Beer Can Chicken
Pocono Brewery has always been the place where i used to enjoy Pulled pork some Corn on the Cob and a good pilsner of Yingleng lager,Mondays were my off days then.... The chill winds of the Pocono Mountains forget the fact that i hate to ski made ride down there ever week just to play around with americanised marinades and stinggy rubs at times iam happy with just Baby Back Ribs ...Pork was getting monotonus and asked them ..Do you have anything intresting on the menu?That was when I was introduced to So Called " Beer Can Chicken"I do not know who thought of taking a full beer can and sticking it inside a chicken then slow roasting it, but all I can say is " GOD bless th
em!".And, I wanted to try doing it myself or at my friends friday evening Bbq's when the summer hits the Old city of Philadelphia....and thats when it turned out to be magical and ever since it has failed to let me off the hookIf you have never heard of or tasted beer can chicken, I will let you in on the exciting news!Think about the last time you cooked a grilled chicken.? Did You Flip it too many times and had to cut it in half to see if it was done? Still pink in the middle - so you had to figure out a way not to have a "Pittsburgh style chicken"? (heard about Pittsburgh Steak that just takes a minute on the hot grill.... Well, here is your solution But Make sure you have ample amount of time This method is time consuming, no doubt, but worth it - NFL or GRAND THEFT AUTO at my Play Station and a Yiengling Larger used to pause my Wall clock. First, let us talk theory. Chicken should be moist and flavorful. There are many spices and sauces you can put on a chicken to add your favorite flavor, but how to you add the moist? That is where the beer can comes in.... My Budwiser atlast has the will to drop down from the refridgerator,Rubs or marinades what one can use could be endless I use jerk or the cajun infact Jerk is my favorite with a touch of extra chilly powder not forgetting my roots...
Now let us talk method. You need to start with a whole chicken and the skin should remain on. Take your favorite spice or rub and rub it on the chicken between the skin and the meat. This is not a fun procedure, so you must have your "big boy" or "big girl" pants on to do it. Then wash your hands.
Open up your favorite beer and drink half of it down (you can pour it out, but do not let your friends see you do it as you will be ridiculed for the rest of the evening). Additionally, you can use the stainless steel roaster to add your favorite beverage if you are not a beer fan - can you say bourbon? Cherry flavored drink? Pineapple juice? Fanta? The possibilities are endless!
Now, your grill should be on medium heat. Set the Chicken which actually stands as its mounted on the beer can on the grill (indirect heat) standing straight up. Grill for two to three hours at anywhere between 270 and 300 degrees. Be sure to check the internal temperature to 170 - that is how you know it is done!
During an experience with Chef Handy the pitmaster at a workshop in India I learnt that it could be made even more softer if we spray apple juice on the chicken with respect to regular intervals but I did learn about injecting of meats aswell lets talk about it on another day!
For Now lets get going on to the soft and succlent" Beer Can Chicken"...Cos packs a punch when its hot.
em!".And, I wanted to try doing it myself or at my friends friday evening Bbq's when the summer hits the Old city of Philadelphia....and thats when it turned out to be magical and ever since it has failed to let me off the hookIf you have never heard of or tasted beer can chicken, I will let you in on the exciting news!Think about the last time you cooked a grilled chicken.? Did You Flip it too many times and had to cut it in half to see if it was done? Still pink in the middle - so you had to figure out a way not to have a "Pittsburgh style chicken"? (heard about Pittsburgh Steak that just takes a minute on the hot grill.... Well, here is your solution But Make sure you have ample amount of time This method is time consuming, no doubt, but worth it - NFL or GRAND THEFT AUTO at my Play Station and a Yiengling Larger used to pause my Wall clock. First, let us talk theory. Chicken should be moist and flavorful. There are many spices and sauces you can put on a chicken to add your favorite flavor, but how to you add the moist? That is where the beer can comes in.... My Budwiser atlast has the will to drop down from the refridgerator,Rubs or marinades what one can use could be endless I use jerk or the cajun infact Jerk is my favorite with a touch of extra chilly powder not forgetting my roots...Now let us talk method. You need to start with a whole chicken and the skin should remain on. Take your favorite spice or rub and rub it on the chicken between the skin and the meat. This is not a fun procedure, so you must have your "big boy" or "big girl" pants on to do it. Then wash your hands.
Open up your favorite beer and drink half of it down (you can pour it out, but do not let your friends see you do it as you will be ridiculed for the rest of the evening). Additionally, you can use the stainless steel roaster to add your favorite beverage if you are not a beer fan - can you say bourbon? Cherry flavored drink? Pineapple juice? Fanta? The possibilities are endless!
Now, your grill should be on medium heat. Set the Chicken which actually stands as its mounted on the beer can on the grill (indirect heat) standing straight up. Grill for two to three hours at anywhere between 270 and 300 degrees. Be sure to check the internal temperature to 170 - that is how you know it is done!
During an experience with Chef Handy the pitmaster at a workshop in India I learnt that it could be made even more softer if we spray apple juice on the chicken with respect to regular intervals but I did learn about injecting of meats aswell lets talk about it on another day!
For Now lets get going on to the soft and succlent" Beer Can Chicken"...Cos packs a punch when its hot.
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