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Beer Can Cooking Myths...

UCFFANUCFFAN Posts: 36


So...I ran across this article (http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html) .... its an interesting read and being an old HVAC guy I understand the principals of thermal dynamics and this author is right on track when it comes to whether beer canning is truly effective. I've done a bunch of chickens and turkeys beer can and have always sworn by the technique. So I followed Meathead's recommendation and experimented with his process... Two 5+ pound organic chickens.... Brined in 1.5 cups sea salt, 1/4 cup garlic power, about an hour & half. (Always brine my turkeys, hardly ever brine my Chics) Extra Large BGE Mixture of 3 chunks Pecan/3 chunks Cherry (GOOOD Poultry Combo) Egg is set with Plate Setter UpSet my DigiQ @ 275Use my Beer Can Sets to mount the chics (No cans)Drip Pans flooded with Blue Moon Rubbed the boogers with olive oil and my quick n easy rub inside and out.  Theory: Moisture evaporating under the chickens versus the old method of trying to get the bear to evaporate inside the little critters gives it some benefit of the beer flavor. Under the traditional method of beer canning I never saw much of the beer evaporate. Under this method I used a full bottle of Blue Moon in the first hour. Once the beer evaporated the chics came up to 165 @ the breast fairly quickly....about 1.5 hours @ 275. I wrap and throw um in the cooler for bout 15-20 mins to rest. Simple Quick n Easy Rub: 3 parts Fresh Hungarian Paprika 2 parts Chili Powder2 parts Montreal Seasoning (Yup!) Like more heat add another.1 part Garlic Powder3-4 roasted garlic cloves in the cavities (If you like) Chics came out perfect. Never told the Queen I change the beer can method.....she raved as usual. Brined - Rubbed - Ready to go.....Finished Products ready to go in the cooler....The Queen loves roasted beets...got some nice organic buggers...olive oil, salt and pepper. Leave in for the whole cook. Come out with a slight crunch with a nice mild smoke.... The Queen's Citrus & Cherrie Salad, beets, chics and a nice Pino Gris Life is Good!

Comments

  • GriffinGriffin Posts: 7,566
    Has also been covered by The Naked Whiz and other sites. Not new info here. That's why most do spatchcock.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • SmokeyPittSmokeyPitt Posts: 9,095
    The chickens and all the grub look wonderful.  As a bonus test- next time try no beer in the drip pan.  Drink the beer, leave the drip pan dry.  You won't miss it ;)


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • UCFFANUCFFAN Posts: 36
    Your a mind reader SmokeyPitt! Doing butts tonight....went right on by the Blue Moon to my Friend Tito, Dirty with three Blue Cheese olives....Life is Good
  • tulocaytulocay Posts: 1,737
    Looks great
    LBGE, Marietta, GA
  • NPHuskerFLNPHuskerFL Posts: 15,588
    @UCFFAN‌ Looks crazy good! :-bd
    But, all this talk of thermal dynamics makes me wonder what value would I shoot for in superheat and would I first determine subcool by taking a temp of the beer? >:)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • paqmanpaqman Posts: 2,549
    There's a lot of new members on the forum recently so that's good info for them. Like Griffin said, that's why I only do spatchcock when cooking full chicken (or double bone in breasts).

    Good write up and good looking pics! Keep it up =D>

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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