How To Cook Beer Can Grilled Chicken

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Flavors - How To Cook Beer Can Grilled Chicken

Good evening. Today, I discovered Flavors - How To Cook Beer Can Grilled Chicken. Which could be very helpful in my experience so you. How To Cook Beer Can Grilled Chicken

When I first got complex in smoking and grilling, one of the first recipes I had to try was beer can grilled chicken. It's such a great conception and the results are always supremely succulent that it make me jealous that wonder why I didn't think up such a great concept.

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If you are not well-known with what beer can grilled chicken is, first let me illustrate the basic principle. In essence the chicken is roasted in an upright position ie. Legs pointing down and the wings "in the air" as if it were standing up like a human being. To retain the chicken in this position and beer can is inserted in the cavity and that whole thing is then "seated" on the grill.

The beer can does more than just retain the cooking position of the chicken, it's also half full of beer and this helps to steam the chicken from the inside therefore ensuring that the bird is cooked on the inside and at the same time retention it moist.

In theory the beer adds flavor to the bird during the cookout but depending on whether you're passing smoke over the chicken as well, I think this has minimal added value other than the fact that you have to drink half the beer before starting! Last time I did it I used wine and I also added some chopped onion to the mix too.

For beer can grilled chicken to be a success there' tow factors where you need to take care.

The first is ensuring that the chicken does really stay upright throughout the cookout and whilst the whole conception of using the beer can to supply this retain is somewhat magical, in convention it doesn't always work out properly. Most folks these days have a vertical roaster and the added benefit of using one of these is that you get a drip tray to catch all the juices. If this is a cheat then I think it's well worth it because the gravy tastes so much better.

The other point where you need to take care is ensuring that the beer can will sit inside the chicken conveniently and if using a vertical roaster, inside that too. I found that it was easy to cut away the top of the can determined with scissors because this removes the structural rigidity of the can and you can in follow taper the open end to ensure a good fit. You can also engineer the height to the excellent dimension.

The added benefit here comes back to what I said earlier in that you can now start to experiment with dissimilar contents in the can to see what flavor combinations you can achieve. If you are going to do this then my recommendation is not to add wood chips to the fire otherwise you'll mask this subtlety.

Try stronger beer, or a barley wine. Wine is good, especially if it's infused with lemon and garlic. You can also add herbs to the contents of the beer can and get more flavor in that way.

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