The bbq photo & recipe thread
Discussion
Sonic said:
miln0039 said:
I'm afraid the beer makes no difference to the taste.
Unless you use a meat syringe to inject the beer under the skin 
It's a valid point though and I go have a meat syringe. Never found the need to do a chicken but it's great for Turkey etc.
miln0039 said:
Yes, coals either side of a water tray - ideally using the baskets if you have them.
Use any liquid, I'm afraid the beer makes no difference to the taste.
Depending on weight of the bird I usually find it's done after 40-45 minutes.
Thanks.. Will give it a go. Use any liquid, I'm afraid the beer makes no difference to the taste.
Depending on weight of the bird I usually find it's done after 40-45 minutes.
Water wouldn't work though would it, as it would evaporate
miln0039 said:
You're injecting the beer can?
It's a valid point though and I go have a meat syringe. Never found the need to do a chicken but it's great for Turkey etc.
Doesn't everybody take it intravenously?! Hmm. Must just be me. It's a valid point though and I go have a meat syringe. Never found the need to do a chicken but it's great for Turkey etc.
Agreed, can't say i've ever injected chicken myself, but if i wanted to retain the beer flavor that's how i'd do it.
Butter-injected BBQ turkey is an annual Christmas occasion at my house
Westyrs said:
miln0039 said:
Yes, coals either side of a water tray - ideally using the baskets if you have them.
Use any liquid, I'm afraid the beer makes no difference to the taste.
Depending on weight of the bird I usually find it's done after 40-45 minutes.
Thanks.. Will give it a go. Use any liquid, I'm afraid the beer makes no difference to the taste.
Depending on weight of the bird I usually find it's done after 40-45 minutes.
Water wouldn't work though would it, as it would evaporate
Sonic said:
miln0039 said:
You're injecting the beer can?
It's a valid point though and I go have a meat syringe. Never found the need to do a chicken but it's great for Turkey etc.
Doesn't everybody take it intravenously?! Hmm. Must just be me. It's a valid point though and I go have a meat syringe. Never found the need to do a chicken but it's great for Turkey etc.
Agreed, can't say i've ever injected chicken myself, but if i wanted to retain the beer flavor that's how i'd do it.
Butter-injected BBQ turkey is an annual Christmas occasion at my house
When it comes to cooking a whole chicken on a bbq I always stick to the method I got from Serious Eats
This is a tried and tested recipe using the method above, tastes ruddy amazing.
This is a tried and tested recipe using the method above, tastes ruddy amazing.
miln0039 said:
Pferdestarke said:
I know this beer can chicken technique produces some good results, but if you cooked it breast side up in a conventional way on the Weber with all the seasoning and a foil tray of beer for humidity, your results would be much the same.
That way you'll close your Lid and retain more heat and moisture.
Someone did an experiment with an empty can and a half full one and reported zero difference.
My point is, barbecued chicken is great regardless of the can in the cavity or without.
This. My best chicken results have actually been putting it on the spit on my 57cm rather than the beer can. Also much easier at the end than trying to remove chicken from can full of a molten fat / beer combination....That way you'll close your Lid and retain more heat and moisture.
Someone did an experiment with an empty can and a half full one and reported zero difference.
My point is, barbecued chicken is great regardless of the can in the cavity or without.
bomb said:
Yup, another reason to spatchcock instead like the link I posted on the last page. That recipe is top notch
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff