Beer Can Chicken & ABT's

[flash]

Well, with a threat of storms and my smoker over 50 yards from the house, I opted to do the Beer Can Chicken and ABT's both on the Gasser tonight. We usually do the ABT's there now due to it getting the ABT's and Bacon crispier than the Smoker does, so instead of dodging lightening on the way to the Smoker, the chicken was destine to go there also.

Rubbed it with Durkee's Chicken and Rib Rub, then added some Memphis Rub to boot. In a half of a can of beer, we added Garlic, Soy Sauce, Chipolte Tabasco and some Liquid Smoke.
Personally, I do not think these concoctions add much to the taste as it never seems much is evaporated out of the can once the cooking is over with.



Since I had never done one on the Gasser before, i opted for 250º and later on, when adding the ABT's, would bring the temps up to 325º to crisp up the skin.



Went in and prepped the ABT's. Lite cream cheese....gotta watch my figure

, sharp cheddar, onion, Lil Smokie and Bacon. Ran out of Lil Smokies, so added a nice slice of Pepperoni rolled up in its place. Then sprinkled them all with some "Slap Your Mama" spices.



Around 2 1/2 hours, with an internal temp of 160º, I added the ABT's



Well, of course the wife was not done as planned and she also, as you all know, wants her chicken done. 180º at the breast when we pulled it. ( Now remember all.....I do not brine). I finally removed it and let the ABT's stay on for an extra 7 minutes.
About this time the storm hit and our inside dinner had to be moved outside to the screen porch due to the power going out.

ABT's looked great.



And the chicken was still quite moist.

Down side if any, was the skin was only given 325º for about 45 minutes and this was not quite enough to really crisp it up. Maybe another 30 minutes when I do it next time. We topped the meal off with zip peas and Zellwood Corn along with fresh Tomatoes from my garden.

 

[abelman]

Dave, it looks great, I'd eat it for sure

 

[jtribout]

Outstanding

 

[superdave]

Dave, when I pull my chicken off the grill I tip the whole thing over on a cookie sheet and let the smokie beer run over the meat.

 

[cowgirl]

Flash, you always turn out excellent Qviews....
sure looks awesome.

 

[pineywoods]

Looks great bet it tasted better

hope you got some rain with that thunder and lightning

 

[erain]

great lookin bird and abt's, thks for the qview!!!

 

[lcruzen]

Great looking grub Dave. I don't brine my birds either.

 

[flash]

A whole 4/10ths of an inch Piney with a 30 minute black out. Meal was still great.

 

[emtee]

Dang man, that looks fine! I'm hungry now.

I did an experiment several months ago (OK, maybe a year) with BC chickens. I invited six or eight people (told you it's been a while) over for the taste test.

I first prepared and seasoned all three birds identically. Then I used three different cans of liquid for the "beer". And just to make it fair, I sanded the name off the cans so my friends couldn't know which was which. The three liquids were beer, Dr. Pepper, and Sprite.

All three birds were cooked at the same time on the same grill. I then de-boned all three birds and put them on seperate platters, side by side. Then the party hounds dug in. They were asked to be objective and rate each bird. Bear in mind that this process was very informal with a few beers going to human consumption instead of cooking. But when it was all said and done, no one could really distinguish much difference between one bird and the others. Actually, the Dr. Pepper bird took a slight edge, but taking into account the fudge factor, there was no big difference.

I think that all the liquid does is keep a moisture level in the bird and, truth be told, it's probably mainly water vapor and not flavoring that does the deed. Whatever it is, "beer" can chickens are a keeper in the recipe book.

 

[daddio]

mighty fine looking eats that's the same thing i fixed sunday,in my opinion i've tried different liquids and haven't been able to tell any difference myself,and to be honest my cans alot of time seem to have mor liquid in them than when i started,i think it's the fat and jucies running into the can, great pics and good looking eats.

 

[chargrilled]

awesome bird and peppers.

I also agree with the flavoring of the liquid, same reason I do not flavor my water pan when qing. I just use it as a heat dispersment tool. my 2 pesos worth

 

[seboke]

Awesome looking bird!! Love the idea of a pepper as a plug!

 

[mcp9]

just as a note- i put crab boil in with some beer once and it gave off a slight creole taste. but creole chicken? they really dont go together. its an idea tho.

 

[flash]

emtee, I tend to agree. It seems the liquid would have to really do a high simmer to a slight boil and even then I wonder if it really would help. My "Set it and Forget it" rotisseries chickens taste very similar. no complaints though, it was good grub

 

[vlap]

thats some darn good looking chow right there!!!!

 

[superdave]

You guys are really missing some of the flavor if you don't bathe the chicken with the can liquid.

 

[smokin out the neighbors]

ABT's look good, and that's great color on the bird. If it tasted half as good as it looks, it's gone by now.

 

[capt dan]

Dang it man, once again, a wonderful Q-view!

My opinion on beer butt chicken. I don't think it matters what ya put in the can, as long as there is a can in there. It stops air from getting to the inside and drying out the bird, and being metal, it also conducts heat to the center of the bird, more so when the liquid finally reaches its peak temp, therefore cooking the bird from the center towards the outside with moist heat, and the outside towards the center with drier heat.Since the outter skin has the fat in it, the drier /higher heat helps to brown and crisp the skin. Its a match made in heaven.

I don't brine my birds either, for what its worth. Just a matter of preference.

Nice job Flash!

 

[richoso1]

Excellent smoke Flash, and some great Q View I might add!