My beautiful Weber!
Gentleman Aviator
Have you yet had a chance to convince yourself that Bud's thicker than water?
Gemdeveloper,
My next trial will be on 12 August, I will report back after it, but, until I try it, I'm convinced of nothing. But I've read enough now to wonder what the advantage of warming beer is, if the chicken is as good without it. I would rather drink the beer myself mate.
Smudge
My next trial will be on 12 August, I will report back after it, but, until I try it, I'm convinced of nothing. But I've read enough now to wonder what the advantage of warming beer is, if the chicken is as good without it. I would rather drink the beer myself mate.
Smudge
I'm still not convinced the beer butt is busted.
SOP when using a smoker is to put a pan of liquid (water, beer, whatever) below the meat. I seldom run my smoker over 230 deg F and I've never observed the liquid boiling, but it keeps the humidity high so that the meat doesn't dry out during a multi-hour smoke. Water doesn't have to boil to humidify the air, and the sittin chicken base is ~4 times the area of a beer can so it'll be absorbing more heat. Then again, I'm looking at it from the point of view of a 4+ hour 230 F smoke rather than at hour at 350 F.
Next time I smoke a chicken, I'll do before and after measurements of the liquid in the sittin chicken (I do see value in starting out with hot water (or beer) instead of stuff out of the fridge).
BTW, first time I had a beer butt chicken, the lady (a relative) that prepared it was a cook at a nice restaurant so I figured she knew what she was doing (and it was fantastic). Then again, we were staying at a ski area at 10,000 ft. and she had it in the oven for several hours (no idea at what temp) - if the beer got to 180+F it was probably boiling
SOP when using a smoker is to put a pan of liquid (water, beer, whatever) below the meat. I seldom run my smoker over 230 deg F and I've never observed the liquid boiling, but it keeps the humidity high so that the meat doesn't dry out during a multi-hour smoke. Water doesn't have to boil to humidify the air, and the sittin chicken base is ~4 times the area of a beer can so it'll be absorbing more heat. Then again, I'm looking at it from the point of view of a 4+ hour 230 F smoke rather than at hour at 350 F.
Next time I smoke a chicken, I'll do before and after measurements of the liquid in the sittin chicken (I do see value in starting out with hot water (or beer) instead of stuff out of the fridge).
BTW, first time I had a beer butt chicken, the lady (a relative) that prepared it was a cook at a nice restaurant so I figured she knew what she was doing (and it was fantastic). Then again, we were staying at a ski area at 10,000 ft. and she had it in the oven for several hours (no idea at what temp) - if the beer got to 180+F it was probably boiling
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tdracer
I think that your assertion that the fluid in the can (wait one for further digression on what fluid), provides a nice humidifying atmosphere for the bird's chuff is precisely the mechanism... I am reminded that one is encouraged to put a large flat dish of water into the oven when baking bread to make the bread crust just that little bit special... the oven probably is at 200 degC or so, and yet there is not a lot of active boiling of the water... but some of the water does evaporate and that's what does the trick.
So... if one really is providing only a reservoir of something that keeps the bird moist inside (contain yourself, BEagle), and it doesn't really boil, it seems to me that beer is better used to moisten the inside of the OiC the evolution, and water is perfectly adequate for the bird. Of course, if one had a reasonable supply of cheap brandy or the like, and used that, then the evaporation just might be sufficient to flavour the meat.
So... if one really is providing only a reservoir of something that keeps the bird moist inside (contain yourself, BEagle), and it doesn't really boil, it seems to me that beer is better used to moisten the inside of the OiC the evolution, and water is perfectly adequate for the bird. Of course, if one had a reasonable supply of cheap brandy or the like, and used that, then the evaporation just might be sufficient to flavour the meat.
Not much active boiling of water at 200C?
Anyway, it's not just the water that evaporates from the beer. It has other flavours to impart. If you're worried about the chef, buy 2 cans. Come on, the recession's over!
Anyway, it's not just the water that evaporates from the beer. It has other flavours to impart. If you're worried about the chef, buy 2 cans. Come on, the recession's over!
Sitting Chicken on trial
As promised, and despite some inclement weather, my Weber was put to good use today in, for us, a final experiment with beer butt chicken. We cooked two chickens, both in "sitting style", one with a half full can of Bud, the other with an empty can of Bud. Of the six people eating (a blind tasting, in that none knew which was the one with the beer inserted) none could discern a difference in taste. Both chickens were moist, and flavoursome. We had a long discussion and came to the conclusion that using beer was a waste of good lubricant, and that even the suggestion of replacing the beer with water was irrelevant, as both were equally flavoursome. So, I suspect that the improvement in the flavours and succulence of the chicken is entirely down to the position it is cooked in, and the natural release of juices from the cavity. I rather suspect our next move will be to try without the beer can in place as the trays we have will support the chicken without. I'm sure others may have tried this, but I recommend that the beer be retained for the "chefs" use.
Smudge
Smudge
Akrotiri 71,
Totally agreed BTW, if your Callsign indicates date in post, we may have crossed paths. "Keep beer for those who strive to cook, just barbecue pure "sitting" chook".
Best
Smudge
Totally agreed BTW, if your Callsign indicates date in post, we may have crossed paths. "Keep beer for those who strive to cook, just barbecue pure "sitting" chook".
Best
Smudge
That beats the sh1t out of prices I just checked on A....n. Looks like a good deal. They offer a Weber 47cm Compact at that price
However, very satisfied with my Castorama/B&Q clone that cost me less than €60
However, very satisfied with my Castorama/B&Q clone that cost me less than €60
Last edited by Wander00; 26th Aug 2014 at 11:08. Reason: update
current rating on both types
As a relative (2 years) newcomer to Gas Flight, our recent week in sunnier climes cooking on good quality olive wood charcoal reinforced why, in the UK, Gas is the preferable fuel unless one is to spend more than desired on quality charcoal.
Happy for any charcoal drivers to advise of their preferred brand/source of quality product.
Happy for any charcoal drivers to advise of their preferred brand/source of quality product.
I know that many of you have been waiting for this...........................
But I did my first "Beer up the Bum" Chicken last weekend!!
SWMBO declared it to be delicious and very moist!!
So................... Success!!
And 'twas very easy.
But I did my first "Beer up the Bum" Chicken last weekend!!
SWMBO declared it to be delicious and very moist!!
So................... Success!!
And 'twas very easy.
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Happy for any charcoal drivers to advise of their preferred brand/source of quality product.
Both gas and charcoal are booked to be used on 6 Dec .......... pre-Christmas total 100% clan gathering, some 18 souls on board.
16" of pork loin to rotisserise on the gas, bratties, onions, and, separately, marinaded spare ribs [big red orb]. Will think of something else, no doubt.
If p*ssing down will trundle both BBQs into garage with door open. I expect all the blokes will stand around drinking my free drink and being blokey.
Oh! The joys of being a greatgrandad.
16" of pork loin to rotisserise on the gas, bratties, onions, and, separately, marinaded spare ribs [big red orb]. Will think of something else, no doubt.
If p*ssing down will trundle both BBQs into garage with door open. I expect all the blokes will stand around drinking my free drink and being blokey.
Oh! The joys of being a greatgrandad.
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At the risk of inciting some charcoal rage here, does anyone have a good recommendation for a small size gas barbeque (this is to supplement the Weber kettle) that can do indirect cooking fairly well?
Have been considering the Weber Q series but the small ones only have one burner so not too sure about temp control for cooking joints etc and being able to use a smoker with it.
Any advice would be gratefully received
Have been considering the Weber Q series but the small ones only have one burner so not too sure about temp control for cooking joints etc and being able to use a smoker with it.
Any advice would be gratefully received
Had you included all the self-insults and faggotry gags, you may have laid an easier path to a real answer and mitigated some of the possible incoming. But now you've done it! 
I look forward to some creative posting, or are the burnt wood brigade out of ideas?
I look forward to some creative posting, or are the burnt wood brigade out of ideas?
Eau de Boeing, at the risk of generating even more rage then your gas reference, if what you're looking for is a smoker I'd suggest an electric smoker. I got one for Christmas last year and I absolutely love it. The best true BBQ food I've ever done.
You plug it in, set the desired temperature (I usually go for 220F) and time, add the food and wood chips, and go do other stuff. Come back once an hour or so to add more wood chips. I usually set it up for ~4 hours.
Simply fantastic food comes out, and it's close to fool proof.
This is what I got:
If you have something like a Cabela's or Bass Pro Shop in your neck of the woods, they'll have a good selection of electric smokers.
You plug it in, set the desired temperature (I usually go for 220F) and time, add the food and wood chips, and go do other stuff. Come back once an hour or so to add more wood chips. I usually set it up for ~4 hours.
Simply fantastic food comes out, and it's close to fool proof.
This is what I got:
If you have something like a Cabela's or Bass Pro Shop in your neck of the woods, they'll have a good selection of electric smokers.