According to the scientists, beer can chicken is a bad idea I still do it, well haven't actually done it in years since discovering spatchcock, but just wanted to let yall know to be careful
Yeah, there ceramic big green egg beer can chicken holder is the one stupid branded thing I have. Highly recommended.
Health, BPAs, never heard of this before tonight, made an ass can chicken a few months back and it was delicioso.
Bad as in dangers of uncooked chicken stuff https://amazingribs.com/bbq-techniques-and-science/beer-can-chicken
If you do not probe the bird in the right spots, you will mistake eating a “juicy delicious bird” with eating a “raw undercooked bird.” The cold beer will prevent the inside of the bird from cooking as fast as the outside. Even if you start with a room temp beer, not great. You are putting a coldish heat sink in the middle of the bird where hot air is usually allowed to minimally circulate.
I would have bet money it was this thread on here that introduced the danger idea to me, but I could be wrong
It was. But remember, we have to ask time and temp to cook a butt literally every weekend around these parts.
Now figure out a way to put a boiling cylinder that allows steam to escape in the middle of the bird and woo baby, you got a stew going.
I preheat my beer before the chicken goes on it. Also important do dump 50-75% of it out so that it actually has a chance to heat to steam. If you’re shoving a full cold can of beer up your chicken you aren’t beer canning chicken properly
if you're dumping out the beer into anything other than your stomach you're not beer canning chicken properly
True but the rest of the equation is that to get the internal portion to temp that you are going to most likely overcook the external portion of the bird due to the heat sink in the middle. Tldr; beer can chicken was most likely invented by Bubba with a welder and not someone with a great overall knowledge of cooking. Can it make a good chicken, yes. Are there better methods available, absolutey.
I enjoy a good beer can chicken. They are fun to make and delicious. I have never been seriously injured while consuming.
I will say this, you can get a pretty damn good rotisserie chicken from the grocery store for cheap and a whole lot less trouble. If I'm going to go through the trouble of prepping meat and firing up the green egg, it's usually not a for a damn chicken. Also add in the infernal bitching of the wife for getting salmonella all over the damn kitchen
Making pork ribs on the kamado for the first time, any tips I should know? Smoking them at about 250 degrees, planning on doing 2 hours uncovered, 1-2 hours in foil, then just a little longer with bbq sauce.
Widely varying methods here on the board with ribs. I prefer just rubbing them with butt stuff or something equivalent and then leaving them unwrapped al the way.
Always do 3-2-1 and never failed me. Will say I see the appeal in not touching them at all and will try in the future.
This is what I do. Rub with yellow mustard then butt stuff, smoke for 2 hours at 225-250, then apply sauce and smoke for another hour. No wrapping. Nice and easy. Also make sure you remove the membrane from the back before you do anything else.
Some quick juggsian research suggests there are only ~15 of these in the country. So thanks for getting some of us excited for a treasure we cannot enjoy
Have Thursday / Friday off because The Masters and I have a shit load of vacation left ... gonna smoke a turkey breast and make turkey club sandwiches all weekend. May also throw a pot of meatballs and marinara in the egg
Also, every time I now hear or say chicharron, I can not help from singing this song in my head with chicharron substituted in. I have even been crazy enough to sing it out loud.