1. **Impressive Presentation**: The upright chicken on a can is visually striking. 2. **Crunchy Skin**: Vertical roasting helps achieve crispy skin. 3. **Even Browning**: Certain areas like the thighs brown better compared to traditional trussing. 4. **Separate Cooking Temps**: It supports cooking white and dark meat to different ideal temperatures.
# Cons and Myths Debunked:
1. **Lack of Moisture from Beer**: The beer inside the can doesn’t get hot enough to steam or escape, making it ineffective at moisturizing the chicken. 2. **No Flavor from Beer**: Flavor compounds in beer are minimal and don’t penetrate the meat. 3. **Uneven Cooking**: The can blocks airflow and prevents the chicken’s cavity from being properly heated, leading to drier outer layers and undercooked inner parts. 4. **Safety Concerns**: Risks include spilling hot fat and beer, potential toxins from can coatings or ink, and difficulty handling the hot chicken and can.
# Better Alternatives:
The article recommends seven superior methods to roast chicken, including spatchcocking (butterflying), rotisserie cooking, or using vertical roasting gadgets. All these methods result in more evenly cooked and flavorful chicken without the shortcomings of Beer Can Chicken.
jdulk
Awesome👍👍
poisito
It is always BGE season in Florida
Extra_Tree_2077
Looks great, but I’d also recommend a special tool for this instead of aluminum cans lined with plastic and prints on the outside.
SeriouslyNon-serious
Always BGE time in New England!!!! Rain, snow, sleet, hail… nothing stops the delivery of good eats from my BGE! PS – drink the beer, spatchcock the chicken….
12 Comments
When did it stop?
Too egg or not too egg has never been a question
Hmm all that toxic paint smoke from the beer can gonna penetrate that chicken
It’s always BGE season..!
I wasn’t bready for that second picture
Looks yummy. How was it?
Drink your beer and use a water pan instead. It’s not adding anything to the bird except toxins from the can.
Bird looks good. Take a look at what [Meathead ](https://amazingribs.com/bbq-techniques-and-science/beer-can-chicken/)has to say about beer can chicken and some better ways to cook whole birds.
Here’s a ChatGPT summary of the article.
# Pros of Beer Can Chicken:
1. **Impressive Presentation**: The upright chicken on a can is visually striking.
2. **Crunchy Skin**: Vertical roasting helps achieve crispy skin.
3. **Even Browning**: Certain areas like the thighs brown better compared to traditional trussing.
4. **Separate Cooking Temps**: It supports cooking white and dark meat to different ideal temperatures.
# Cons and Myths Debunked:
1. **Lack of Moisture from Beer**: The beer inside the can doesn’t get hot enough to steam or escape, making it ineffective at moisturizing the chicken.
2. **No Flavor from Beer**: Flavor compounds in beer are minimal and don’t penetrate the meat.
3. **Uneven Cooking**: The can blocks airflow and prevents the chicken’s cavity from being properly heated, leading to drier outer layers and undercooked inner parts.
4. **Safety Concerns**: Risks include spilling hot fat and beer, potential toxins from can coatings or ink, and difficulty handling the hot chicken and can.
# Better Alternatives:
The article recommends seven superior methods to roast chicken, including spatchcocking (butterflying), rotisserie cooking, or using vertical roasting gadgets. All these methods result in more evenly cooked and flavorful chicken without the shortcomings of Beer Can Chicken.
Awesome👍👍
It is always BGE season in Florida
Looks great, but I’d also recommend a special tool for this instead of aluminum cans lined with plastic and prints on the outside.
Always BGE time in New England!!!! Rain, snow, sleet, hail… nothing stops the delivery of good eats from my BGE! PS – drink the beer, spatchcock the chicken….