Smoked Beer Can Chicken

[cheech]

Apple juice sounds like a great idea!

 

[ggnutsc]

If I get theis done like I hope.... I'll let you know the results when I get back to work on Monday

Greg

 

[burksmoke]

Hey Folks,

The chicks look great! Any tips on getting the skin texture just right? I've noticed sometimes mine (i mean the chicken's) skin is not as crispy as I like it.

Burk

 

[bearswoodshop]

Burk, sometimes I turn the heat up for the last 20 min. or so and it seems to help without drying out the rest of the meat. BEAR

 

[cheech]

So for a crispy version of beer can chicken make it a BEAR-Can chicken by turning up the heat.

I like that!

 

[ggnutsc]

I did two chickens on Friday and they came out crispy, but the skin was a trifle on the tough side. I don't know what can be doen to minimize that..... I cooked to 190 internal temp.

On another note.... I cooked one with beer, soy sauce, and redpepper sauce. The other was cooked over a can of apple juice with some cinnamon added to the juice. I plugged both necks with a potato that was pared down to fit.

There was a definate difference in the smell within the body cavity and even a slightly cinnamon sweet taste to some of the meat around the area where the can was. Other than that there was no appreciable difference between the chickens.


I have come to the conclusion that the liquid that fills the can makes little/no difference. (When you think about it the primary ingredient in beer is water) The main thing is that there is some source of moisture to be steamed into the bird internally. With that in mind the new SOP (standard operating procedure) in our home will be pour the beer in a glass, use the empty can to hold water and, drink the beer while the chicken cooks.

 

[burksmoke]

I wonder what effect a good slather of mustard or other ingredient has on the texture of the skin? Is all just temp.?

Burk

 

[monty]

Here's an idea I am going to try after I get off winter call. For a beer can chicken I will slather with a mixture of prepared mustard, perhaps a brown or spicey one, olive oil, ground ginger and garlic powder. Perhaps a dash or two of either teryaki or worcesterhire sauce. Any daring souls out there? Otherwise you will have to wait till spring when I am once again a free man!`
Monty

 

[smoking falcon]

Hey guys, I don't want to seem contradictary or anything, but I have to disagree with those that say the beer doesn't add any flavor. I think it depends on what kinds of beer you prefer. I personally prefer a darker beer with more hops flavoring. When I've used this beer, it definitely instills a better flavor rather than an amber beer. I think it also depends on how you prepare your bird.

I think I'll try an experiment this week and prep the bird with some Canadial Chicken Seasoning, and a dark beer (Guinness?). Maybe mix all this together and sort of marinate the bird for an hour or so and then stick it in the smoker till done.

I'll let you all know how it turns out.

Dennis

 

[brianj517]

If y'all don't mind, I'm gonna jump on the bandwagon with Dennis. I've always prefered darker more full bodied beers (both for cooking as well as drinking). Guiness is a great "old standby" and I use it frequently for chickens. Anchor Steam is also an excellent choice with poultry. Both of these impart a very definite flavor to the meat as opposed to some watered down house beer like Bud Lite or other such gruel.

Another one to try, if you can find it, is Young's Double Chocolate stout. Around here it is only sold in pint bottles, so you'll need to transfer it to another can. It's a little more expensive than some other beers and you may be inclined to drink it (cause its just that damn good) rather than sacrifice it to the smoke, but if you give it a try, I can pretty much guarantee that you won't be disappointed.

Cheers,
Brian

 

[Dutch]

Greg, I've used a cherry cola products (Coke, Pepsi and Shasta) and lemon lime sodas with good results as well as diluted apple and craneberry jucies. As for the tougher skin it just comes with the territory though I've thought about pulling the skin off the bird and overlaying the thing with bacon strips.

 

[deserttoad]

In response to the skin thing, the last one I did, the skin was nice and crispy, but not tough at all. I do remember that I had the Q way to hot when I first started, perhaps it crisped the skin and after I turned the coals down, it got tender and yummy?

DT

 

[burksmoke]

DT,

Good thought on the skin thing. I will definately try something like that next time.

Burk

 

[deserttoad]

Hey, I'm not saying that's the way to do it, I'm just guessing that's why mine came out so good.

Sounds like a good reason to create an experiment!

DT

 

[burksmoke]

DT,

Point taken. I will be experimenting as soon as we get some rain here. We are still under burn ban and I'm having withdrawal pains. My smoker has been cold for over 2 weeks. Yuk

Burk

 

[deserttoad]

Dang!

That goes for a backyard Q? Even if it's on a concrete patio?

I can only imagine your pain...

DT

 

[burksmoke]

DT,

I think I'm allowed to cook on the patio, but my pasture is sooooooo dry that a tiny spark from my big smoker could start a fire real easy. It would probably burn down the whole place.

You can't imagine how fast these fires have been spreading. Low humidity, high temps., hign winds, its like the ground is covered with gasoline.

burk

 

[bob-bqn]

Burk, we were blessed to get 1.5 inches of rain a few days ago and the forecast calls for 0.5 to 1 more inch tomorrow. It almost makes me want to take the day off from work and go play out in the RAIN!!!! Hope you get some rain soon.

 

[ranger72]

OK! Bear!

This is a wonderful thread on Beer Butt Chicken or as some call it Beer Can Chicken!


I would encourage anyone who smokes chicken to try this most excellent Mop along with the great ideas within this thread about the inside of the chicken such as locating onions and lemons and rub in various internal places of Zee cheeekon! Try this on the outside of Zee Cheeekon as a mop!

Here it is! :twisted: Lemon Chicken Mop! 8)


3 Cups chicken stock

1 whole cup fresh lemon juice freshly squeezed from real lemons (no seeds)

whole onion (small chop)

1 whole stick of butter

2 Tablespoons of Worcestorshire Sauce

2 Tablespoons of Grey Poupon Mustard

2 Tablespoons of whatever rub you used on the outside of Zee Cheeekon!

melt butter in saucepan and saute chopped onion until clear and soft but not carmelized...then add all other ingredients and bring to a quick boil (stirring a lot) and then reduce heat to simmer til all flavors are melded!

Mop chicken every hour or so!

I theenk you weeel like theese!


ranger72

 

[smoksignlr]

Hi Ranger quick question I did a bird call yesterday. That's where I call up some buds and ask them if they got any old birds they want smoked. No they can't offer their better halfs. But my question is do you think your recipe will work with ducks, turkey,buzzard or whatever else might fly in? Thanks Gary