Kenneth Brown
Captain
- Joined
- Feb 3, 2003
- Messages
- 3,481
Re: Beer Can Chicken
To be honest you can use straight water. The beer and Coke give it a little flavor but not much. We men just like the thought of cooking with beer. Its the steam that does it. Another tip is to make sure you seal the top of the bird, where the neck used to be. Most chickens have enough skin left to stretch over the opening. Take this skin and pull it tight across the sopening and pin it with toothpicks. This keeps the moisture in. If you really like onions take a SMALL slice and put it under the skin next to the breast. You can do the same with a SMALL slice of a jalapeno. I emphasize small because the flavor REALLY carries it to all of the meat. A good seasoning to use on the outside is a Tony Cachere (or something like that ; cajun spice) or the Greek seasoning. I also like the Montreal Chicken by McCormick in their Grill Mates line. Another note on chicken is if you are going to marinate it DO NOT use anything with salt in it. Salt pulls moisture from the meat. Wait till the meat goes on or after you pull it off to add the salt. I really like grilling, BBQing, etc. I have mastered almost all ground animals, now I just have to learn how to do fish, although I have never liked any fish that I've had if it wasn't fried.
To be honest you can use straight water. The beer and Coke give it a little flavor but not much. We men just like the thought of cooking with beer. Its the steam that does it. Another tip is to make sure you seal the top of the bird, where the neck used to be. Most chickens have enough skin left to stretch over the opening. Take this skin and pull it tight across the sopening and pin it with toothpicks. This keeps the moisture in. If you really like onions take a SMALL slice and put it under the skin next to the breast. You can do the same with a SMALL slice of a jalapeno. I emphasize small because the flavor REALLY carries it to all of the meat. A good seasoning to use on the outside is a Tony Cachere (or something like that ; cajun spice) or the Greek seasoning. I also like the Montreal Chicken by McCormick in their Grill Mates line. Another note on chicken is if you are going to marinate it DO NOT use anything with salt in it. Salt pulls moisture from the meat. Wait till the meat goes on or after you pull it off to add the salt. I really like grilling, BBQing, etc. I have mastered almost all ground animals, now I just have to learn how to do fish, although I have never liked any fish that I've had if it wasn't fried.
