BBQ, Wine & The Good Life With SaucyJoe
Indoor Beer Can Chicken
When you're living in Ioway, you have to be flexible in your planning due to the weather. Tuesday, we had 65 degrees and sunny. Yesterday, we started at 33 degrees with freezing rain and then cooled down to 20 degrees and snow. The north wind came up and made this paradise truly miserable, and me with a whole roaster chicken just waiting to be smoked! It was too raw even for Dr. Dave, the Arctic Smoker. I decided to get creative in the kitchen.
So, I prepared the roaster chicken like I always do:
Remove the neck, liver and gizzards.
Brine for an hour (1/2 cup Kosher salt in 1 gallon water).
Brush on some olive oil (I used some olive oil flavored with chili pepper).
Rub my favorite Saucy Joe's Ultimate Rub over the chicken inside and out.
Pulling out my Weber Poultry Roaster, my gift from my sis, Connie, I added 1/2 can of beer plus a dash of red pepper sauce to the cone shaped infuser (substitute beer can if you don't have one of these things) in the center. Placing the chicken upright onto the infuser seems particularly painful to the chicken, but not as painful as cooking for 2 hours at 350 degrees, which is what happened next.
NOTE: Place a pan under the chicken if you do this the traditional Beer Can Chicken (Don't you love having the words "traditional" and "ber" in the same sentence?).
While this chicken was missing the smoke taste, it was still very moist and flavorful. Cleanup is a breeze with the Weber Poultry Roaster.
So if you're somewhat trapped inside, try Indoor Beer Can Chicken!
Tomorrow is supposed to start out at -5 degrees, but no snow. I'm thinking about smokin' a roast!
As ever,
Dr. Dave
When you're living in Ioway, you have to be flexible in your planning due to the weather. Tuesday, we had 65 degrees and sunny. Yesterday, we started at 33 degrees with freezing rain and then cooled down to 20 degrees and snow. The north wind came up and made this paradise truly miserable, and me with a whole roaster chicken just waiting to be smoked! It was too raw even for Dr. Dave, the Arctic Smoker. I decided to get creative in the kitchen.
So, I prepared the roaster chicken like I always do:
Remove the neck, liver and gizzards.
Brine for an hour (1/2 cup Kosher salt in 1 gallon water).
Brush on some olive oil (I used some olive oil flavored with chili pepper).
Rub my favorite Saucy Joe's Ultimate Rub over the chicken inside and out.
Pulling out my Weber Poultry Roaster, my gift from my sis, Connie, I added 1/2 can of beer plus a dash of red pepper sauce to the cone shaped infuser (substitute beer can if you don't have one of these things) in the center. Placing the chicken upright onto the infuser seems particularly painful to the chicken, but not as painful as cooking for 2 hours at 350 degrees, which is what happened next.
NOTE: Place a pan under the chicken if you do this the traditional Beer Can Chicken (Don't you love having the words "traditional" and "ber" in the same sentence?).
While this chicken was missing the smoke taste, it was still very moist and flavorful. Cleanup is a breeze with the Weber Poultry Roaster.
So if you're somewhat trapped inside, try Indoor Beer Can Chicken!
Tomorrow is supposed to start out at -5 degrees, but no snow. I'm thinking about smokin' a roast!
As ever,
Dr. Dave
posted by Dr. Dave | 11:42 AM
2 Comments:
You would think that a guy who drank as much of the stuff as I do would learn how to spell "BEER"!
It could be that since you're so intimate with Beer, that you can just call it by it's shorter name "ber".
I'm seeing a pattern in our blogs lately. A gift from my sister Connie. Guess you could say she's quietly supporting our cooking adventures. Pretty much guarantees a great meal for her when we get together. She's a sly one!!
Beer Can Chicken ... indoors or outdoors, you can't beat it! We'll be posting soon on a device that'll help ya get that smokey flavor indoors. May save ya from having to endure an Artic smoking experience.
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