One side got a little crispy. Did this on the Weber using the charcoal trays on opposite sides
by Key-Commission70
23 Comments
Sneakerguy859
Looks good to me ✌️
SpaceMan1087
Nice haven’t seen one of these in years
goodnewscrew
Pretty sure the method has been proven to not really do anything, but the chicken looks great. Next time save a beer!
ht1237
PSA, if you have limited height to put one of these bad boys in, you can place it in sideways and slide the beer can in with the opening up. You lose a bit, but the effect is pretty close if not negligible.
ASSMANWILLIE
Am I high or does that look like a pug from the front?
Th3Batman86
Why do people keep doing this. Sigh
Owww_My_Ovaries
The 2nd picture looks like your average dude on the beach in Florida. Funny enough. Theh are filled with beer too
TheBadSpy
I’ve got a couple upright roasting stands the mimic the beer can style without the use of the can or liquid. Those have turned out some nice chickens.
I haven’t dabbled enough, but spatchcock is where a lot of folks say it’s at. Eager to throw some on the pit come reasonable temps.
highendfive
Sorry to say that it looks like kind of a waste tbh. Maybe go back to tried and true cooking methods that were perfected over hundreds of years rather than a tiktok fad.
steve4buckets
Did you shove the ber can up its ass before of after you killed it?
johnb1972
Deep in the jeans she’s wearin’ I’m hooked and I can’t stop starin’
onmy40
How tf you burn a hole through the breast while still keeping the rest intact
manzin82
Everything reminds me of her
Jahidinginvt
Ooh. Slap a NSFW blur on that second pic! Good lawdy!
MatrimonyAcrimony
don’t do this. the liquid in the can doesn’t heat up enough to contribute, but the aluminum can and its internal / external coatings do…
IncredulousPatriot
As I was quickly scrolling that looked like a dog. So I slowed down cause I thought I saw a dog. Then I realized it’s a chicken.
SteveMarck
I don’t think it does anything. I usually stuff the chicken with lemons and onions chopped up. Maybe some herbs if I’m feeling fancy and the season is right. But lemon and onion will keep it just as moist (which I’m also skeptical that they even get hot enough to sweat) and you can taste it. You can’t taste beer.
If you are going to use the carcass for stock, make sure to get the lemon rinds out of there, they’ll make it bitter. All of them. Yes, even that one.
“But Beer Can Chicken remains a gimmick, an inferior cooking technique, a waste of good beer, and it is potentially hazardous”
TheFuckingHippoGuy
Gonna add the hundredth “don’t do this” comment lol.
Sure the can is bad, but I’m guessing our other habits/vices will kill us far faster. Wasting a beer, yeah ok whatever.
I more say “don’t do this” because adding additional moisture to chicken inhibits crispy skin formation and is really not necessary. Goes for adding butter, lemons, etc. skip anything that has water. This is based on the Thomas Keller method (French Laundry dude) for roast chicken.
There is more then enough fat under the skin and water moisture already in the meat. Dry the skin/cavity with paper towels, dry brine/dry rub the chicken in the fridge for like 3-24 hours on a wire rack, cook it at like 400-425, pull it when the breast is at 155°F (some will say 150°, won’t argue with that either).
That skin will be crackling and that cutting board will be covered in juices, as will anything you have catching dippings during the cook. Vertical cooking is great, I personally use a Staub enameled cast iron vertical roaster.
TheGreywolf33
Don’t beer and soda cans have plastic films on the inside of them? There’s a number of reasons I wouldn’t do this.
AnyLeadership5674
As a new guy who’s pretty new and learning about this: is there any other way that beer can be helpful? I remember watching in a tv show that people dip the sausage in beer before smoking them. Would similar approach help chicken/ribs etc?
23 Comments
Looks good to me ✌️
Nice haven’t seen one of these in years
Pretty sure the method has been proven to not really do anything, but the chicken looks great. Next time save a beer!
PSA, if you have limited height to put one of these bad boys in, you can place it in sideways and slide the beer can in with the opening up. You lose a bit, but the effect is pretty close if not negligible.
Am I high or does that look like a pug from the front?
Why do people keep doing this. Sigh
The 2nd picture looks like your average dude on the beach in Florida. Funny enough. Theh are filled with beer too
I’ve got a couple upright roasting stands the mimic the beer can style without the use of the can or liquid. Those have turned out some nice chickens.
I haven’t dabbled enough, but spatchcock is where a lot of folks say it’s at. Eager to throw some on the pit come reasonable temps.
Sorry to say that it looks like kind of a waste tbh. Maybe go back to tried and true cooking methods that were perfected over hundreds of years rather than a tiktok fad.
Did you shove the ber can up its ass before of after you killed it?
Deep in the jeans she’s wearin’
I’m hooked and I can’t stop starin’
How tf you burn a hole through the breast while still keeping the rest intact
Everything reminds me of her
Ooh. Slap a NSFW blur on that second pic! Good lawdy!
don’t do this. the liquid in the can doesn’t heat up enough to contribute, but the aluminum can and its internal / external coatings do…
As I was quickly scrolling that looked like a dog. So I slowed down cause I thought I saw a dog. Then I realized it’s a chicken.
I don’t think it does anything. I usually stuff the chicken with lemons and onions chopped up. Maybe some herbs if I’m feeling fancy and the season is right. But lemon and onion will keep it just as moist (which I’m also skeptical that they even get hot enough to sweat) and you can taste it. You can’t taste beer.
If you are going to use the carcass for stock, make sure to get the lemon rinds out of there, they’ll make it bitter. All of them. Yes, even that one.
Per [Meathead Goldwyn](https://amazingribs.com/bbq-techniques-and-science/beer-can-chicken/),
“But Beer Can Chicken remains a gimmick, an inferior cooking technique, a waste of good beer, and it is potentially hazardous”
Gonna add the hundredth “don’t do this” comment lol.
Sure the can is bad, but I’m guessing our other habits/vices will kill us far faster. Wasting a beer, yeah ok whatever.
I more say “don’t do this” because adding additional moisture to chicken inhibits crispy skin formation and is really not necessary. Goes for adding butter, lemons, etc. skip anything that has water. This is based on the Thomas Keller method (French Laundry dude) for roast chicken.
There is more then enough fat under the skin and water moisture already in the meat. Dry the skin/cavity with paper towels, dry brine/dry rub the chicken in the fridge for like 3-24 hours on a wire rack, cook it at like 400-425, pull it when the breast is at 155°F (some will say 150°, won’t argue with that either).
That skin will be crackling and that cutting board will be covered in juices, as will anything you have catching dippings during the cook. Vertical cooking is great, I personally use a Staub enameled cast iron vertical roaster.
Don’t beer and soda cans have plastic films on the inside of them? There’s a number of reasons I wouldn’t do this.
As a new guy who’s pretty new and learning about this: is there any other way that beer can be helpful? I remember watching in a tv show that people dip the sausage in beer before smoking them. Would similar approach help chicken/ribs etc?
Mmm plastic coating for extra crisp
I think I’ve met that chick.