Beer can chicken myth or fact?

[Frozen Smoke]

Truthfully I don't do much chicken on the grill or smoker other than wings and drumsticks on occasion. I'm looking to do more of it particularly whole chickens. I've read opposing opinions on the beer can chicken method. Some say it's a complete farce while others claim it's chicken nirvana.
My guess it's the vertical orientation of the chicken in the smoker that it benefits from more than the can of beer it sits on.
I've read where folks claim that there is the same mount of beer in the can at the end of the cook as there was when they started. I don't see this as possible unless you are cooking at below boiling temps.

At any rate what is the official opinion of the AR brain trust?

[Butchman]

Meathead has an article dedicated to this fallacy in his book as well as here on this site somewhere.
I recommend reading it since the potential for food born illness is high with the beer can method!

[Frozen Smoke]

Thanks I did a search but it didn't turn up.

[HawkerXP]

Debunking Beer Can Chicken: A Waste of Good Beer, An Inferior Cooking Technique, And Dangerous
you can find this under chicken recipes.

[HawkerXP]

I used one of the racks made for doing "beer can" I just didn't use the can. Tasted great. I now have a PBC and this is a chicken machine.

[fzxdoc]

Here you go, Frozen Smoke

https://amazingribs.com/tested-recipes/chicken-recipes/debunking-beer-can-chicken-waste-good-beer-inferior-cooking-technique

Kathryn

[Spinaker]

This argument has caused many a head ache for Meathead, over the years. He was considering pulling the recipe off of the site because it was getting out of hand. LOL.

This is one of those food myth battles that seems to be very entrenched in outdoor cooking. Meathead's article lays it all out for the reader, and some still refute the science behind it. I am not sure if the comments made the jump over to the new site yet, but they used to be a mile long and some of them were getting nasty in defense of the tactic. Personally, if people want to make beer can chicken, that is fine, it is your kitchen. However, there are far better ways to cook a chicken, and far better things to do with a beer. (Even the cheap stuff)

[Frozen Smoke]

Oh boy I didn't mean to scratch the scab off a old wound guess I will look for other ways to do more chicken!

[Spinaker]

No, no, do what you like. It is your kitchen! All I am saying is there are better ways to do it. It has long been a point of contention in the BBQ world. I was trying to have some fun with it. I was not implying you ruffled any feathers. This kind of discussion is great! Frozen Smoke

[Sgt Tyree]

Being a self described "dumpster diver" (antique collector) I can tell you that when touring thrift stores one of the top grill related things found are the beer can chicken racks. That should tell you something. I have one but only use it as an impromptu rib rack in a Cobb grill.

[RonB]

Think about it -

When you cook a whole chicken, it cooks from the outside and the inside, (although I suspect a bit slower from the inside). Put a heatsink, (a can o' beer), inside the chicken and it will absorb the heat that was going to enter the chicken - but only from the bottom. That's because the chicken acts as an insulating layer for the beer can. So it will take a very long time for the beer to reach the boiling point.

I haven't tried it although I was gifted the beer can chicken stand several years ago - it just didn't seem like a good idea to me. If you want to do the experiment, I'll happily await the results. Just smoke two chickens at the same time - one with the beer can rudely inserted into the chicken. Is there a difference in cooking time? Is there a difference in flavor and/or juiciness? How much of the beer is left? What's the temp of the beer when you pull it out of the chicken? Did the beer absorb any chicken flavor?

[Willy]

Good question--no scabs scratched at all. Do read the link posted by fzxdoc. It's quite informative and makes good sense. RonB 's suggestion is a good one too, giving you a way to confirm things for your own eyes. Just be sure the internal temp close to the beer can is at 160°F.

I do sometimes smoke chickens vertically using a vertical roasting frame MINUS the beer can. Drink the beer; don't waste it!

[Spinaker]

Yep! Using the roasting frames and the can are two different things, as Meatheads mentions in his article. I like the frames, they procedure some good roasted chicken!

[lonnie mac]

I too use my rack without the can. The rack is great for a good roasted chicken. I have in the past used the can way back when it was a fad but them days are gone.

[fzxdoc]

I remember this photo. I wanted to rush right out, grab a chicken and a handful of bacon and blatantly copy you, lonnie mac . Then life got in the way. Then some brain cells died, apparently. Thanks for the reminder.

K.

[Huskee]

It'll still make a good chicken because a grilled chicken is always good. People give way too much credit to the beer though, which really is a moot point in such a cook. (But don't you dare tell them that though...)

[ecowper]

Personally, I prefer to spatchcock the chicken. But the beer can chicken holder without the beer can is a good method, too. I like getting heat and smoke to the inside and outside of the chicken equally.

[Elton's BBQ]

i've done it with redwine/apple-cider/beer and i can taste the difference in the meat when doing chicken..

[Attjack]

If you have 2 grills spatchcock and beer can side by side and tell us how they turn out.

personally I'll stick with beer can burgers and spatchcock chicken.

[FireMan]

vs spatchcock burgers?

[Jon Solberg]

I think can chicken is amazing. I don’t use beer. I do take the safety steps needed to prevent illness. Internal temp is internal temp no matter how you get there.

No rule in the kitchen. Just got to be safe and educate folks how to do that rather than dissuade them from what everyone on earth thinks is good.

[ecowper]

Safety is critical ..... the only rules in the kitchen (and BBQ pit) is safety. Other than that, it’s all about having fun and enjoying and cooking food.

[Jon Solberg]

I agree on safety 1000%. Just think of all the folks the put unclean cans to their lips every day never thinking twice about it. It’s mind blowing.

[ecowper]

Unclean cans .... that’s DIRTY ;-)