Debunking Beer Can Chicken

brodieb666 · Nov 9, 2016

BPA is a chemical added to certain plastics resins (especially PVC, and polycarbonate - type 3 and 7) as a placticizer, basically to improve flexibility.

It started out as an artificial estrogen, but was never used as such when it was found to be an endocrine disrupter, but then was found to be an excellent plasticizer. Some opponents link its use to the increases in early puberty in girls.

As betaboy says, the FDA says that it is safe in the levels found in food packaging, but those are usually not items that are meant to be exposed to heat- AFAIK it is banned for use in baby bottles.

As for how much would migrate from the can lining through the cavity walls into the meat, given that the temperature does not approach boiling point, and whether it it more than you would get from handling store receipts (it is used in making thermal paper, like store receipts), I have to say I'm not very worried.

sqwib · Nov 10, 2016

Just found these.

And I prefer Oven Roasted bird over any other method I have tried

15874577011_5f8ba97156_b.jpg

sqwib
Nov 10, 2016

chilerelleno · Nov 10, 2016

Another fan of the Spatchcocked bird here.
Never have done a Beer Can Bird, nor any of the wire holders.

browneyesvictim · Nov 10, 2016

Ive been biting my lip on this post. Seems everyone has a method they are passionate about. I have enjoyed excellent results with chicken grilled and roasted in all different methods including BCC and Spatchcocking. Heck, even just throwing a whole seasoned bird on a rack in the oven is some good eats right there! No beer can needed! I even love my Ronco "set it and forget it" rotisserie (but I wish I had the ability to control the temperature).

I learned about Spatchcocking several years ago while making Huli-Huli chicken. Now the whole concept and why its called Huli-Huli- meaning "Turn-Turn" is to keep flipping the bird and basting to prevent burning the sugars in the baste. Flipping a whole bird that is spatched I went with one of these and haven't looked back when I am GRILLING a whole bird or even with pieces and parts:

If I am ROASTING a bird I am more inclined to leave it whole when convection can happen around the whole bird anyway.

My point is, why would anyone want to limit themselves to only one way to cook bird?

SmokyMose · Nov 10, 2016

SQWIB said:
Just found these.
And I prefer Oven Roasted bird over any other method I have tried

15874577011_5f8ba97156_b.jpg

sqwib

Nov 10, 2016

Now that's some pretty cooked bird!
Thumbs Up

noboundaries · Nov 12, 2016

Turkey Cannon Turkey. Taken out of WSM 15 minutes before this post. Haven't even carved it yet.

002.JPG

noboundaries
Nov 12, 2016

003.JPG

noboundaries
Nov 12, 2016

bdskelly · Nov 12, 2016

One heck of a gizmo Ray. Like it? b

bdskelly · Nov 12, 2016

Noboundaries said:
Turkey Cannon Turkey. Taken out of WSM 15 minutes before this post. Haven't even carved it yet.

One heck of a gizmo Ray. Like it? b

noboundaries · Nov 12, 2016

Yes BD.

Still Yes.

The temp between the breast and the thigh is only 6-9F by the time the coldest part reaches 165F, usually the thigh. I put the veggies on the bottom rack of my WSM in a large roaster, the turkey on the top rack so the veggie pan catches all the drippings. I pour a little cheap chardonnay ($3 bottle) in the cannon. The rest goes in the veggies.

Our daughters and their husbands can't make it here for the actual Thanksgiving, but they all could make it here this weekend. We celebrated TG two weeks early! My wife and I will have our own again on TG day.

Ended up buying a frozen 16.3 lb Butterball, pre-brined turkey on Wednesday, thawed it halfway in cold water in the sink, then put it an extreme cooler with a couple ice jugs to finish thawing. Threw it and the veggies in the smoker at 11:30 AM with a chamber temp of 350F, 50/50 hickory and cherry. Temp dropped to 290F then climbed back up to 340F. When the breast was at 145F I opened it up and put another temp probe in the thigh. The influx of air spiked the chamber to 405F. I let it ride. The turkey was done at 2:15 PM, total time 2 hrs 45 mins. Took it off and let it rest. The veggies took another hour for the carrots to get tender.

Menu:

Spring mix salad with cranberries, sliced persimmons, pomegranate seeds, slivered almonds, and a peach vinaigrette dressing.

Smoked Turkey covered with melted butter then seasoned with Litehouse Poultry Seasoning with Freeze Dried Herbs

Smoked russet quarters, sweet onions, garlic cloves, and bulk carrots with Litehouse Poultry Seasoning, butter, and a bottle of chardonnay wine.

Mashed russets potatoes.

Trader Joe's cranberry orange sauce.

Jellied and whole cranberry sauce (can you tell folks around here are picky about their cranberry sauces).

Sage seasoned, oven baked, cornbread dressing.

Turkey gravy made from the drippings in the veggies.

Hawaiian Rolls and butter.

Iced Tea (Black tea with bergamot)

Homemade Merlot Wine 2011 (from the family of one of my daughter's in-laws)

Homemade pumpkin pie and heavy whipping cream, sugar, and homemade Mexican vanilla extract.

004.JPG

noboundaries
Nov 12, 2016

008.JPG

noboundaries
Nov 12, 2016

bdskelly · Nov 12, 2016

Noboundaries said:
Yes BD.

Still Yes.

The temp between the breast and the thigh is only 6-9F by the time the coldest part reaches 165F, usually the thigh. I put the veggies on the bottom rack of my WSM in a large roaster, the turkey on the top rack so the veggie pan catches all the drippings. I pour a little cheap chardonnay ($3 bottle) in the cannon. The rest goes in the veggies.

Our daughters and their husbands can't make it here for the actual Thanksgiving, but they all could make it here this weekend. We celebrated TG two weeks early! My wife and I will have our own again on TG day.

Ended up buying a frozen 16.3 lb Butterball, pre-brined turkey on Wednesday, thawed it halfway in cold water in the sink, then put it an extreme cooler with a couple ice jugs to finish thawing. Threw it and the veggies in the smoker at 11:30 AM with a chamber temp of 350F, 50/50 hickory and cherry. Temp dropped to 290F then climbed back up to 340F. When the breast was at 145F I opened it up and put another temp probe in the thigh. The influx of air spiked the chamber to 405F. I let it ride. The turkey was done at 2:15 PM, total time 2 hrs 45 mins. Took it off and let it rest. The veggies took another hour for the carrots to get tender.

Menu:

Spring mix salad with cranberries, sliced persimmons, pomegranate seeds, slivered almonds, and a peach vinaigrette dressing.

Smoked Turkey covered with melted butter then seasoned with Litehouse Poultry Seasoning with Freeze Dried Herbs

Smoked russet quarters, sweet onions, garlic cloves, and bulk carrots with Litehouse Poultry Seasoning, butter, and a bottle of chardonnay wine.

Mashed russets potatoes.

Trader Joe's cranberry orange sauce.

Jellied and whole cranberry sauce (can you tell folks around here are picky about their cranberry sauces).

Sage seasoned, oven baked, cornbread dressing.

Turkey dressing made from the drippings in the veggies.

Hawaiian Rolls and butter.

Iced Tea (Black tea with bergamot)

Homemade Merlot Wine 2011 (from the family of one of my daughter's in-laws)

Homemade pumpkin pie and heavy whipping cream, sugar, and homemade Mexican vanilla extract.

004.JPG

noboundaries

Nov 12, 2016

008.JPG

noboundaries

Nov 12, 2016

Yeah. Sorry about the double post there NoBo. ....Happens from time to time. The meal sounds perfect. Wonderful attention to detail. Being a Texan I'm not sure of the ice tea. But I try my best to be open minded.

Point for the detail and enthusiasim b

noboundaries · Nov 12, 2016

BDSkelly said:
Yeah. Sorry about the double post there NoBo. ....Happens from time to time. The meal sounds perfect. Wonderful attention to detail. Being a Texan I'm not sure of the ice tea. But I try my best to be open minded.

Point for the detail and enthusiasim b

I know. Happens to me too.

The iced tea is one of my son in law's favorite. He's of Persian heritage and that's the tea his family loves to drink. Tastes like a strong black tea with a bit of a bite. It's grown on us.

comer4tide · Feb 23, 2017

Did some chickens this weekend. Of course had to test both methods, spatchcooking and BCC. Both had great results, tender juicy bird and nothing left but the bones and fatty parts that didnt melt away. To each their own on this one, pick a route and go for it. I prefer the BCC, one I like to help make those beer cans to the proper cooking level and 2 because people love seeing those birds pirched up in the cooker with a beer can up their backside. I have always had good results with my BCC and prefer doing my whole birds that way

masondixon · Feb 23, 2017

Am I the only one who still chuckles internally like a teenage boy every time I hear the word spatchcock? Maybe I'm just dead set on proving correct my wife's theory that I am a 14 year old trapped in a 36 year's old body.

SmokyMose · Feb 23, 2017

I don't chuckle, but I wonder where the term came from. Someone, somewhere, went to the trouble of breaking a bird down the middle for some reason and someone watching asked what that was called. He apparently came up with "spatchcock".
I haven't tried it yet....

gr0uch0 · Feb 23, 2017

SmokeyMose said:
I don't chuckle, but I wonder where the term came from. Someone, somewhere, went to the trouble of breaking a bird down the middle for some reason and someone watching asked what that was called. He apparently came up with "spatchcock".
I haven't tried it yet....

Thank the Irish and English from the late 1700s: they're credited. Or to be blamed. :sausage:

dirtsailor2003 · Feb 23, 2017

SmokeyMose said:
I don't chuckle, but I wonder where the term came from. Someone, somewhere, went to the trouble of breaking a bird down the middle for some reason and someone watching asked what that was called. He apparently came up with "spatchcock".
I haven't tried it yet....

gr0uch0 said:
Thank the Irish and English from the late 1700s: they're credited. Or to be blamed. :sausage:

Spatlecock is the actual term. At some point it turned into spatchcock...

gr0uch0 · Feb 23, 2017

dirtsailor2003 said:
Spatlecock is the actual term. At some point it turned into spatchcock...

Didn't find that one, but spitchcock pre-dates spatchcock back to 1590. Unknown origin used to describe an eel that had been split and cut.

masondixon · Feb 23, 2017

Everything I searched seemed to point towards Groucho original explanation. According to the Oxford English Dictionary the term was originally used by the Irish in the late 18th century. And began as a shortened version of the phrase "dispatch the cock"

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