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Beer Can Chicken

post #1 of 11
Thread Starter 

This was my second try at beer can chicken.  The first time was a huge success but I thought I would use some tips that I got from JckDanls07.  He told me to seperate the skin from the breast and thighs and put the rub directly on the meat.  Also to cut the top completely off of the beer can. So I brined the bird for 2 days then did these two things and WOW!!!!!  Another great tasting bird with so much moisture!!

 

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This one turned out even better than the last one.  With the rub directly on the meat it sure does give it alot more flavor.  I made this one just for sandwhichs and kept the carass.

 

So the next thing I did was took this carcass and the frozen one from the last chicken added and tossed them in the pressure cooker.   I added carrots, onions, celery, spinach, and cooked for 15 min under pressure.  This made an incredible chicken stock.  I found a french onion soup recipe that calls for chicken stock (I know most call for beef) but I have made it once before with store bought stock and it is pretty good.

 

Well with so much flavor and a hint of smoke in my stock it made the french onion soup out of this world.  It was the best soup I have ever tasted and everyone in the family agreed!!!!  If anyone is interested in the recipe PM me and I will send it on. 

 

Brian

post #2 of 11

Sounds Amazing. So what was your time and temp on the bird? I was thinking about throwing a few birds on the smoker myself this weekend and using them to make some chicken soup since the weather is getting colder.

post #3 of 11

Subscribing to this thread :)  My daughter loves French onion soup... If I can make good enough, will be able to get her n grandaughter over more :)  Grandpa loves to spoil the kids ,, its my purpose in life :)

post #4 of 11
Thread Starter 
Quote:
Originally Posted by rbranstner View Post

Sounds Amazing. So what was your time and temp on the bird? I was thinking about throwing a few birds on the smoker myself this weekend and using them to make some chicken soup since the weather is getting colder.



I cooked @ 250 and both times they took less than 3 hours.  I always make my own stock.  I keep a ziplock in the freezer and put my vegetable cut offs into it when cooking.  Then when the bag fills up you have some awesome stock.  This one had everything in it!  Only tough thing is trying to make the exact same stock.

post #5 of 11

PM Sent.

post #6 of 11

Great job Brian, The bird looks delicious!

 

We also always boil the carcass down for stock!

 

No sense wasting all that smoky flavor.

post #7 of 11

Nice Job, Bomber---That looks GREAT !!!!!

 

 

Thanks,

Bear

post #8 of 11
Thread Starter 

Thanks guys!!!!

 

post #9 of 11

I Love Beer Can Chicken!!

I'm Gonna try separating the skin next time

Great Idea!

 

Left over BCC makes the best Chicken Salad Sammies

 

 

Great Job!

 

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #10 of 11

Man that looks mighty tasty. PM sent

post #11 of 11

Two strikes already and the bases are loaded for me.  I'm already making notes on what I can do better the next time.  I should have dried the birds better before adding rub.

I've got two full birds.  Ran out and bought my son two cans of beer and told him he could only drink half of each.  He looked at me kind of funny and gulped away a good half of each can and went back to his video game. 

 

I rubbed the birds with oil and rub and put a good dose of rub, too much maybe, into the inside.  I didn't rub under the skin since the skin seemed so tight. 

In my Masterbuilt smoker I used a water pan on the very bottom, amazin pellet smoker with cherry and hickory on one side of the next tray up and a drip pan on the other side.  Positioned my two chickens to drip into the drip pan.  Top vent is totally open and the wood chip tray pulled out an inch, as is the internal chip tray.  I'm not using wood chips at all but may add a bit of apple toward the end..

 

Worst case.  It won't taste any better than my neighbor's chicken and he's not coming over for dinner and doesn't need to know.


 

Quote:
Originally Posted by BlueBombersfan View Post

This was my second try at beer can chicken.  The first time was a huge success but I thought I would use some tips that I got from JckDanls07.  He told me to seperate the skin from the breast and thighs and put the rub directly on the meat.  Also to cut the top completely off of the beer can. So I brined the bird for 2 days then did these two things and WOW!!!!!  Another great tasting bird with so much moisture!!

 

012.JPG

013.JPG

This one turned out even better than the last one.  With the rub directly on the meat it sure does give it alot more flavor.  I made this one just for sandwhichs and kept the carass.

 

So the next thing I did was took this carcass and the frozen one from the last chicken added and tossed them in the pressure cooker.   I added carrots, onions, celery, spinach, and cooked for 15 min under pressure.  This made an incredible chicken stock.  I found a french onion soup recipe that calls for chicken stock (I know most call for beef) but I have made it once before with store bought stock and it is pretty good.

 

Well with so much flavor and a hint of smoke in my stock it made the french onion soup out of this world.  It was the best soup I have ever tasted and everyone in the family agreed!!!!  If anyone is interested in the recipe PM me and I will send it on. 

 

Brian



 

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