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Beer Cola-Can Chicken
I like the brine idea. I've used wine in the can and have placed thin slices of lime and garlic between the skin and the flesh and also try basting the bird with a barbeque sauce towards the end. Also throw some garlic cloves into the can with your liquid of choice.
Beer Cola-Can Chicken
What would be the specifics for cooking this in an oven?
Thanks!
Beer Cola-Can Chicken
This is a spin off of the original Beer Can Chicken that is absolutely fabulous!!! Why would you want to stray from the original?? I suggest you try this with a half a can of beer with some onions and peppers added, rather than a "cola." That is unless your religion prohibits the use of acohol, but then that never stopped you before. HA HA
Beer Cola-Can Chicken
I'm trying this recipe out tonight. Wish me luck!
Beer Cola-Can Chicken
I've heard about this for years and never tried it. But OH MY SOUL!! I have GOT to try this now! Well, I'll assemble it and have my Honey grill it. The MEN do the grilling in this house. LOL It's time to do something new too! This is now on the menu for Saturday!
Beer Cola-Can Chicken
@granny: I think your caps lock key is broken!
Beer Cola-Can Chicken
I FOR GOT TO SAY THAT ANOTHER THING THAT WE DOI S SPRAY THE CAN WITH A NONSTICK SPRAY SUCH AS PAM AND THAT ALSO HELPS THE CHICKEN COME OFF THE CAN EASIER
Beer Cola-Can Chicken
HI, HERE IN LOUISIANA WE HAVE BEEN DOING BEER CAN CHCKEN FOR YEARS..WE USUALLY PUT WATER IN AN EMPTY CAN WITH ONIONS, PEPPERS, A LITTLE LIQUID FLAVORING OF YOUR CHOICE SUCH AS BBQ SAUCE, LIQUID SMOKE , SOY SAUCE, HOT SAUCE ETC. WE THEN SEASON THE CHICKEN ALL OVER WITH JUST ABOUT ANYTHING YOU CAN IMAGINE, BUT ALWAYS WITH ONION & GARLIC POWDER, SALT AND RED PEPPER. WE HAVE EVEN INJECTED THE CHICKEN. THERE ARE SO MANY WAYS SO JUST THINK UP YOUR OWN WAY AND IT WILL COME OUT GREAT. IF DOING IT IN THE OVEN PUT THE CHICKEN IN A PAN WITH ABOUT AN INCH OF WATER IN IT AND IT WILL ALSO HOLD THE MOISTURE BUT YET HAVE A CRUNCHY OUTER SKIN. YUM >>>ENJOY
Beer Cola-Can Chicken
I just made this about an hour ago. The result is a tender chicken with tons of flavor, no silverware required! DIG IN! I also made some mango salsa for some sweet and heat!
Beer Cola-Can Chicken
I bbq my beer can chicken in a Caphalon angel food cake pan. I put the liquid and any other seasonings in the bottom of the pan and it steams as well as having the chicken directly over the can and cuts down on all the grease splattering on the grill and cover.
Beer Cola-Can Chicken
I bbq my beer can chicken in a Caphalon angel food cake pan. I put the liquid and any other seasonings in the bottom of the pan and it steams as well as having the chicken directly over the can and cuts down on all the grease spattering on the grill and cover.
Beer Cola-Can Chicken
The flavored juice drinks in the Mexican section at the supermarket are also a good choice. They come in a can (like Colas) and in flavors like Peach, Nectar, Pear, etc. The Nectar is great with a brown sugar based rub. Gotta love the looks of that chicken sitting up there getting all pretty!!!
SCHLURP!!!!!!!!
Beer Cola-Can Chicken
Oh, one other thing. I have a traditional Weber charcoal grill with the dome lid and we cooked two 3-4 lb. chickens at one time with room to spare. The bricks in the bottom unintentionally sped up the cooking time (I had put them in the bottom of my grill to keep the charcoal pushed to either side of the grill), but that was great and the chickens turned out very juicy. We gave one to a friend who said it was the best chicken she had ever had. I hope this helps the person up there who has a Weber grill. I love mine and I will never go back to gas. Hated that.
Beer Cola-Can Chicken
This was super delicious and has got me buying whole chickens again. Instead of the drip pan I put bricks in the middle of my weber charcoal grill (I have a gas grill too, but never used it) with the charcoal on either side. We made 3 chickens last Saturday on Pepsi cans. They took just over an hour over the bricks. Indirect heat cooking on my grill has revolutionized along with the chimney has revolutionized my outdoor cooking. We live inland California and it is way too hot to use my kitchen starting in about May. With indirect heat I have even cooked Silver Palate's Chicken Marbella in a glass dish along with some steamed broccoli and my house stays cool!
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I like the brine idea. I've used wine in the can and have placed thin slices of lime and garlic between the skin and the flesh and also try basting the bird with a barbeque sauce towards the end. Also throw some garlic cloves into the can with your liquid of choice.