Beer Can Chicken

The Something Awful Forums > Discussion > Goons with Spoons > Beer Can Chicken

«‹›2 »

Is beer can chicken horseshit?
	No! It flavorizes and stuff.
	Yes! It's just roast chicken.

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

The izakaya near me has whole skewers of just skin. It is the best thing ever.

The skewers of just heart are p good too.

# ? Jul 24, 2017 23:02

Adbot: ADBOT LOVES YOU

# ? Apr 24, 2024 21:21

Submarine Sandpaper: May 27, 2007

Skins/fats were the devil in the 80's and 90's so processing just the skin or refining discarded is something I never learned as it would kill me.

I've attempted an oven crisp that failed as well as a deep fry after drying in the fridge thing to crisp. they were not worth eating, I'll just get the fix when I deep fry.

# ? Jul 24, 2017 23:12

Suspect Bucket: Jan 15, 2012; SHRIMPDOR WAS A MAN
I mean, HE WAS A SHRIMP MAN
er, maybe also A DRAGON
or possibly
A MINOR LEAGUE BASEBALL TEAM
BUT HE WAS STILL
SHRIMPDOR

Jose posted:

i foil chicken when roasting it at the start so i don't need to clean the oven anywhere near as much but it means tossing the chicken skin

You're supposed to bake the chicken in the middle of the oven, not smear it around the walls and stuff the thing with dynamite

# ? Jul 25, 2017 00:33

Big Beef City: Aug 15, 2013

I brined a chicken with curing salt once and then made beer can chicken over charcoal with wood chips tossed on.

It tasted like smoked chicken ham.

While bizarre and not something I'd do again it was kinda interesting, sorta.

edit: this was like a decade ago but now in retrospect I'm thinking if I had the right kind of cheese and a good sharp, wilted green, who knows. (I know. The answer is that it still loving sucked)

Another edit is "Holy crap one of those big jugs of curing salt will last you literally a decade and more"

Big Beef City fucked around with this message at 02:25 on Jul 25, 2017

# ? Jul 25, 2017 02:04

Pollyanna: Mar 5, 2005; Milk's on them.

I think at some point I considered buying a cornish hen and slow cooking it. No, I don't remember why.

# ? Jul 25, 2017 21:35

Tezcatlipoca: Sep 18, 2009

You could cold smoke them but they're too small for bbq.

I wouldn't want all the paint on the can leeching into the chicken. Spatchcocking or deboning and rolling are the best methods for smoking/grilling. I spatchcocked a turkey and smoked it last Thanksgiving. It took about 2.5 hours, had crispy skin and was the juiciest turkey I've had. It also made great, smoky pot pie.

# ? Jul 25, 2017 22:23

Bald Stalin: Jul 11, 2004; Our posts

Croatoan posted:

Beer can chicken essentially steams your chicken. Mmmmm lovely steamed chicken with a half-rear end skin. No thanks.

No it doesn't. The beer doesn't get high enough temp to steam. Someone didn't watch the video.

# ? Jul 26, 2017 06:52

Croatoan: Jun 24, 2005; I am inevitable.
ROBBLE GROBBLE

You're right I didn't. That's because beer can chicken is loving stupid.

# ? Jul 26, 2017 11:42

Bald Stalin: Jul 11, 2004; Our posts

Croatoan posted:

You're right I didn't. That's because beer can chicken is loving stupid.

That's what the video is saying.

# ? Jul 26, 2017 17:02

Suspect Bucket: Jan 15, 2012; SHRIMPDOR WAS A MAN
I mean, HE WAS A SHRIMP MAN
er, maybe also A DRAGON
or possibly
A MINOR LEAGUE BASEBALL TEAM
BUT HE WAS STILL
SHRIMPDOR

Hey guys I'm gonna boil these pork tenderloins in Mountain Dew, ok?

# ? Jul 26, 2017 17:41

Cavenagh: Oct 9, 2007; Grrrrrrrrr.

Suspect Bucket posted:

Hey guys I'm gonna boil these pork tenderloins in Mountain Dew, ok?

Keep it healthy and gluten free by using Caffeine Free Diet Dew.

# ? Jul 26, 2017 17:52

Suspect Bucket: Jan 15, 2012; SHRIMPDOR WAS A MAN
I mean, HE WAS A SHRIMP MAN
er, maybe also A DRAGON
or possibly
A MINOR LEAGUE BASEBALL TEAM
BUT HE WAS STILL
SHRIMPDOR

Cavenagh posted:

Keep it healthy and gluten free by using Caffeine Free Diet Dew.

MOUNTAIN DEW HAS GLUTEN? gently caress. I'll just fry it in this neetsfoot oil I have, that's gluten free.

# ? Jul 26, 2017 17:56

The Midniter: Jul 9, 2001

I like to poach my pangolin steaks in isopropyl alcohol :yum:

# ? Jul 26, 2017 18:13

Fog Tripper: Mar 3, 2008; by Smythe

I do my turkey with a can of Jolt, so that I don't get sleepy after eating it.

# ? Jul 28, 2017 17:03

Real Name Grover: Feb 13, 2002; Like corn on the cob; Fan of Britches

Fog Tripper posted:

I do my turkey with a can of Jolt, so that I don't get sleepy after eating it.

This was a thing, sort of.

# ? Jul 28, 2017 17:52

Fog Tripper: Mar 3, 2008; by Smythe

I think I just threw up a little in my mouth.

# ? Jul 28, 2017 18:50

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Perky jerky is a thing

# ? Jul 29, 2017 02:47

Croatoan: Jun 24, 2005; I am inevitable.
ROBBLE GROBBLE

Hey OP I made TK's roast chicken and had a beer. We cool?

# ? Aug 9, 2017 14:50

mindphlux: Jan 8, 2004; by R. Guyovich

I've cooked approximately 90,000 chickens in my days, and I still learn something every time I cook one.

things I have learned

fish sauce in your marinade is the best friend of chicken
brine your chicken, even if your "brine" is mostly fish sauce with some garlic and sugar in it
dry the everliving gently caress out of your chicken regardless of cut or spatchcock. ideally towel dry, refridgerate uncovered overnight. at least paper towel off.
bring your chicken almost to room temperature before cooking if possible. internal ~50-60ish never hurt anyone
salt liberally with flaky salt before you cook it, regardless of anything else you did to it before. salt is your friend, I don't think I've ever had oversalted chicken, thinking about it...
"slow cooking" chicken is a loving joke, unless you're braising. don't smoke the drat thing at 220 for 5 hours. smoke low and finish hot if you're smoking, otherwise go for a really hot almost oven temp (375-400) on the grill. you'll get the connective tissue breaking down a lot better, gelatin will be moving, and it'll seem a shitload juicier, esp. if brined.
aim for 180+ internal temp. unless you're cooking white meat. white should be 150 when you pull it, and you just gotta figure out how to get the dark 180+ and white 150, which isn't terribly hard. spatchcocking ribcage side down works, as does cooking your first 30+ minutes breast side down in an oven.

my two cents about chicken. in a chicken thread. in a comedy forum.

# ? Aug 10, 2017 10:47

mindphlux: Jan 8, 2004; by R. Guyovich

ALLLSO. since it was mentioned. I've both tried the keller method directly according to his french laundry cookbook directions, and I've eaten at bouchon and ordered some roast chicken. neither has hit my platonic ideal of how loving delicious a simple roast chicken should end up. but maybe a dozen of my 90k chickens have, so I keep on striving, and ignoring his recipe. gonna nail the One True Method eventually.

# ? Aug 10, 2017 10:50

Jose: Jul 24, 2007; Adrian Chiles is a broadcaster and writer

the most important part of a roast chicken is the gravy you serve to go with it

# ? Aug 10, 2017 13:19

The Midniter: Jul 9, 2001

mindphlux posted:

I've cooked approximately 90,000 chickens in my days, and I still learn something every time I cook one.

things I have learned

aim for 180+ internal temp. unless you're cooking white meat. white should be 150 when you pull it, and you just gotta figure out how to get the dark 180+ and white 150, which isn't terribly hard. spatchcocking ribcage side down works, as does cooking your first 30+ minutes breast side down in an oven.

my two cents about chicken. in a chicken thread. in a dead gay comedy forum.

Question about the bolded part...does that mean breast side down against the cooking vessel? Wouldn't that cook it faster? Or breast side down on a wire rack or something to minimize convective air around it, cooking it more slowly than if it was breast up?

# ? Aug 10, 2017 13:57

Bald Stalin: Jul 11, 2004; Our posts

Jose posted:

the most important part of a roast chicken is the gravy you serve to go with it

Wrong it's the chicken salt you sprinkle on your chips.

# ? Aug 10, 2017 17:26

mindphlux: Jan 8, 2004; by R. Guyovich

The Midniter posted:

Question about the bolded part...does that mean breast side down against the cooking vessel? Wouldn't that cook it faster? Or breast side down on a wire rack or something to minimize convective air around it, cooking it more slowly than if it was breast up?

oh yeah sorry, always rack a whole, unspatchcocked bird imo. I'm not a huge fan of the indentations this method leaves on the presentation side, but I'd rather have a perfectly cooked crispy skinned thing than worry so much about presentation.

# ? Aug 10, 2017 18:17

Big Beef City: Aug 15, 2013

I haven't spatched a bird in too long. I should do that again.

Lately for grilling since it's just me and my wife I've just been getting good quality drums and brining them with the Morton's basic brine recipe but with a motherfucking shitload of bruised/chopped tarragon in the brine.

Right before plating/pulling them off the grill I'll brush it with a little melted butter, squeeze out a little lemon, and sometimes even a little more very finely minced tarragon.

This for some reason has become chicken nirvana to me and eating the leftover cold drums out of the fridge at midnight is an added bonus.

# ? Aug 10, 2017 22:57

Suspect Bucket: Jan 15, 2012; SHRIMPDOR WAS A MAN
I mean, HE WAS A SHRIMP MAN
er, maybe also A DRAGON
or possibly
A MINOR LEAGUE BASEBALL TEAM
BUT HE WAS STILL
SHRIMPDOR

mindphlux posted:

I've cooked approximately 90,000 chickens in my days, and I still learn something every time I cook one.

things I have learned

fish sauce in your marinade is the best friend of chicken

brine your chicken, even if your "brine" is mostly fish sauce with some garlic and sugar in it

dry the everliving gently caress out of your chicken regardless of cut or spatchcock. ideally towel dry, refridgerate uncovered overnight. at least paper towel off.

bring your chicken almost to room temperature before cooking if possible. internal ~50-60ish never hurt anyone

salt liberally with flaky salt before you cook it, regardless of anything else you did to it before. salt is your friend, I don't think I've ever had oversalted chicken, thinking about it...

"slow cooking" chicken is a loving joke, unless you're braising. don't smoke the drat thing at 220 for 5 hours. smoke low and finish hot if you're smoking, otherwise go for a really hot almost oven temp (375-400) on the grill. you'll get the connective tissue breaking down a lot better, gelatin will be moving, and it'll seem a shitload juicier, esp. if brined.

aim for 180+ internal temp. unless you're cooking white meat. white should be 150 when you pull it, and you just gotta figure out how to get the dark 180+ and white 150, which isn't terribly hard. spatchcocking ribcage side down works, as does cooking your first 30+ minutes breast side down in an oven.

my two cents about chicken. in a chicken thread. in a comedy forum.

Agreed on all points except the room temperature thing, and that's because I am a filthy person with an old cat who wanders my countertops and will not stop until she is dead, and a dog that can not be trusted. So I dont have the luxury of letting a chicken sit out unmolested.

The key points are SALT, DRY SKIN, and DONT OVERCOOK.

# ? Aug 11, 2017 22:08

Adbot: ADBOT LOVES YOU

# ? Apr 24, 2024 21:21

Comb Your Beard: Sep 28, 2007; Chillin' like a villian.

mindphlux posted:

[*]fish sauce in your marinade is the best friend of chicken

I'm a big fan of dry brining and a big fan of fish sauce, but I've never put them together in my head. Sounds awesome. Totally scheming to use a little bit with the Thanksgiving turkey now. Marinade on top of the skin or skin?

# ? Sep 19, 2017 16:33

The Something Awful Forums > Discussion > Goons with Spoons > Beer Can Chicken

«‹›2 »