Coff
 

Outrageous previous comments.......................

Ignore them..................

The authors clearly have no concept of anything that is of importance......................

Back to your nice piccies.....

I have not tried that way of stuffing a chicken, but I need to learn from your obvious expertise and your understanding of the value of GAS.

I assume you stuff a full can of beer or whatever up the bottom of the uncooked chicken, and put it on the barbie. How long do you allow? Or, given the ultimate flexibility of GAS, do you just see how it goes, and adjust the temperature accordingly?

I feel the need to give it a go!!

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:ok:

Evening all ...

SS ... glad to see you are "firing on all four" as usual :ok:

One has a side burner for the onions Smudge old chap :cool:

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) :E

Best ...

Coff.

Coff
 

Thank you - I shall give it a go!

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!

Same to you LangleyB :ok:

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.

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 :ok:

Smudge ... I claim no originality ... Just wanted to give the "method" a go :ok:

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)" :E

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!

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 :E

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.

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!

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.


http://thumbs2.ebaystatic.com/d/l225...n8iptMKkqg.jpg..........http://i4.ytimg.com/vi/cKXxYw48HP4/mqdefault.jpg

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. :ok:

Well played Brommers :D:D:D:D :ok:

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. :ok:

Stumbled upon this variation of beer butt chicken. For those of you across the pond (or the lake :E ), Famous Dave's is a chain of BBQ restaurants in the US - pretty good BBQ by 'chain restaurant' standards.

For God's sake don't use any 'draught flow' can!! The burnt plastic doesn't have nearly the quality aroma that you are looking for!!

Some of us never stopped, but then we did have a very dry winter. I am really getting the hang of indirect cooking in the Black Orb and can now produce some excellent legs of lamb, beer can chicken and, just this Sunday, a turkey (left in the freezer from Easter as we ended up in a hotel instead of at home. Christmas dinner will never be the same!). Anything that goes in, comes out delicious and is cooked quicker than in the useless bottled-gas cooker in the kitchen (no mains gas on my street). Lots of experimenting going on with different wood chips, herbs, etc and the most outrageously juicy citrus fruits, both in the Orb and on the souvla machine. And I can get real beer here as well these days, though Keo/Leon will still do the trick while waiting for the meat.