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beer chicken experts

Discussion in 'The Lounge' started by surpip, Aug 28, 2005.

  1. surpip

    surpip 1 ton status

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    so i tired the beer chicken tonight, it diddent turn out very well.
    the meat was not dry but it lacked the flavor that everyone raves about,
    also the beer can was still mostly full
    it was a 3.5 pound bird, i cooked it for 45 min on low in my gas grill.
    i think this was part of it, I wasent able to cook it long enough to get the beer boiling.

    any thoughts?
     
  2. Corey 78K5

    Corey 78K5 1 ton status

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    I had the same problem, but I have a cure. Just bar-b-que the chicken and drink beer and You will be satisfied.If not drink more beer :D
     
  3. 84gmcjimmy

    84gmcjimmy 1 ton status

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    I thought your only suposed to use .5 a beer?
     
  4. senatorwoodhouse

    senatorwoodhouse 1/2 ton status

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    A much better plan
     
  5. surpip

    surpip 1 ton status

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    ya but im lazy , i want the chicken to taste like beer, you know kill 2 birds with one stone kinda thing.

    yes stave 1/2 a beer, what i ment by full was, the level the the beer was at before cooking was unchaged by the cooking process, thereby leaving the chicken tasteing like chicken, and not the aforementioned beer.
    sorry to be so vauge
     
  6. dodgedude99

    dodgedude99 1/2 ton status

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    my wife makes beercan chicken all the time.

    she cooks it on a low-med flame and checks it with a meat thermometer.

    it always boils over and leaves a nice mess in the drive that the dogs lap up before i get to it with the hose. :laugh:
     
  7. gjk5

    gjk5 3/4 ton status

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    Your temp is too low. I do it all the time, the beer does have to boil over. Also, don't just use beer, add spices and citrus to the beer as well.
     
  8. surpip

    surpip 1 ton status

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    ya i did i added a little bbq sause and some emrils spice to the can, but no boil over.
    so i jsut need to crank up the heat?
    i would think it would cook the chicken alot faster, mabye burn it?
     
  9. Roz

    Roz 1/2 ton status

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    wify does it well, same here dogs love the drippings :) try higher heat
     
  10. gjk5

    gjk5 3/4 ton status

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    Just keep an eye on it, it won't burn, it'll just cook faster. Ideally the skin should be crispy and look semi burnt. You are doing it indirect right? (heat not right under the chicken)
     
  11. surpip

    surpip 1 ton status

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    well i have a gas grill so its kinda hard to do it that way should i just turn on one side of the burner and put the chickin on the other side?
     
  12. gjk5

    gjk5 3/4 ton status

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    Yep, that's exactly how to do it. Add some wood chips in tin foil or something to get some smoke as well, makes a world of difference.
     
  13. surpip

    surpip 1 ton status

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    sweet ill have to try it again i guess :D
     
  14. 89GMCSuburban

    89GMCSuburban 1/2 ton status

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    Chicken Spices from Texas

    Paprika
    Black Pepper
    Buttered popcorn salt (Rico's)
    Limes

    Add paprika and black pepper evenly, add salt, but salt it to taste. Juice the lime and dump juice into beer.

    Top it off with some Stubb's BBQ sauce or Rudy's smokehouse sauce.

    DON'T ADD BBQ SAUCE WHILE COOKING! The tomato sauce in it will burn and become bitter. Add the sauce a minute or two before you take it off the grill so it warms to the same temp as the chicken, but not longe enough to burn. If you want to cover it with something while cooking, use something like Stubb's Moppin Sauce. It's not tomato based, so it won't burn and be bitter.

    Man, all this is getting me hungry...
     
  15. gjk5

    gjk5 3/4 ton status

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    Good recipe there. Although you're making me homesick with the Stubb's and Rudy's. :( Gotta make my own BBQ here to get the good stuff.


    Surpip, you might also try rubbing some of those spices along with garlic under the skin of the chicken, just be gentle and try not to rip the skin.
     
  16. 89GMCSuburban

    89GMCSuburban 1/2 ton status

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    You can actually order them and get them shipped! :D That's how I got mine, at least. I think Stubb's requires a minimum order, but Rudy's doesn't matter. I'm expecting my Rudy's stuff here in a day or two.... :laugh:
     
  17. gjk5

    gjk5 3/4 ton status

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    Oh I can get the sauce, it's the actual 'cue you can't get here. Can't seem to impress upon them how ribs CANNOT be cooked in an oven and be called BBQ, nor brisket for that matter.
     
  18. wasted wages

    wasted wages 3/4 ton status

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    step 1 --insert unopened beer can into chicken,,
    step 2 --place on grill over high heat,,close lid ,,step back 20 ft
    step 3-- wait 10 minutes,,your chicken will soon be infused with beer,, :D :D :D
     
  19. 89GMCSuburban

    89GMCSuburban 1/2 ton status

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    lmao, VERY true. I'm surprised that a lot of people didn't know what Brisket was!! Found someone who knew what it was, but thought it's supposed to be baked. Said to him "Look, back home, we had a fast food BBQ place that cooked their briskets for 8 hours over mesquite." Dang, I miss Bill Miller's.

    I just need to get a huge smoker and offer smoked sausage, brisket po-boys etc. through a drive thru. My God, I'd be rich!
     
  20. surpip

    surpip 1 ton status

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    Ya i did that, seperated the skin from the chicken, rubbed with spice, than closed up the top of the chicken to allow no steam to escape
    every thing was fine except for the fact that the beer diddent boil
     

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