dib Posted September 6, 2010 Share Posted September 6, 2010 everything went well until the grease from the chicken started a nuclear inferno in the grill. I would appreciate any tips, suggestions to avoid this conflaguration in the future. Link to comment Share on other sites More sharing options...
BillsFanNC Posted September 6, 2010 Share Posted September 6, 2010 Were you cooking it with indirect heat? Link to comment Share on other sites More sharing options...
dib Posted September 6, 2010 Author Share Posted September 6, 2010 Were you cooking it with indirect heat? at first over the fire (duh) then moved it over to the non-lit side. Guessing this is 98% of the problem Link to comment Share on other sites More sharing options...
thebug Posted September 6, 2010 Share Posted September 6, 2010 Did you use a drip pan? What temp? Link to comment Share on other sites More sharing options...
dib Posted September 6, 2010 Author Share Posted September 6, 2010 Did you use a drip pan? What temp? drip pan is the next plan Link to comment Share on other sites More sharing options...
IDBillzFan Posted September 6, 2010 Share Posted September 6, 2010 (edited) drip pan is the next plan Dib, you really should use a drip pan below the bird for beer can, and especially ensure you are cooking over indirect heat. Chickens are fatty bittches and will cause flare ups all the time. Two options: you can get these small throw-away drip pans from Weber like these. Place it under the grate below the bird. I like these because they're smaller than you typically find in the grocery store. Another option is this roaster from Weber wifey got me a few years ago. Here's a look of it at work. I like this device because I can use the grease drippings for basting the bird, and quite honestly it just does a better job of keeping the bird upright. Edited September 6, 2010 by LABillzFan Link to comment Share on other sites More sharing options...
Fezmid Posted September 6, 2010 Share Posted September 6, 2010 This looks like a decent thread to announce the new TBD Cookbook Forum: http://forums.twobil...cookbook-forum/ I'm slowly working on migrating the recipes from the old Cookbook site into this forum. I'm trying to organize them by putting a tag in the front. Check the pinned topic for a list of current tags. I'm also trying to keep them consistent, as that will make it easier to publish a PDF or print a physical book in the future. Since it's not a database, we won't have a way to add them to multiple types (ie: "beef" and "appetizers"), but we'll make due. Feel free to contribute or to add comments on recipes already there. I don't see a beer can chicken recipe yet, so feel free to add it once you learn how to not blow yourself up in the process. Link to comment Share on other sites More sharing options...
The Dean Posted September 6, 2010 Share Posted September 6, 2010 Dib, you really should use a drip pan below the bird for beer can, and especially ensure you are cooking over indirect heat. That. OR, keep the bird over the fire, ditch the grease pan, and fill that beer can with 151 Rum! Now we're talking. Link to comment Share on other sites More sharing options...
WVUFootball29 Posted September 6, 2010 Share Posted September 6, 2010 This looks like a decent thread to announce the new TBD Cookbook Forum: http://forums.twobil...cookbook-forum/ I'm slowly working on migrating the recipes from the old Cookbook site into this forum. I'm trying to organize them by putting a tag in the front. Check the pinned topic for a list of current tags. I'm also trying to keep them consistent, as that will make it easier to publish a PDF or print a physical book in the future. Since it's not a database, we won't have a way to add them to multiple types (ie: "beef" and "appetizers"), but we'll make due. Feel free to contribute or to add comments on recipes already there. I don't see a beer can chicken recipe yet, so feel free to add it once you learn how to not blow yourself up in the process. I know of this recipe for fried noodles that could be added to that forum Link to comment Share on other sites More sharing options...
LeviF Posted September 6, 2010 Share Posted September 6, 2010 I know of this recipe for fried noodles that could be added to that forum I really hope it takes an hour or so to cook. That's the only way to have proper fried noodles. Link to comment Share on other sites More sharing options...
thebug Posted September 6, 2010 Share Posted September 6, 2010 I really hope it takes an hour or so to cook. That's the only way to have proper fried noodles. It takes just over an hour, but man are they a B word to get out of the beer can. Link to comment Share on other sites More sharing options...
Phil Hansen Forever Posted September 8, 2010 Share Posted September 8, 2010 Use a drip pan. By why waste a good can of beer, when a can of soda, or juice works just as good. Drink the beer, fill the can with anything...I'll leave it up to your imagination. Link to comment Share on other sites More sharing options...
Dante Posted September 8, 2010 Share Posted September 8, 2010 (edited) Kind of a coincidence but we just did one for the first time last weekend. We used a drip pan and cooked for 30mins at 400 degrees. Turned down to 325 and started basting with some home made bbq sauce and the pan drippings. Cooked at this temp for about 90 minutes until the inner part of the chicken was 170 degrees. Came out great! Was so proud took a pic of it! http://picasaweb.google.com/sevansgm/ThisWeekendPics#5513811806603041138 Edited September 8, 2010 by Dante Link to comment Share on other sites More sharing options...
Nanker Posted September 9, 2010 Share Posted September 9, 2010 Kind of a coincidence but we just did one for the first time last weekend. We used a drip pan and cooked for 30mins at 400 degrees. Turned down to 325 and started basting with some home made bbq sauce and the pan drippings. Cooked at this temp for about 90 minutes until the inner part of the chicken was 170 degrees. Came out great! Was so proud took a pic of it! http://picasaweb.goo...811806603041138 Paula Dean's 'Beer-in-the-rear Chicken'. Really? Link to comment Share on other sites More sharing options...
The Dean Posted September 9, 2010 Share Posted September 9, 2010 Use a drip pan. By why waste a good can of beer, when a can of soda, or juice works just as good. Drink the beer, fill the can with anything...I'll leave it up to your imagination. Are you suggesting the liquid imparts NONE of it's flavor to the chicken, or are you saying you find the various flavors of soda or juice equally appealing? Just curious. Link to comment Share on other sites More sharing options...
Whites Bay Posted September 9, 2010 Share Posted September 9, 2010 Real stupid question, but are you doing this on a charcoal or a gas grill? I'm a charcoal guy, so I can't help you on the gas grill side of the world. If you're using charcoal, start with a cheap-o charcoal chimney - best $10.00 you'll ever spend from WalMart. Sink a few while you're waiting for the coals to reach "maturity". Dump 'em on the base, put the grate on the grill, and toss in a 1 cm x 1 cm x 5 cm piece of hickory. Now comes the tricky part. Make sure you put the chicken to the edge of the grill. In the periphery. In other words, don't put the chicken right on top of the heat. Let it take the "shock" of the heat indirectly. Cover it, for God's sake, and stand by with a glass of water if things start to scream. Give it one glass of wine, and then flip it. Give it another glass of wine. At that point, you can determine whether more cooking is required. More wine is always good, but all bets are off after three glasses. Don't call me if you "F" it up. But the upshot is that if you drop the chicken right into the middle of the coals...well, it's like an afternoon in Hiroshima, if you catch my drift. Plan accordingly. Link to comment Share on other sites More sharing options...
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