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Posted: 8/15/2007 11:14:42 AM EDT
Who originated that idea
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Posted: 8/15/2007 11:16:54 AM EDT
[#1]
Don't know who was first. I saw it here in Texas the first time i ever heard of it tho.
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Posted: 8/15/2007 11:18:37 AM EDT
[#2]
No idea, but they taste awesome.
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Posted: 8/15/2007 11:19:24 AM EDT
[#3]
Not sure but a great way to cook a chicken.
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Posted: 8/15/2007 11:20:42 AM EDT
[#4]
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Posted: 8/15/2007 11:21:01 AM EDT
[#5]
my cousin from texas cooked some for me
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Posted: 8/15/2007 11:21:32 AM EDT
[#6]
I still havent tried it, how long does it take to cook, 2-3 hours?
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Posted: 8/15/2007 11:21:38 AM EDT
[#7]
Try different things....
Coke Ginger-ale Orange Crush |
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Posted: 8/15/2007 11:21:56 AM EDT
[#8]
Details! Details. I've never heard of such a thing.
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Posted: 8/15/2007 11:22:23 AM EDT
[#9]
I was disappointed with the beer\chicken idea.
I was hoping to taste Newcastle with every bite and a Newcaslte to wash it down with. |
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Posted: 8/15/2007 11:24:52 AM EDT
[#10]
Filling a can half full with red wine works better IMO than the beer.
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Posted: 8/15/2007 11:42:14 AM EDT
[#11]
+1 on being disappointed, not sure I'll try it again.
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Posted: 8/15/2007 11:46:36 AM EDT
[#12]
orange crush is way better.
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Posted: 8/15/2007 11:47:22 AM EDT
[#13]
 "I was really bored..." |
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Posted: 8/15/2007 11:57:09 AM EDT
[#14]
I have never had it, but I got a stand for it and a recipe book for beer can chicken and 72 other off the wall bbq recipes. I can't wait to try it.
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Posted: 8/15/2007 12:03:02 PM EDT
[#15]
I've been wanting to try it. A friend has the stand and claims it is awesome. I'll find out for myself one of these days.
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Posted: 8/15/2007 12:08:18 PM EDT
[#16]
beer is good but coke is even better
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Posted: 8/15/2007 12:22:30 PM EDT
[#17]
It turns out pretty good with nice crispy skin, yet the breast meat doesn't dry out due to the beer steam. Use the cheapest beer you can find as beer quality doesn't seem to make much of a difference.
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Posted: 8/15/2007 12:24:33 PM EDT
[#18]
Based on your avatar - leave it to the firemen to know how to cook! 
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Posted: 8/15/2007 12:24:50 PM EDT
[#19]
its goooood. u can modify the rub to make the skin more or less crunchy. also, who the hell needs a stnd? a can, a cookie sheet, and the chicken is all you need.
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Posted: 8/15/2007 12:26:05 PM EDT
[#20]
Try rootbeer.........freaken awsome!!!
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Posted: 8/15/2007 12:27:25 PM EDT
[#21]
time to get a whole mess of whole chickens and try all the suggestions out.
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Posted: 8/15/2007 12:32:22 PM EDT
[#22]
Where'd you get my prom picture? |
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Posted: 8/16/2007 3:30:45 AM EDT
[#23]
Morning BTT
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Posted: 8/16/2007 3:35:38 AM EDT
[#24]
I love it! In fact I have been averaging at least one beer butt chicken a week this summer. I don't know why some of y'all are disappointed, it is the best way to make a rotisserie style chicken at home over a nice bed of coals and hickory wood.
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Posted: 8/16/2007 4:43:39 AM EDT
[#25]
Tried it
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Posted: 8/16/2007 4:44:55 AM EDT
[#26]
Page two loves chicken.
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Posted: 8/16/2007 4:48:42 AM EDT
[#27]
Someone needs to post up some righteous dinner pics of beer can chicken.....with guns, staplers, and all the proper ARFCOM fixin's!
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Posted: 8/16/2007 4:51:42 AM EDT
[#28]
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Posted: 8/16/2007 4:54:35 AM EDT
[#29]
I'm talking TODAY!
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Posted: 8/16/2007 4:55:35 AM EDT
[#30]
 Beer butt chicken requires at least 2hrs 45 minutes of a combination of coals burning and chicken cooking.
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Posted: 8/16/2007 4:55:54 AM EDT
[#31]
without a doubt thee most moist chicken I ever ate. I will never cook it any other way.
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Posted: 8/16/2007 5:00:28 AM EDT
[#32]
Call my boss, tell him you are my doctor and I have the black death or viral meningitis or the clap, or something where I can go home on sick leave, and I will be happy to go home and try making beer can chicken. 
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Posted: 8/16/2007 5:03:21 AM EDT
[#33]
My supervisor and I call them "drunken beer chicken" because most of the time when we cook them, we end up getting extremely wasted.
ETA here is a drunk'n e-mail I sent to him a few weekends ago. Subject: So I decided to get drunk tonight. Date: Sun, 22 Jul 2007 00:59:36 +0000 SInce leslie is gone for the wekend I decided to do nothing but grilling and rinking beer all day. ribs were at 4, now i am just waitin on the beer butt chicken. SMelling tasty. Hpe ou haave ing a good weenend. ate |
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Posted: 8/16/2007 5:13:34 AM EDT
[#34]
If you want to try it, google it. No need to buy the stand (I of course, find this out after buying a stand).
I've only tried beer, with an outside rub of seasoned salt, but I'll try the coke or orange crush next. Nice, tender, moist chicken that tastes great! |
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Posted: 8/16/2007 5:27:07 AM EDT
[#35]
Taste good, but I can do with out the extra aluminum in my system.
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Posted: 8/16/2007 5:31:54 AM EDT
[#36]
Yeah, I thought about that. I may go to a Korean or Mexican store and see if I can find some steel soda cans. I'll dump whatever is in them out, dump in the beer or soda or whatever I plan on using for the chicken, and use the steel can. Should last several uses too. |
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Posted: 8/16/2007 5:32:02 AM EDT
[#37]
All of my friends have been making this for a long time. We call it "beer butt chicken" though.
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Posted: 8/16/2007 5:32:34 AM EDT
[#38]
works greak on duck, capon, or turkey as well.
If the bird is too "loose" use a can of fosters, or some other beer in a large can. |
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Posted: 8/16/2007 5:37:24 AM EDT
[#39]
Don't forget to plug the neck opening with a small potato when you cook it. I have done it both ways and it really does help to hold in the moisture. BTW a can of Sprite works really well when you use lemon pepper in the rub.
YUM! |
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Posted: 8/16/2007 5:57:09 AM EDT
[#40]
I do one whole chicken per week. Winn Dixie has whole roaster for $.68/lb about ever six week. I buy 8 or so.
I don't do the beer can chicken anymore. I just bake in the oven or smoker. But the secrete to juicy tasty chicken is brining for three hours. 1. 2 liter bottle of soda of your choice, mix in 1/4 cup kosher salt (not iodized salt). 2. Soak chicken in soda/salt solution in the refrigerator for 3 hours. 3. Remove and wash off surface salt/sugar. 4. Stuff with celery, carrot, lime slices, onion and crushed garlic. Throw in some fresh sage as well. 5. Cook at 425* until thickest part of breast reads 160*. 6. Remove from pan and let rest 15 minutes. |
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Posted: 8/16/2007 6:42:53 AM EDT
[#41]
That sounds tasty! |
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Posted: 8/16/2007 6:55:18 AM EDT
[#42]
I've heard of this, but never tried it. Sounds pretty freakin good.
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Posted: 8/16/2007 7:04:20 AM EDT
[#43]
Beer Butt dinner Pix inbound... about 1900 est. |
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Posted: 8/16/2007 8:00:17 AM EDT
[#44]
Now thats what we're talking about! 
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Posted: 8/16/2007 8:09:19 AM EDT
[#45]
Yankees can't grill wave.  ETA: use some soaked pecan, apple, cherry or pear wood. 
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Posted: 8/16/2007 8:29:00 AM EDT
[#46]
It takes a little planning and prep time, but it is very worth it. You can also rub the chicken with any spice to give it extra flavor. I usually just sprinkle some fresh ground black pepper. Just make sure there is no salt in your rub since you brined the chicken. |
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Posted: 8/16/2007 8:29:17 AM EDT
[#47]
some good rubs
Tony Cacheres Creole seasoning Cavenders Greek seasoning Low and slow is the way to go. For the last time it's not chicken It's YARDBIRD |
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Posted: 8/16/2007 9:30:35 AM EDT
[#48]
Tony's has too much salt for me. I prefer to make all my rubs from scratch. |
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Posted: 8/16/2007 10:03:42 AM EDT
[#49]
My husband and I love it... We use Coors Light, works fine, and the drippings and leftovers make AWESOME homemade chicken noodle soup! The soup tastes more like beer than the chicken, but both are awesome...
~M |
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Posted: 8/16/2007 12:29:30 PM EDT
[#50]
Not to hijack:
New thread Ranger's beer can chicken in new thread, Now with 100% more chicken! |
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