I'm convinced I have busted the b-c-u-t-c-c myth.

Experiment: Did the sittin' chook in the oven this time to ensure a constant temperature, 340F. Once the chook was cooked, 185F on meat thermometer. Within 10 seconds of removing the chook from the oven, I put a thermometer into the fluid, (beer), in the ceramic device. Temperature didn't rise above 180F. And there was no detectable reduction in fluid volume. The fluid does not/cannot boil. I'm therefore convinced that the chook acts as an insulator. However, both myself & guests agree that cooking the chook upright does make the chook more succulent. (Plus, I've bought these devices, & I'm bl**dy well gonna use 'em!). :ok:

Cue the "like making love in a canoe" slogan. ;)

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:ok:

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 ;)

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. :ok:

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!

Wobbly Weber Legs….fettled.
 

3mm hole - 4mm self-tappers. All three legs sorted. I can now roll the orb around the garden with abandon. :ok:

http://i61.tinypic.com/r7m1au.jpg

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:ok:

Smudge
 

I have done the chook in the sitting position, no can, and cannot taste any difference at all. Beer is for the chef. :ok:

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:ok:

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

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.

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.

I hope you used GAS Bomber :ok:

Of course!!

Is there any other way....................................?????????????

Good man :ok:

Big Green Egg brand lump charcoal. About $25 for a 20lb bag. From any BGE stockist. Next would be Natur-glo, $3-$5 less, but huge lumps. Burns hotter.

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.