Beer Can Chicken UK

  • Thread starter Thread starter DcD
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Mrs got a holder for this form her Jamie at Home thing she does (dont ask :rolleyes:)

Tried it with a can of Scrumpy instead of the beer in the oven and was good.

Mrs said she couldn't taste that much difference between it and normal chicken.

Did it with a chilli rub first, but ion the second attempt went for a herb and butter mix that was put under the skin. That one was good.

Think the next one will do a combo and do herb, chilli and butter under the skin and see how that turns out.

Never tried in on a BBQ as haven't got a garden, but a mate of mine does his in his pizza oven and that's good too
 
The thing is really does is help keep the chicken moist, and it helps cook it from the inside out as well, which I found actually cooks the chicken quicker. That one above took just 45mins to cook, and it wasn't tiny by any means.

I found that it wasn't that unstable with just the can in and no stand. As long as it's on a flat tray etc you're OK. On the BBQ I'd probably use a smaller can though to aid the balance on the grille bars, or get a stand. I think you have to baste if you want to have some real flavour out of it.
 
The idea doing it on the barbecue is that the heat from directly underneath will heat the beer up quickly and steam the inside with glorious flavour, this chickeny beery broth will also drip down onto the coals and the rising steam will further flavour the chicken.
You must have a lidded barbecue for best results though.

You don't need to brine if you're doing it on a decent grill.

I've tried using a longer can directly in the coals before but it did dry out the bottom half of the chicken. I think you're better off using the rack on the lowest setting and a wire coathanger to balance it.
 
pitchfork said:
The idea doing it on the barbecue is that the heat from directly underneath will heat the beer up quickly and steam the inside with glorious flavour, this chickeny beery broth will also drip down onto the coals and the rising steam will further flavour the chicken.
You must have a lidded barbecue for best results though.

You don't need to brine if you're doing it on a decent grill.

I've tried using a longer can directly in the coals before but it did dry out the bottom half of the chicken. I think you're better off using the rack on the lowest setting and a wire coathanger to balance it.
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When doing beer can chicken on the BBQ you pretty much cook it indirectly so there shouldn't be anything dripping on the coals. A good rule of thumb is that if something is going to take more than 20 or so minutes to cook then you will need to cook it for some of that time indirectly. Brining has nothing to do with whether you have a decent grill or not - it's a great method of getting/keeping moisture in chicken and far superior in my view to beer can chicken.
 
They're different methods, I've never had a problem doing beer can chicken my way. You want that beer to generate lots of steam, cooks the inside of the chicken. Thats the idea behind it.

I brine roasts quite often.
 
Tattysnuc said:
I found a video on Youtube that pointed me to these guys.
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bbq pit boys dot cooooooooooooooooooom!

I've always found that galantine chicken on the bbq leaves the chicken amazingly moist, and it's much easier to serve when it's cooked (and it's cooked more evenly). Just ten minutes of prep, lovely moist chicken :)
 
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