Steven Raichlen - Beer Can Chicken Revisited

rekameohs

A recent post with his latest thoughts
https://barbecuebible.com/2019/07/26/beer-can-chicken-revisited

OhioEgger

From the article:
" One thing I can say for certain: the more beer you drink, the more pronounced differences seem to become. "

I think that sums it up pretty well.

jtcBoynton

Interesting how beer can chicken is being redefined.  An open vertical roasting rack is not a beer can yet he now pushes an open vertical roaster as a beer can roaster.

womaus

From the article:

"Yet hundreds of millions of people do it around Planet Barbecue each day without injury."

That's a lot of dead chickens at Planet Barbecue. Unless they're sharing one chicken?

lousubcap

The invertabird is the winner for cooking chix on a can.  Give it a look as it is basically an upside down beer-can chix approach.  Gets the legs and thighs further up in the dome area to take advantage of the higher heat.

Courtesy of @Little Steven .  May he continue to rest in peace. 

Griffin

Seems like an article to sell his beer can chicken roaster stand and his beer can chicken cookbook. 

I'll stick to spatchcock thank you very much.

texaswig

Beer can chicken is all show and no go. 

Carolina Q

Wonder who took the photo in that article.

SonVolt

Griffin said:

I'll stick to spatchcock thank you very much.

I don't think it's one technique vs the other... they both have their own pros/cons.  "Beer can roasting stands" are great when you want to set them inside a cast iron skillet over direct heat to catch the drippings to roast potatoes in or baste the bird in the fat (or both) while it cooks etc. I also tend to get better skin browning from using stands because of how it positions the bird in relation to the heat. I use both techniques.  

Griffin

SonVolt said:

Griffin said:

I'll stick to spatchcock thank you very much.

I don't think it's one technique vs the other... they both have their own pros/cons.  "Beer can roasting stands" are great when you want to set them inside a cast iron skillet over direct heat to catch the drippings to roast potatoes in or baste the bird in the fat (or both) while it cooks etc. I also tend to get better skin browning from using stands because of how it positions the bird in relation to the heat. I use both techniques.  

If you have multiple levels (like an AR) you can put your cast iron skillet under your spatchcock bird.

I never seemed to get better or worse browning using either method, but then again I haven't done beer can in years so my memory could be off.

People always used to say that the liquid in the can helped with flavoring the chicken as it evaporated until it was proven that the liquid never gets hot enough to evaporate.

The only benefit I've ever seen from beer can chicken is you can fit more chickens on the grill with that method.

But to each his own...

SonVolt

Griffin said:

SonVolt said:

Griffin said:

I'll stick to spatchcock thank you very much.

I don't think it's one technique vs the other... they both have their own pros/cons.  "Beer can roasting stands" are great when you want to set them inside a cast iron skillet over direct heat to catch the drippings to roast potatoes in or baste the bird in the fat (or both) while it cooks etc. I also tend to get better skin browning from using stands because of how it positions the bird in relation to the heat. I use both techniques.  

If you have multiple levels (like an AR) you can put your cast iron skillet under your spatchcock bird.

I never seemed to get better or worse browning using either method, but then again I haven't done beer can in years so my memory could be off.

People always used to say that the liquid in the can helped with flavoring the chicken as it evaporated until it was proven that the liquid never gets hot enough to evaporate.

The only benefit I've ever seen from beer can chicken is you can fit more chickens on the grill with that method.

But to each his own...

I don't use any liquid - I think you're right, that part is a gimmick. Fitting more birds is a good point too. 1 spatchcocked chicken takes up a lot of space once it's sprawled out. 

jtcBoynton

I like a whole chicken roasted on an open vertical roaster - just don't call it beer can chicken - which is all show.

OhioEgger

I used to do beer can chicken quite a bit, years ago. But I don't think it can hold a candle to my current preference:

thetrim

He invented the beer can chicken

HeavyG

thetrim said:

He invented the beer can chicken

No he did not, as he says in the article.

Mattman3969

SonVolt said:

Griffin said:

I'll stick to spatchcock thank you very much.

I don't think it's one technique vs the other... they both have their own pros/cons.  "Beer can roasting stands" are great when you want to set them inside a cast iron skillet over direct heat to catch the drippings to roast potatoes in or baste the bird in the fat (or both) while it cooks etc. I also tend to get better skin browning from using stands because of how it positions the bird in relation to the heat. I use both techniques.  

Turn the bird upside down and be amazed. Only way I will do a chicken on a stand.  

GregW

Few people can bring about thoughts of disdain and ire like the mere mention of Steven Raichlen's name.

bgebrent

Beer can is an exercise in mediocrity. No added flavor and rubbery skin. 

thetrim

HeavyG said:

thetrim said:

He invented the beer can chicken

No he did not, as he says in the article.

My mistake.  Believe it or not, I didn't read the article before my comment.  he is not well known for any existence of humility and holds a special place of disdain esp here (see @GregW) above. 

But, he did introduce it to America.  Haha.  Loved that comment.