My beautiful Weber!
Coff,
I must say, the chicken/beer method looks very interesting, on a proper Weber, would cooking with the lid in place be a better method ? I must say though, not too sure about that Wok of worms you have on your cooker, was that for a pet ?
Smudge
I must say, the chicken/beer method looks very interesting, on a proper Weber, would cooking with the lid in place be a better method ? I must say though, not too sure about that Wok of worms you have on your cooker, was that for a pet ?
Smudge
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Evening all ...
SS ... glad to see you are "firing on all four" as usual
One has a side burner for the onions Smudge old chap
BomberH ...
The trick is to keep an eye on the T & P's ... I used the far left and far right burners at about 60% with the central burners at idle ... then it took about 45 mins (hood down) to achieve the perfect result. As with everything ... precise temperature control is key. That's a full can of open beer ... otherwise you might experience some distress (or the chicken will)
Best ...
Coff.
SS ... glad to see you are "firing on all four" as usual
One has a side burner for the onions Smudge old chap
BomberH ...
The trick is to keep an eye on the T & P's ... I used the far left and far right burners at about 60% with the central burners at idle ... then it took about 45 mins (hood down) to achieve the perfect result. As with everything ... precise temperature control is key. That's a full can of open beer ... otherwise you might experience some distress (or the chicken will)
Best ...
Coff.
Last edited by CoffmanStarter; 18th Apr 2014 at 21:43.
if you are a Bitter man, Bods cans are a bit big so your chicken needs to be likewise [or a small one with a big arse].
As a fence-sitter par excellence I often use my big red Weber and a gas barbie on the same day .......... the gas one has a good battery-driven rotisserie for example, and excels at impromptu lunch al fresco with negligble flash-to-bang time; the Weber cannot be beaten for adding carcinogens to carcinogenic red and processed [sausage, bacon etc] meat, and is brilliant with trout or salmon.
Tomorrow is not promising for weather, and I will use both .......... the Weber has a good secondary duty, that of warming the chef's b*llocks in the chill NE'ly half gale.
Either way, people, have a great Easter Sunday!
As a fence-sitter par excellence I often use my big red Weber and a gas barbie on the same day .......... the gas one has a good battery-driven rotisserie for example, and excels at impromptu lunch al fresco with negligble flash-to-bang time; the Weber cannot be beaten for adding carcinogens to carcinogenic red and processed [sausage, bacon etc] meat, and is brilliant with trout or salmon.
Tomorrow is not promising for weather, and I will use both .......... the Weber has a good secondary duty, that of warming the chef's b*llocks in the chill NE'ly half gale.
Either way, people, have a great Easter Sunday!
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Drink some of the beer, and replace it with lemon wedges and some seasoning. Also season the bird with a rub, inside & out before you insert the can.
Better yet, get a sittin' chicken.
Better yet, get a sittin' chicken.
Forget the "sittin chicken", Something about Coffs beer up the kazoo offers a really interesting way of cooking a chicken. I'm certainly going to give it a try, I suspect my son and wife will be impressed with my "novel" methods. I apologise in advance for stealing the kudos due to Coff. Weber large kettle, indirect method with lid on should do the job nicely, and thanks again Coff.
Smudge
Smudge
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Smudge ... I claim no originality ... Just wanted to give the "method" a go
Coff.
PS. Keep watching as I feel the need to respond to SS's banter on the previous page ... something he will appreciate as one of the RAF's "rugged square jawed good looking (his words) Rock God (Rock as in Ape)"
Coff.
PS. Keep watching as I feel the need to respond to SS's banter on the previous page ... something he will appreciate as one of the RAF's "rugged square jawed good looking (his words) Rock God (Rock as in Ape)"
The "up the bum chicken" method has been tried for several seasons here. The best results I have achieved so far have come from drinking the bier (brown morris dancer's liquids are not allowed) and replacing it with red wine. About a third of a can will do it.
The taste is subtle but the meat is very moist. Agree with Smuj, cook the chook using the indirect method with a closed lid.
LangleyB as you appear to enjoy both sorts of BBQ would you consider yourself bi?
Coff I cannot help how I look!
The taste is subtle but the meat is very moist. Agree with Smuj, cook the chook using the indirect method with a closed lid.
LangleyB as you appear to enjoy both sorts of BBQ would you consider yourself bi?
Coff I cannot help how I look!
I haven't tried the 'up the bum chicken' on the grill - I usually just grill the cut-up chicken. But I've had chicken cooked that way in the oven, a friend of my sister (who's run a restaurant and is a fantastic cook) fixes it that way and it was quite good.
So, ordered a sittin' chicken and I'll be trying it. Perhaps a 'side by side' - fixing one on the sittin' chicken on the grill, and one in the smoker and doing a taste test
So, ordered a sittin' chicken and I'll be trying it. Perhaps a 'side by side' - fixing one on the sittin' chicken on the grill, and one in the smoker and doing a taste test
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Beer can up the bum chicken....I don't cook chicken any other way now. Even it do that way for the Sunday roast. Use a tray to catch the juices and add the remaining beer to them for a great gravy or jus as it seems to be called nowadays.
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The problem with beer can chicken is the beer gets boiling hot (obviously), and the chook on top of it is unstable. When that mofo falls over and the boiling beer spills everywhere, it is a little inconvenient to say the least. Hence the sittin chicken, which is flared at the base, and much more stable.
For those with (charcoal) Webers, for sure you need to use the indirect method. The direct method would be far too hot. With a BGE, there's a ventilated ceramic plate between the coal & the grate, so it works as a smoker at the same time.
I've done dozens of these chickens. We got a new stove about 2 years ago. I don't believe it's seen a chicken. Much cleaner!
For those with (charcoal) Webers, for sure you need to use the indirect method. The direct method would be far too hot. With a BGE, there's a ventilated ceramic plate between the coal & the grate, so it works as a smoker at the same time.
I've done dozens of these chickens. We got a new stove about 2 years ago. I don't believe it's seen a chicken. Much cleaner!
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I was given a Weber poultry roaster which works well and eliminates the risk of the bird falling over.
The porcelain coated (non stick) base catches the juices so there's no mess and is perfect for gravy/sauces.
..........
For best results, season the chicken with a rub, inside & out, as Roadster says.
Cajun chicken is delicious.
It also works well for smoked chicken if you have a 22.5" grill.
The porcelain coated (non stick) base catches the juices so there's no mess and is perfect for gravy/sauces.
..........For best results, season the chicken with a rub, inside & out, as Roadster says.
Cajun chicken is delicious.
It also works well for smoked chicken if you have a 22.5" grill.
Gas flight managed to produce a rather impressive inaugural chook o'can display at the weekend. It will now be a regular feature of future displays.
If you're after a seminal book (IMHO) on cooking using either form of satans' produce, I highly recomend "Braai the beloved country", available from all good purveyors of rivers.
If you're after a seminal book (IMHO) on cooking using either form of satans' produce, I highly recomend "Braai the beloved country", available from all good purveyors of rivers.
Thanks Coff, radiant burners at full throttle for 10 mins, got the cobwebs sorted and the tin foil parcel of hickory smoking nicely. Throttled back to 25%, assaulted chook with can, closed the canopy and had a very easy hour and 5 flight.
Stumbled upon this variation of beer butt chicken. For those of you across the pond (or the lake ), Famous Dave's is a chain of BBQ restaurants in the US - pretty good BBQ by 'chain restaurant' standards.
), Famous Dave's is a chain of BBQ restaurants in the US - pretty good BBQ by 'chain restaurant' standards.Join Date: Jan 2008
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if you are a Bitter man, Bods cans are a bit big
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Good to see that members of the PPRuNe BBQ Squadron Charcoal Flight are making a few tentative sorties
Portadown Way, JHQ Rheindahlen SOPs were turkey by indirect .............. the mains gas pressure fell at Christmas and the issue ovens were very small and poor and best kept for marching out!
I never saw beer-up-the-bum perpetrated during my total of eight years there. [Well, not on a dead bird, as it were].
I never saw beer-up-the-bum perpetrated during my total of eight years there. [Well, not on a dead bird, as it were].