Steven Raichlen penned an article on Beer Can Chicken debunking the de-bunkers. I like his shows and have a couple of his books. He is pointing at "Other Websites" that have trashed Beer Can chicken.
Not a a bad article...though he is trying to sell you his vertical roaster.
Common ground is the idea that cooking the bird in an upright position helps increase moisture.
"Does the steaming beer keep the bird moist? I like to think so, although other barbecue websites correctly state that the evaporation of the beer (i.e., its transfer from the can to the chicken) is minimal. Here I must rely on experience: beer can chicken just tastes moister than most conventional roast chicken. Scientifically, I can’t explain why.
This brings me to one thing beer canning does that other cooking methods don’t. It forces you to cook the bird in an upright position. This assures uniform browning on the back and sides as well as the breast. (Remember all that Maillard effect roasting and crisp skin?) It may also foster moistness."
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