Beer Can Chicken
Beer can chicken is great. The effervescent beer in the center of a chicken is a very effective way of flavoring the chicken. If you get the beer can up to 300 F the magic cooking temperature that beer is going to become airborne. Its going to be in a chamber of its own within the walls of the chicken. Pouring out juices and permeating the meat of the chicken.
Beer and chicken go along just like all things yellow. Butter, Chicken Bouillon, Chicken Broth, Chicken Seasoning, Chicken, Chicken, Chicken. That trend has change some now beef seasoning is being used in competition chicken now as part of the injection and rubs. I can’t explain that.
Beer Can Chicken truth. If you place the beer can over some coals like the warming side of the a Weber Grill. The can is going to conduct heat a lot faster than the chicken. 300 F is the magic temperature of all BBQ Cooking. At 300 F the can is going to get a lot hotter than the cold chicken just put on it. The bottom of that can is going to pull the heat right up into the center of that chicken. Put your full can of beer on a cooking eye or fire box and heat it till it gets hot then set the chicken on it. Getting the beer up to temperature is the whole problem. Get the beer hot is the deal. Low and slow is not going to work as well as hot and fast here well 300 F. I’ve reached in to get the beer can 3/4 empty started off full and burnt my hand on the can and beer that came out when I pulled it out of the chicken.
There is a threshold of heat needed in BBQ to make the cook happen and break the proteins down. If you got 24 hours to cook your BBQ and want to maintain a fire that long then by all mean 225 F is your answer. 2-4-6-8 hours @300 F sounds good to me. Whole hog is a 24 hour deal no matter how you cook it.
I will concede that if half the beer is poured out it will boil faster.
Beer Can Chicken