FWRTV001 – Beer Can Chicken
You asked for it, so here it is… the first-ever FWRTV episode! Watch Tim as he walks you through the steps of making beer can chicken, from brining to seasoning, to cooking, to eating. Enjoy!
7 Responses to “FWRTV001 – Beer Can Chicken”
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Tim
Nanette
February 20th, 2008 at 11:20 pm
Very nice!
February 21st, 2008 at 7:14 pm
I concur. Very nice job! I’ve been wanting to make beer can chicken for awhile. Can you make it in the oven? Also, I was surprised at the length you cooked the chicken. I would have guessed 45-60 minutes.
Later,
Kentie
February 21st, 2008 at 7:21 pm
I’ll cover this in the next show, but, yes, you can cook it in the oven. As for the length of time, I leave it in the Egg that long for two reasons – the smokiness (the parts that turn red taste like ham), and the crispiness of the skin. You could probably get to temp in in 45 minutes or so. I would think that you would need to add some moisture to the oven or grill if you cook for the length of time I do in order to avoid dryness. The brine will help considerably, but the Egg holds a lot of moisture.
–T
February 23rd, 2008 at 6:42 pm
Lovin’ the video guys! I rejoiced when Tim made his comment about the Bud Light. It’s ALL about the craft brew! Can’t wait to see the next one!
February 23rd, 2008 at 6:45 pm
I poured it down the sink. = )
–T
February 24th, 2008 at 6:33 pm
This is a great dish. I have been making them for several years. A friend from South Carolina explained it after ‘discovering’ the dish at a road house near his home in Aiken. I usually add soaked chips on the coals, either hickory or mesquite, to enhance the smokiness.
As far as cooking time, I agree with Tim to leave it on the heat for a long time. The steam from the beer can keeps the meat moist and the long cooking time lets the chicken’s ligaments gelatinize. In other words, falling off the bone goodness.
By the way, the only reason I have canned beer in the house is to make this dish and add to No-Knead Bread. It’s not workth drinking.
February 24th, 2008 at 6:36 pm
You rule, Bob.