Go To ChefTalk.com
    Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Welcome to the ChefTalk Cooking Forums forums.

You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact contact us.

Go Back   ChefTalk Cooking Forums > Food and Cooking Forums > Food & Cooking Questions and Discussion
Register Blogs Photo Gallery FAQ Members List Search Today's Posts Mark Forums Read

Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking.

Reply
 
Thread Tools
  #1  
Old 05-25-2006, 03:07 PM
Registered User
Culinary Experience: At home cook
 
Join Date: May 2006
Location: Chicago
Posts: 7
BDeRo82 is on a distinguished road
Default Beer can chicken w/o beer can

is it possible to use say a can of tomatoe juice in place of a can of beer or is there something about the carbonation of the beer that sets it apart.
or what about using a random tin can and filling it with water and some random aeromatics in it instead.

chew on that one for a bit
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
Foodservicesingles.com
  #2  
Old 05-25-2006, 03:10 PM
CrazyTATT's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: Mar 2006
Location: Form BDA, imported local to Virginia Beach, for now
Posts: 215
CrazyTATT is on a distinguished road
Default

Any can with a liquid and aromatic will work. I've done it w/ tequillia(watered down), lime juice, lemon juice, onion, peppers, and a touch of liquid smoke. Came out well. I think the whole thing is the steaming from the inside, and dry heat on the outside to render things crispy, yet moist.
__________________
Like all good meals, this too shall pass
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #3  
Old 05-25-2006, 03:16 PM
Registered User
Culinary Experience: At home cook
 
Join Date: May 2006
Location: Chicago
Posts: 7
BDeRo82 is on a distinguished road
Default

nice call on the tequila
i will have to give that a shot
speaking of which i bet injecting just a bit of that would be nice also
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #4  
Old 05-25-2006, 03:19 PM
CrazyTATT's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: Mar 2006
Location: Form BDA, imported local to Virginia Beach, for now
Posts: 215
CrazyTATT is on a distinguished road
Default

I like to inject the bird and the cook!
__________________
Like all good meals, this too shall pass
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #5  
Old 05-25-2006, 03:39 PM
panini's Avatar
Registered User
Culinary Experience: Owner/Operator
 
Join Date: Jul 2001
Posts: 3,128
panini is on a distinguished road
Default

Our home family favorite is to stuff under the skin with oreg,tyme from garden Open a can diced tomatoes throw more herbs in there and put my version of bloomin onion on top of the can and the yardbird over.
For poker night, any bbq sauce thinned and put through a coffee filter into a spray bottle with your desired amount of JD. A good coating of coarse salt and pepper. in the can 3-4 scotch bonnets coca cola and JD. Once those puppies turn yellow start spraying them down with the spray. We all think they are great but I can't testify to that, my taste buds may be a little altered by munchie time
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #6  
Old 05-25-2006, 04:02 PM
CrazyTATT's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: Mar 2006
Location: Form BDA, imported local to Virginia Beach, for now
Posts: 215
CrazyTATT is on a distinguished road
Default

Quote:
Originally Posted by panini
Our home family favorite is to stuff under the skin with oreg,tyme from garden Open a can diced tomatoes throw more herbs in there and put my version of bloomin onion on top of the can and the yardbird over.
For poker night, any bbq sauce thinned and put through a coffee filter into a spray bottle with your desired amount of JD. A good coating of coarse salt and pepper. in the can 3-4 scotch bonnets coca cola and JD. Once those puppies turn yellow start spraying them down with the spray. We all think they are great but I can't testify to that, my taste buds may be a little altered by munchie time

Now THAT, sounds like a winner! I just learned a new trick I think...good stuff.
__________________
Like all good meals, this too shall pass
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #7  
Old 07-15-2006, 09:48 AM
Registered User
Culinary Experience: Line Cook
 
Join Date: Jul 2006
Posts: 31
starlord is on a distinguished road
Default Beer Can Chicken w/o beer can

I prepare a lot of beer can chicken, and I also experiment a lot, so trust me when I tell you that just about any liquid used in the beer can chicken set up will provide satisfactory results, and some are heavenly.
I have used sodas like root beer, 7-Up, colas. and orange juice(very tasty), Jumex brand mango juice. I always add some of my rub to the liquid, and the results have always been very good. I usually use a piece of apple to plug the neck hole, but potato also works nicely, too. I like the tequila suggestion, and have used wine on occasion, with a raspberry merlot being my favorite. I have a friend who says she is allergic to alcohol, so I once set up a non-alcohol chicken just for her. She ate the beer can chicken with no harmful effects, so showing that the cooking process boils off the more volatile alcohol. Bon appetit!
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #8  
Old 07-15-2006, 09:03 PM
Registered User
Culinary Experience: Can't boil water
 
Join Date: May 2006
Location: Foat Wuth
Posts: 209
bigwheel is on a distinguished road
Default

Well I aint a big fan of beer can chicken. Now dont get me wrong..I have ate some that tasted purty good but not as good as propaly cooked grand prize winning chicken. Yard bird of that genre is always split and cooked hot and fast. Long slow tortuous cooking sessions involving whole birds do not improve chickens in my book. Ideally a chicken should be cooked so quick its eyes still be blinking when they come off the fire. Just my tuppence and half quid of course.

bigwheel


Quote:
Originally Posted by BDeRo82
is it possible to use say a can of tomatoe juice in place of a can of beer or is there something about the carbonation of the beer that sets it apart.
or what about using a random tin can and filling it with water and some random aeromatics in it instead.

chew on that one for a bit
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #9  
Old 07-16-2006, 02:43 PM
Registered User
 
Join Date: Mar 2005
Location: Caracas
Posts: 46
cliveb is on a distinguished road
Default

My brain, addled from two nights of partying, tells me that a little bit of GOOD scotch whisky, some dark brown sugar and a little spring water, heavily dosed with s & p, might just work the same.
Then you can make a whisky-cream sauce on the side to moisten the chicken.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #10  
Old 07-16-2006, 09:55 PM
diane's Avatar
Registered User
Culinary Experience: Professional Caterer
 
Join Date: Mar 2006
Location: NZ
Posts: 302
diane is on a distinguished road
Default

Brilliant Clive. What a great question and great answers everyone.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #11  
Old 07-17-2006, 08:41 AM
Registered User
Culinary Experience: Cook At Home
 
Join Date: Dec 2005
Location: Rochester, NY
Posts: 117
JonK is on a distinguished road
Default Beer Can Chicken without the Can

While I suspect most folks are thinking of the grill when they do beer can chicken, those of us in the north, where winters are all too long, like doing BCC in the oven. I purchased a lovely pottery chicken cooker that has a tube in the center for holding both the chicken and the liquid of choice (and we've tried quite a few--a dry white wine is one of our favorites) and a surround (with a convenient pour lip) to capture the drippings for skimming and using for a sauce.

We bought ours from a potter (Maggie Black Pottery in Boone, NC, bucky@skybest.com) at a craft show, but I expect there are lots of other sources. It works just great, especially when you're too busy with other things to tend a cooking chicken.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
Foodservicesingles.com
Reply


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
A beer museum!? Pete Pairing Food and Wine 2 09-07-2002 06:36 PM
BEER !! coolJ Pairing Food and Wine 18 04-18-2001 12:49 PM
BEER !! coolJ The Late Night Cafe (non-food/cooking discussion) 1 02-19-2001 08:10 AM
Belgian Beer! Greg Pairing Food and Wine 3 11-14-2000 08:40 PM
What about beer? Greg Pairing Food and Wine 12 09-17-2000 11:28 PM


All times are GMT -7. The time now is 09:32 PM.


Powered by vBulletin® Version 3.6.9
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.1.0
© 1998 - 2006 ChefTalk.com • All rights reservedAd Management by RedTyger

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28