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by jfiling » Tue Oct 20, 2009 2:11 pm
by mattvan1 » Tue Oct 20, 2009 6:04 pm
by aoxo1 » Tue Oct 20, 2009 7:36 pm
by mattvan1 » Tue Oct 20, 2009 10:33 pm
aoxo1 wrote:Build a smokehouse and smoke it. Finest chicken you'll ever have.
by jb » Wed Oct 21, 2009 12:27 pm
by Larvell Blanks » Wed Oct 21, 2009 12:39 pm
by aoxo1 » Thu Oct 22, 2009 11:11 pm
mattvan1 wrote:aoxo1 wrote:Build a smokehouse and smoke it. Finest chicken you'll ever have.Or, if that's too complicated, ...........basic beer can chicken.Gas or charcoal grill. Medium fire (around 350)Open a can of full favored beer. Drink 1/4. Pour hot sauce or worchestershire or soy or something in the can for flavor. Wing sauce works well also. Maybe stick a stem of rosemary in the can. Rub the chicken with oil. Season well with salt, pepper, and whatever else you like. Invert the bird and insert the entire can into the cavity, so the carcass is upright and resting on the can. Close the lid on the grill and watch football. Ready to eat in 90 minutes. The contents of the can keep the bird mosit and the charcoal gives a great flavor. Foolproof (almost)
by dmiles » Sat Oct 24, 2009 4:07 am
by mattvan1 » Sat Oct 24, 2009 11:39 pm
dmiles wrote:This Beer Can Chicken sounds good. Let me ask I have the typical 3 burner gas grill. Since the heat is indirect do you turn the two side burners on and place the bird in the middle? Or just turn on the middle burner and place the bird over one of the side burners?
by jfiling » Tue Nov 17, 2009 7:57 pm
by mattvan1 » Wed Nov 18, 2009 7:58 pm
jfiling wrote:Just to get back on what I've learned...I thaw the whole bird (around 4 pounds) in the microwave. Heat the oven to 350 with a 12" cast-iron skillet inside, then toss the bird breast-side up in the skillet. Cook for 75-90 minutes. Lots of great roasted meat for the two of us.Then, once the remainder of the bird cools down enough to touch it, shred the rest of the meat and refrigerate for chicken salad. Take the remainder of the carcass and simmer with a carrot, stalk of celery, and an onion (all halved). That makes killer chicken stock.Basically, from one fryer/roaster chicken, I can make 4-5 meals easily, and all are yummy delicious.I will try the beer can grilling method, once I have a grill.
by jfiling » Fri Nov 20, 2009 5:44 pm
Also, make sure you remove the plastic bag from the cavity (usually has the gizzards and neck). I avoid at all costs thawing large cuts of raw meat in the mirowave. I would prefer to set it on a plate in the fridge for 2-3 days. If you do want to go the nuke approach, make sure the bird goes straight into a hot oven.
by Lebowski » Fri Nov 20, 2009 9:05 pm
by jfiling » Mon Nov 30, 2009 9:21 pm
Lebowski wrote:http://www.jamieoliver.com/recipes/chicken-recipes/chicken-in-milkTry this.Sounds gross, but its damn good. Restaurant quality chicken.
by exiledbuckeye » Mon Nov 30, 2009 9:52 pm
by Lubber » Tue Dec 01, 2009 9:52 pm
by jfiling » Tue Jan 12, 2010 4:35 pm
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