it's all but impossible to apply paint that thin and have it show up. I've used Miller beer, or any cheap beer for this process. I've had the same cans in place for about a year now.. and none of the "paint" has dissolved off..

I have used this process in my big Weber grill with a bit better success regarding the contents of the can..

One thing nice about using the cans is that the birds are held upright and the fat drips completely away.. rather than collecting with all the other scuzzy stuff in the cavity as happens when the birds are cooked horizontally.

I don't bother with beer-can chicken in the Smokette. It maintains a lot of humidity anyways, why add more? (On the other hand, if you're using some type of conventional charcoal or wood smoker, and smoking at a higher temperature like 350 degrees, it may be worthy.)

Gotta agree with Smokin' on this one. Much better to infuse flavor with brines and rubs then to think the beer is gonna do some magic.

Don't waste your beer. Drink it.

1700 Lbs! Wow, you may be tired, but I bet you also have a great feeling of pride to be able to help that many people out. Great job Smokin!

Well I just did my third bird

I brined this one,

This time I used Jack Daniels in the can in fact this is the first time I bought JD since I was 24 I am 49

Same as my other birds no real noticeable taste

Not until I poured the can down the drain did I smell the fragrant aroma that I was shooting for.

What do you folks think?

Maybe the extreme (constant) heat on a grill makes it work?

Since heat in smokers usually fluctuate I am guessing the liquid never gets an opportunity to get and keep a full head of steam. If anything I seem to think there is more liquid in the can at the end of the cook then when I started.

My next brine will have the JD as an additive

sounds like a good idea to use Jack in the marinade or brine. I'd bet you are right on with your guess that the temperature isn't high enough to get steam up the cavity.And for sure I would drink the Jack and then wouldn't care as much if the chicken tasted like JD. Pineapple juice and JD brine sounds better.

I have a couple of the Stainless double can models from cabela's, I found that using the pounder size cans works better than regular size cans. I will usually throw in a couple of cloves garlic and maybe some red and green pepper in side the beer can.

I have never tried them in the smoker but usually on the grill.

Not a lot of infused flavor, but nice crispy skin the whole way around.

I found a nice chicken rub at one of the little country stores I go to occasionally, no name on it, as it is bulk packed. Not spicy but good flavor.