prepping for beer can chicken

Discussion in 'Poultry' started by duggy, Aug 11, 2010.

  1. Hi all

    I've seen a lot of threads about beer can chicken in here already but I'm totally new to this so I was wondering, is there anything i have to do to the chicken before brining or adding a rub? For instance, do I need to take some parts of the chicken out or something or do I just buy it and use it as is?
     
  2. buy it and  use it
     
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    check the cavity to make sure the liver heart etc are not in there. 
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now with chickens I always just ge the bird and give it a good rub d=own with my favorite rub if the time. My rubs choices are always changing for I always trying new ones from here. Then I smoke my birds at about 275*-300* or so till they reach a intenal temp of about 165*-170 or so and let it rest foe sometime and then serve. Your will like it alot too. Trust Me
     
  5. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    There is a few parts that kinda do need to be removed. LOL And I can laugh since I have left these inside the bird till I was done. !Yikes!

    Its best to remove all parts that are not attached to the bird, the ones up inside the chicken specially.

    Other then that all I do is rinse it off, pat it dry, I slide my fingers between the skin from the top down and hide a patty of butter in there on each side, and then rub it with ADOBE pronounced ah-doe-bo. IMO the best stuff I have ever used. I use a little onion, a little garlic, maybe a pepper or two, the salt and pepper and sometimes plug the neck hole with a onion.

    One thing for sure.........Make sure you have an old shirt on when you make the first cut into the bird, chances are its gonna squirt juice. I have even talked to people that have done all this prep and then just cook it in the oven, and say it came out pretty good.
     
  6. oh thanks for the quick replies! 

    One more question..I know it's called beer can chicken so I'm assuming beer is the liquid of choice but is beer used merely as a preference of taste or is there some other mysterious reason for it being used?
     
  7. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    Ya know, I really cant answer that.

    I do know that I have used diet coke and also diet Dr pepper, I would think its more about the moisture then the beer. I think all the alcohol boils out when cooking anyways.

    Ya see, the reason I use the beer is that it makes for a good reason to start drinking for the day. Theres an old saying something like (if your lookin you aint cookin) and another that is something like (you cant start cookin till the first beers open) I know alot of folks dont drink at all and in all honesty the sober ones probably turn better Q. But its still a good excuse.
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    The main reason for using a beer can is that it keeps the moisture in the chicken. I am not sure what a coke or other liquid would do when hit with heat and smoke but you are only gonna be out the price of a chicken and some time if you want to try it. I would think if I was gonna use a soda that I might go with a seven up or sprite but that is just me

    Let us know what you end up doing
     
  9. new2que

    new2que Meat Mopper

    Can't drink all day unless you start in the mornin!  I just don't think a smoker can be fired up without a little refreshing libation to join the party.
     
  10. gregc

    gregc Fire Starter

    I have heard of people using dr. pepper and orange juice instead of beer. I have not tried it. I always use beer. Last time, I had my chickens all prepped and ready to and realized I did not have any can beer, only bottles. So I poured out two cokes, washed out the cans, and added beer. I'm sure coke would have worked but I like to go with what I know..

    Oh, stick and onion or something down in the neck of the chicken. I just started doing that and I like the turn out. Either way, the eating will be good!
     
  11. first thing is to make sure your chicken is dead, i recommend cutting its head off and removing all feathers and entrails. then the feet.......[​IMG]  ok ok just be s.a.
     
  12. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Cherry Dr. Pepper works good, I really dont think it matters, sometimes I will shove some garlic in the beer also. I have also wrapped the chicken in bacon, it is all good, you really cant mess up a drunken chicken. The cheapo racks they sell are worth it, way less frustrating to keep the bird upright.
     
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    Besides the instructions say to consume the first half of the can - I just cant remember what # can I am on when I finally put the chicken on the smoker [​IMG]  

     
     
  14. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I LOVE BEER CAN CHICKEN!!!

    Rinse the chicken in & out

    Take out any "Chicken Parts"

    Cut the "Popes Nose" off the butt

    Dry off the chicken

    Rub the outside with oil and cover with your favorite rub. 

    Drink 1/2 the beer or soda and stick it in the BCC rack.  You can add wine or whatever you think will work.

    Slide the little birdie onto the butt holder

    BBQ for 1 - 1 1/2 hours on Medium heat

    Throw some chips on the grill for a little extra smoke flavor.  I use my little gadget, but you can make a foil pouch and put some chips in it.  Add smoke for the entire time

    The skin is like candy to me!

    I've even boiled the chicken carcass and made some awesome chicken soup broth

    Todd
     
    Last edited: Aug 12, 2010

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