Beer Can Chicken

[V-wiz]

Re: Beer Can Chicken

G'day
How big a tangine have you got? Mine must be pretty small I can only cook pieces in it and it just fits in the oven
Regards dave

They make larger ones that you can sit the turkey on

[Gulf]

Re: Beer Can Chicken

Darin,
I'm sorry for the hijack.

Down here, we normally use a 12 ounce can for the beer can chicken (aka: drunk chicken)



That 24 ounce can, may be just right for a turkey.

I'm glad that ya'll appreciated the link, and am very much looking forward to what ya'll come up with .

[V-wiz]

Re: Beer Can Chicken

That bird looks really happy sitting on that can of beer.

Yuuummm

[Novaslo]

Re: Beer Can Chicken

I normally cook two turkeys every Thanksgiving. I do them on two weber grills and they turn out fantastic. All most full proof. The gravy is all BBQ'd etc.

But, this year...I am going to use the Pompeii. So brine two birds and then probably get two Fosters Oil can's - Drink half or so, and off we go.

I will probably do a test run with a little 10-12 pounder and I will let everyone know how it goes.

[hodgey1]

Re: Beer Can Chicken

This thread has inspired me to do a turkey today, I will post results later.

[hodgey1]

Re: Beer Can Chicken

Well I gave a go to beer can turkey "bush's baked bean can" Sunday. I used the technique used in the Gulf/Chuck/Horno video. He mentioned the temp at 500*F and it appeared to have a small live fire going and then sealed tight. My results were pretty good, a 12 lb turkey cooked in 1hr 30min at 560*F. When I do it next time I will get temps stabilized, remove the wood/coals, then seal with door on, no active fire. The issue I had was with having a fire going was it smoked everything heavy which wasn't bad for the turkey but nobody was thrilled with smoked squash. All in all, it was a good experience.

[GianniFocaccia]

Re: Beer Can Chicken

Or maybe just make something out of steel?

Chris,

One of my brothers made a chicken stand by welding a 6" length of 2"dia stainless steel tubing to a flat 4"x4" piece of stainless. Works a treat, easy cleanup and can be filled with liquid of choice. No reason you couldn't make a bigger one for a turkey.

[Gulf]

Re: Beer Can Chicken

Well I gave a go to beer can turkey "bush's baked bean can" Sunday. I used the technique used in the Gulf/Chuck/Horno video. He mentioned the temp at 500*F and it appeared to have a small live fire going and then sealed tight. My results were pretty good, a 12 lb turkey cooked in 1hr 30min at 560*F. When I do it next time I will get temps stabilized, remove the wood/coals, then seal with door on, no active fire. The issue I had was with having a fire going was it smoked everything heavy which wasn't bad for the turkey but nobody was thrilled with smoked squash. All in all, it was a good experience.

Chris,
I have had some less than desirable experinces my self, by closing the door completely on a live fire, or by adding chips to a hot coals. The smoke needs to move. If it is not moving, it will settle on the food. The crap that settles on the food, doesn't even taiste good. You have the right idea by removing the unburned wood before closing the door. You can leave the small glowing coals if you want to. The bad stuff, that was in them, has already went up the flu .
You can have a great flavor for your cook with an almost completely burned out fire, if you keep the door open slightly. The best taisting smoke is almost no visible smoke.

[Laurentius]

Re: Beer Can Chicken

One of the problems with cooking a turkey in the beer can fashion is unlike chicken which has a higher fat content, turkeys are bred in the states for that big breast, which is all lean meat. When the turkey is cooked bolt upright all of the fats and juices just follow gravity, which insures a dry bird. In my experience the best way to roast a turkey in my WFO is in a pan with the breast down, then I turn it over and brown the skin quickly in the kitchen's gas oven. I alway get a nice juicy turkey.

[hodgey1]

Re: Beer Can Chicken

Chris,
I have had some less than desirable experinces my self, by closing the door completely on a live fire, or by adding chips to a hot coals. The smoke needs to move. If it is not moving, it will settle on the food. The crap that settles on the food, doesn't even taiste good. You have the right idea by removing the unburned wood before closing the door. You can leave the small glowing coals if you want to. The bad stuff, that was in them, has already went up the flu .
You can have a great flavor for your cook with an almost completely burned out fire, if you keep the door open slightly. The best taisting smoke is almost no visible smoke.

Thanks for the tips Gulf, it was fun. I loved the idea shown in that video but since I have been cooking and smoking meats my whole life, I should have know the smoke flavor was going to be heavy doing it that way.

One of the problems with cooking a turkey in the beer can fashion is unlike chicken which has a higher fat content, turkeys are bred in the states for that big breast, which is all lean meat. When the turkey is cooked bolt upright all of the fats and juices just follow gravity, which insures a dry bird. In my experience the best way to roast a turkey in my WFO is in a pan with the breast down, then I turn it over and brown the skin quickly in the kitchen's gas oven. I alway get a nice juicy turkey.

Lauren, I have to say the beer can turkey was very moist. The only issue I had was with the over powering smoke flavor that over took everything. Once the skin was removed from the bird "skins my fav" the meat was moist and no smoke flavor. The acorn squash we did was terrible, heavy smoke flavor with sweets was not good or enjoyed by any of the 8 people we feed. Next time, no live fire.