Looking for ideas or links to alternative recipes rather than beer for the typical beer can chicken cook. Or guidelines if I custom it. Thanks !
by SpartanGA
8 Comments
Blunttack
Like NA options? I can say that corona na is as good as the real deal. So for those that mind, I use that with rosemary, garlic, thyme and love. Hard to beat. Butter under skin of course. Also herbed or with a little lemon.
PutinBoomedMe
Sorry to break it to you my man but beer can chicken is a gimmick. Mix up some vegetable broth or salty water with some sugar and random spices and brine your chicken in a Ziploc for a day or so in the fridge. Pull it, pat dry, apply seasoning, and smoke
GiveMeTheCI
I like it, but even without any liquid in. It just gets a nice crisp all around standing up. I never put beer in it these days, but still use it (dry or with water, juice, etc. I don’t think what’s in it really matters. I’ve never tasted it in the end product.)
A good alternative would be joetissery, but that’s expensive
XRayMinded
Dr Pepper.
FlickerOfBean
Water is the only thing that will affect anything in the cook. You ain’t getting any flavor from the beer or any other mixtures in there.
lscraig1968
Mojo marinade
2003tide
Yeah. Just grab some random ass can you have in recycling and fill with water. Use that. Save money
Fake_Hip0369
Dry Brine my dude! Spatchcock that bitch after a 24 hour dry brine, it will be receptive to damn near anything.
8 Comments
Like NA options? I can say that corona na is as good as the real deal. So for those that mind, I use that with rosemary, garlic, thyme and love. Hard to beat. Butter under skin of course. Also herbed or with a little lemon.
Sorry to break it to you my man but beer can chicken is a gimmick. Mix up some vegetable broth or salty water with some sugar and random spices and brine your chicken in a Ziploc for a day or so in the fridge. Pull it, pat dry, apply seasoning, and smoke
I like it, but even without any liquid in. It just gets a nice crisp all around standing up. I never put beer in it these days, but still use it (dry or with water, juice, etc. I don’t think what’s in it really matters. I’ve never tasted it in the end product.)
A good alternative would be joetissery, but that’s expensive
Dr Pepper.
Water is the only thing that will affect anything in the cook. You ain’t getting any flavor from the beer or any other mixtures in there.
Mojo marinade
Yeah. Just grab some random ass can you have in recycling and fill with water. Use that. Save money
Dry Brine my dude! Spatchcock that bitch after a 24 hour dry brine, it will be receptive to damn near anything.