Beer Butt Chicken.

Discussion in 'Fred's House of Pancakes' started by Godiva, Jan 13, 2007.

  1. Godiva

    Godiva AmeriKan Citizen

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    Tonight, for the second time, I have had to endure my Mother cursing over a chicken.

    The first time she wanted to make this beer butt chicken it was on the grill, as the original recipe intended. Chicken was prepared, a can of beer crammed up it's nice person and placed on the grill according to directions. My Dad predicted it would fall over. I suggested putting it on one of those wire thingies for roasting a chicken standing up and putting the can under it. Chicken fell over and beer spilled. Chicken was eventually placed on wire thingie. Digital meat thermometer was placed in chicken. Chicken wasn't done so my Dad closed the lid with the thermometer still in the chicken. (oops, you mean you're not supposed to do that?) Thermometer was rescued but hasn't worked the same since due to trauma. Chicken turned black but was still undercooked. Thigh meat still pink, breast meat a bit rubbery. Cursing from Mom. Promises to burn recipe. No such luck.

    Tonight, deja vu. Only this time it was too cold to send my Dad out to the grill. So my Mother decide to do chicken inside in the oven despite fact that there are no directions for roasting chicken in oven, only on grill. My Dad predicts chicken will fall over. She crams can up chicken's nice person and puts it in a roasting pan. I suggest using wire thingie for roasting chicken and pouring beer in pan.

    Chicken falls over. Mom curses.

    Dogs love new floor wax.

    Chicken roasted at 350 for 90 min. Thighs are pink and breast is underdone. Mom curses.

    I have confiscated recipe so no chickens can be harmed or cursed in the future.

    Does anyone know for how long and at what temperature to roast a beer butt chicken in an oven?
     
  2. MarinJohn

    MarinJohn Senior Member

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    Suggest mom drink the beer and you buy dinner at KFC
     
  3. bigdaddy

    bigdaddy Member

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    Once you cram the beer into the chicken, you need to spread the legs to form a tripod between the can and 2 legs. This way the chicken doesn't fall over.

    Cook until done.

    We cook beer can chicken all of the time. Only near miss is when chicken is finally cooked, getting chicken and can off the grill can be a little tricky. Beer is hot.
     
  4. priusenvy

    priusenvy Senior Member

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    I suggest you make reservations next time you have to make dinner for your parents.

    I roast chicken in the oven at a slighly higher temp, 425 degrees. One of my favorite roast chicken recipes is from Ina Garten (The Barefoot Contessa):

    http://www.foodnetwork.com/food/recipes/re...6_21404,00.html

    But the best chicken I've ever cooked (indoors) always comes out of this:

    [​IMG]

    Seriously. I've bought several of them as gifts after seeing how well it makes chicken. I have one of those wire stands somewhere and chicken cooked on it can't hold a candle to chicken made in the rotisserie.
     
  5. IsrAmeriPrius

    IsrAmeriPrius Progressive Member

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  6. TonyPSchaefer

    TonyPSchaefer Your Friendly Moderator
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    Alton Brown did a thing on beer chicken (and turkey and pheasant). In his normal style, it was as successful as it was funny.

    I have to advice but I like watching Alton.
     
  7. Godiva

    Godiva AmeriKan Citizen

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    <div class='quotetop'>QUOTE(IsrAmeriPrius @ Jan 13 2007, 10:53 PM) [snapback]375372[/snapback]</div>
    Ah.

    My Mother thanks you. My Father thanks you. The Chicken thanks you. And I thank you.

    Well, the chicken isn't really very thankful, but at least it will no longer be cursed.

    The dogs will miss that lovely floor wax.

    BTW I found some really awesome vertical roasters designed for beer, grills, et al. I may have to invest in one myself.
     
  8. Tempus

    Tempus Senior Member

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  9. jmccord

    jmccord New Member

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    <div class='quotetop'>QUOTE(Godiva @ Jan 13 2007, 09:37 PM) [snapback]375333[/snapback]</div>
    My wife and I have made "Beer Butt Chicken" many times in the oven. It is so easy and delicious it has become a favorite at our house.
    Any 12 oz aluminum beverage can will work. We've used beer, cola, club soda, even an emptied can refilled with water. We usually pour out the top 20% or so, just to minimize spillage. Very little actually evaporates during roasting. We just take a whole chicken, remove the giblets, etc., rinse and pat dry, then sprinkle the bird inside and out with your favorite dry seasonings. We've used lemon pepper or cajun seasoning, and others. all with great results. Be sure the can of liquid is lukewarm or warmer when placed in the bird. Using an icy can of beer fresh out of the cooler is a recipe for disaster. Like the man says - shove the opened can up the chicken's butt and set the assembly upright in a roasting pan. Spreading the legs a bit - tripod style - does help keep it from tipping. I throw it in the oven at about 350F and let it cook for about one football game (3 hours). This recipe is pretty forgiving and I tend to overcook. Cooking 3-4 hours usually ensures no pink parts. The cooked bird is always tender, juicy and with a crisp delicious skin. I've also used a convection oven with great results and even crispier skin.
    My favorite is to pull the pan out at halftime, drain off the chicken grease, and toss the grease over cubed potatoes. I then throw the potatoes back in the roasting pan around the chicken, and throw it all back in the oven to cook together for another 90 minutes. Ta-dah! Mix up a salad pack and dinner is served!
    Note: Be careful when handling the bird/can assembly. This can be tricky and messy - and that liquid is HOT!
    Enjoy. B)
     
  10. kDB

    kDB New Member

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    I've seen these at my work, but never used them. It could help keep the chicken from tipping.
     
  11. hycamguy07

    hycamguy07 New Member

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    <div class='quotetop'>QUOTE(MarinJohn @ Jan 13 2007, 09:48 PM) [snapback]375338[/snapback]</div>
    :lol: :lol: :lol: :lol:

    I would suggest buying a Turkey fryer, then fry the whole bird in safflower or penut oil... Mmmmmmm.
     
  12. winterrosebudd@mac.com

    [email protected] New Member

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    We do the beer butt chicken on the grill all the time. Are you grilling it indirect (fire on one side of grill, chicken on other)? It shouldn't be coming out black and raw in the middle.

    This cookbook is killer too...a million different beer butt chicken recipes...

    http://www.amazon.com/Beer-Can-Chicken-Oth...s/dp/0761120165
     
  13. Salsawonder

    Salsawonder New Member

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    Give up the meat entirely then no more chickens will be harmed! Course if you are using cheap beer in a can at least there is no waste there.....
     
  14. Godiva

    Godiva AmeriKan Citizen

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    <div class='quotetop'>QUOTE(Salsawonder @ Jan 14 2007, 01:18 PM) [snapback]375514[/snapback]</div>
    It was Miller Draft.

    The first can was pretty much destroyed. She used a regular crank can opener to try to get the top off as per directions. Aluminum beer cans aren't designed to have their tops taken off with can openers. She ripped a huge hole in the side. She got another can and we tried again with an old fashioned opener. That worked.

    But I think I may buy her a special stand just for this purpose. Just pop the top of the beer and pour it in. Recycle the can.

    Beer can roaster

    Vertical chicken cooker (I like this one best so far.

    Touch of Oranges

    Chicken Throne

    Norpro (seems a little tall)

    I'm thinking I can find something on eBay. Happy Mother's Day Mom!
     
  15. Jack Kelly

    Jack Kelly New Member

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    How did you dispose of the carcasses of the two afflicted chickens? Do they qualify as medical waste (since it seems what you were really doing was exploratory surgery/cooking)?
     
  16. Godiva

    Godiva AmeriKan Citizen

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    On each occasion they were consumed after further cooking to make sure they were safe to eat.

    Perhaps the dogs received more than they normally would during a family dinner.

    I'll try giving my Mother one of the specialized beer butt chicken roaster racks and make sure she cooks it long enough.

    If that doesn't work, she's going to set it and forget it with one of those Ronson Rottiseries. Life is too short to be at the mercy of a dead chicken.
     
  17. hyo silver

    hyo silver Awaaaaay

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    Isn't it great learning about other cultures? If it weren't for this, I'd have no idea what you people do with chickens. In Canada, the beer's worth drinking, and we let the roosters stuff the chickens. :lol:

    PS: There's no such thing as 'too cold to grill' (barbecue). Just be glad there's no mosquitos.
     
  18. Godiva

    Godiva AmeriKan Citizen

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    I think there are areas in the south where they actually grill the mosquitoes. I know in Florida they've been known to carry off small dogs.
     
  19. fphinney

    fphinney Member

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    "Does anyone know for how long and at what temperature to roast a beer butt chicken in an oven?"

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    The "Golden Rule" of knowing when chicken is done...It's when the meat on the legs starts to pull up from the joint.

    OK?
     
  20. Godiva

    Godiva AmeriKan Citizen

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    <div class='quotetop'>QUOTE(fphinney @ Jan 16 2007, 01:25 AM) [snapback]376155[/snapback]</div>
    Then a real stand is a necessity. If you use the legs to prop of the chicken if it's only on a can, when the legs start to weaken at the joints because it's "done" the chicken is going to become unstable and the can alone won't hold it up. I scored a nice non-stick stand that is good for both grill and oven on eBay yesterday. Happy Mother's Day, Mom.
     
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