Beer can chicken - Kawasaki
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post #1 of 10 Old 10-18-2012, 06:48 PM Thread Starter
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Beer can chicken

Has to be the best way to cook a whole chicken

Stick a half full beer can inside (right side up ofcourse) burners of to the side..if issuing charcoal place the coal on each side.chicken has to be of direct heat.season how you like..i prefer Italian seasoning..I'm abit biased being sicilian...heavily pepper seemed to work really well also or a chicken rib (bit spicey)..let it roost for about 45 min and vwallaaa...good luck getting out off the grill without it falling of the bone

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post #2 of 10 Old 10-18-2012, 06:50 PM Thread Starter
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Pictures aren't working from app I'll upload later

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post #3 of 10 Old 10-18-2012, 07:45 PM
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We call that drunken chicken. You can also do it with sprite, coke etc...

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post #4 of 10 Old 10-18-2012, 07:45 PM
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Mmmm now I'm hungry lol

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post #5 of 10 Old 10-18-2012, 08:22 PM
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only thing better then beer can chicken, is Turkey on the Grill... oh man, can't wait for thanksgiving.

Rub a little salt and pepper into the skin of the bird prior to sitting on the can. I add fresh grown Rosemary, Tyme and Wistchshire sauce to the 1/2 can of beer. And I put it on the grill with a few blocks of osage orange wood (if I lived in the western US it would be called mesquete)

I'm able to light the grill, get the chicken on it and add some charcoal and then tamp it down to about 1/2 the holes on the top open... In this config it will burn for about 2 hours, slowing and lowering temp over that time... At the end of 2 hours it's done and will drop off the bone.

I put an aluminum pie plate down and catch the juice running off the bird. I drop the liver, heart, neck, and other "giblets" into the pan and let it all stew while the bird cooks... when done, pour into a glass measuring cup and let it stand for a bit so the oils and juices seporate... spoon off the oils. Put the juices in a small sauce pan and bring to a low boil, add about 3 tables spoons of flour and 1/2 a cup or so whole milk, or even 50/50 cream if you want really rich gravy... wisk over low heat until it thickens and then remove from the heat.

I'd throw away the chicken and just eat the gravy.

and the smoked beer can chicken makes an stupid good cassarol or pot pie

I'll post the Tom Turkey on a Weber recipe when we get near to Thanksgiving... but it's the bomb too

Remember to wear proper safety gear while grilling

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post #6 of 10 Old 10-18-2012, 08:33 PM Thread Starter
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Ha ha that's fing great

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post #7 of 10 Old 10-18-2012, 09:44 PM
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It's not about the flavor using a can of beer or coke, it's the steaming effect causing the meat to be very tender...We do this all the time.

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post #8 of 10 Old 10-19-2012, 01:20 AM
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If you haven't done so yet, you need to deep fry a turkey! Did it for the first time last thanksgiving. Talk about perfect crispy skin and tender moist meat! My mouth is watering right now just thinking about it. Bought a deep fryer, some peanut oil, and about 1 hour later (for a 14lb turkey) you are ready to eat. I loved it so much, I cooked another one for Christmas! Guess what I am cooking this thanksgiving?!

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post #9 of 10 Old 10-19-2012, 03:00 AM
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Fried turkey is pretty awesome. I just cooked a 17.5lbs pork roast (2 large boston butt roast were frozen together in one package). I slow cooked it at 245F and some at 265F from 10am to 6pm. It was bathed in 2 bottles of home brew, a fair bit of Marker's Mark Whiskey, and a little Drambuie. Seasoned with Onion powder, Garlic powder, Oragano, and Basil. I used a little too much basil but it was still alright. Had the parents over for my birthday dinner. Dad brought the homemade bread for sandwiches, baked beans, and lemonaide pie. I am officially 31.

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post #10 of 10 Old 10-19-2012, 05:38 AM
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I usually drink the beer and then refill the can with a carolina-style BBQ sauce. then i fill one of those poland spring sport top bottles with the same sauce to baste the chicken while its cooking. comes out awesome. i usually make a whole chicken just for me. i dont even bother carving. it's all out neanderthal when that thing is ready.

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