Comments on: Beer Can Chicken

By: Toxic Avenger

Toxic Avenger — Tue, 24 Jun 2008 21:35:05 +0000

I’ve been experimenting with whole chickens on the two-burner gas grill, but have yet to do a beer-can. I’ve found grilling the skin for 15 minutes and finishing in a gas oven at 325F results in a juicy bird with very crispy skin. Finishing on the grill at 350F results in not-very-crispy skin, but the juiciest birds I’ve ever made. But I never cook poultry without brining it using kosher salt, enhancing the juiciness.

I will argue the choice of beers, though. A well-hopped beer is a better choice. Think something that is $10 per six pack and only available in bottles. A real pilsner (lots of Saaz hops) would be great for a spice-floral flavor mixed with herbs de provence. Sierra Nevada Pale Ale or Celebration Ale (when available) would be great with some grapefruit, lemon or lime.

Hey, bachelors cook and bachelorettes eat take out. You want to impress?

By: obx life

obx life — Sat, 07 Jun 2008 02:10:38 +0000

Yummy!

By: mark

mark — Thu, 05 Jun 2008 02:12:27 +0000

Thanks for the comments. @Edmund, I agree its mostly the steaming effect keeping the inside of the bird moist at play here, and beer isn't the key ingredient. I did some Googling on this subject just now, there are several recipes that just take the beer for granted but here are some interesting links: This 'Cooking for Engineers' article shows a taste test between beer-cooked chicken and regular water steamed chicken. The atuhor reports no difference between the two I remember seeing an article awhile ago that suggested the yeast in beer was an active ingredient in the chicken cooking. This article from About.com says that "the yeast and malt found in beer reacts with the chicken, particularly the skin, making it thin and crispy while the meat remains juicy."

By: Zachary

Zachary — Thu, 05 Jun 2008 01:48:57 +0000

Good stuff, Mark. I still need to get around to trying this. I have eaten it a few times and its definitely tasty. There’s also something inherently masculine about cooking chicken over a fire with a beer can.

By: Edmund

Edmund — Wed, 04 Jun 2008 00:59:49 +0000

I hate to burst your bubble, but it’s just the moisture. I’ve grilled chicken with beer, ginger ale, orange juice, and several other beverage and they all work well. Each imparts a unique flavor to the meat as well which can make some really good tasting chicken.

The same technique works in the oven, but there will definitely be a cleanup (even if you put the chicken in a Pyrex dish to catch the drippings–as I have done) due to spattering.

By: Raleigh Lawn Service

Raleigh Lawn Service — Tue, 03 Jun 2008 23:48:44 +0000

I’ve personally seen Mark make beer can chicken and it’s goood stuff.