www.beercanchicken.com
Don’t know how many of you have cooked birds this way, but this tool is great and safe to use. Never use a regular can of any thing-the paint and ink will give off toxic fumes.
Definately add some cut up veggies to the liquid. Do use a drip pan underneath fatty fowl.
I just used mine for the third time-the neighbors are buying one tonight! Just a heads up to you all.
Too big, you can’t load as many chickens on the grill using it. I will stick to the original version.
Long Enuff
quote:I wonder if that is a scientific fact or something they use to sell thier highly specialized faux beer butt chick whaddayamacallit?
Never use a regular can of any thing-the paint and ink will give off toxic fumes.
You might be right. So you just go ahead and use your beer can and resulting toxic rewards. I don’t know you, so if my facts are correct, I would not miss you at all 10-20 years from now. Hell, I’ll be gone by then.
My money is on scientific fact. Boiling liquid inside a painted aluminum inked can will give off toxic fumes to your cooking chicken.
But then again, I might be wrong.
The half dozen I’ve done the writing on the beer can didn’t get burned off and had no bad taste from it. If your worried about it, maybe use a paper wrapped soup can that hasn’t been painted:question:
And if your doing it on a grill skip the drip pan and cook it slow so it doesn’t flare up. the dripping on the grill adds extra flavor as it burns off the grill. IMO.
I drink about 1/3 of the beer and then add a little liquid smoke and garlic poweder to it. Rub the chicken down with a little olive oil, put your favorite poultry rub on it, and stuff his/her neck cavity with a chunk of onion, I cook mine aprox. 2 1/2 hours at 230-250* and then drizzle a little butter over it and turn the grill up to about 350* for about 15-20min to brown and crisp up the skin.
Im with fred on this one-If your burning up the can and need a drip pan your cooking way too hot— turn down the heat and cookl it s-l-o-w! the whole point of making beer can chicken is to have an excuse to drink the rest of the beer!
21 ANGLER -( QUICK FIX )
i cooked one last night. first i used a good dry rub on the bird. then i injected it with cajun garlic butter and teriyaki. slid the beer with 1/2 left in it up the chickens butt; cooked on the grill at 350 for one hour. had stewed squash,red potatoes,and cabbage. boys and girls; it was the bomb. absolutely delicious.
p.s. i also drank a beer or two along with the cooking so that the chicken would not be drinking by itself. sometimes you have to be a giver. LOL LOL
The idea of toxic beer cans got me thinking. So, I did some homework and it turns out recently some beer manufacturers have begun to put UV protectants on there cans that will break down if heated enough. Historically these were not used so those of us who have been doing this for years are all good. The “toxic fumes” are not in the paint, there protecting the paint. Because this is a growing concern most beer manufacturers have a phone number you can call to find out if you are safe.
As far as the process goes low and slow is the key to great BBQ chicken, pork, beef or whatever.
If there is a beer manufacturer that has not started using these UV protectants then they have a great marketing ploy.
“if life gives you lemons, make lemonade, find someone who life gave vodka and have a party.” Ron White