Posted on 09/04/2010 8:46:17 AM PDT by JoeProBono
It works better if you drink 3/4 of the beer and leave a 1/4 in the can to steam...you don’t waste as much beer!
And the baking temperature of the oven/grill is????
Isn’t the top of the chicken going to hit the lid of the grill? Maybe our lid is too shallow or I’m not visualizing this right.
Cook for approximately 1 1/2 hours or until the internal temperature registers 165.
I have an outdoor grill with a lid. I can cook at any temp from 150 F to 600 F. What would you recommend?
exactly,
my charcoal grill would not allow the bird to be perched in such a position.
Maybe a Cornish game hen?
We just stop the car and pick up some good ole Arkansas roadkill highway chicken. It doesn't take as long to grill, since it's already flattened.
Being single I prefer the local deli Wends special.
$5 for a fried Chicken (peices) or baked or 1/2 and 1/2.
Heck can’t buy a whole chicken for that price.
And no time to cook with easy clean up plus it lasts a few dayz.
I still cook on Sundays for the week and freeze portions for later down the road.
Made fresh tomato puree Chuck beef two bean Chilli and a Classic Stew (had a chuck roast and the meat was ample enough to make two seperate dishes, same with the tomato puree).
Hot Dogs (turkey) were on sale for 88cents and buns for 50cents....
Main stay is my salads and fresh frozen fruit smoothies...
Oh wait I am thinking this is the eating on a dime thread...not.
God bless the soul who first thought this idea up!!
Bet he/she had a few beers first :-)
I have a Weber Charcoal grill. 4 1/2” inches from grill to inside top of lid. If I take out the top grill, I can put the beercan chicken on the lower grill (Charcoal holding grill) and push the charcoals to one side. This allows 10” height clearance for the bird.
The charcoals on the side will provide plenty of heat, as chicken should be cooked with indirect heat anyway, not direct heat as you would use on steaks or ribs.
Just remember: OPEN the can.
Unless you want to launch the chicken. (A story told to me by two Texas A&M alumni reminiscing about their college days.)
ping
We call it “Drunk Chicken” in Oklahoma. Mighty fine eating....red
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