So I posted a question on chowhound last night and never have any of my threads been quite so popular. As I post this it is sitting at 43 posts and counting. Since I am learning about my grill and all the fabulous things to be made with it I was wondering about the infamous beer can chicken. I have always wanted to try it but J was always concerned with the dyes of the can, and what might come off at such a high temperature. It seems as though the consensus is that is is fine but that if you are really paranoid devices can be fashioned (think soup can) or purchased.
I think we should try it, but I suspect I will be outvoted – at least I will have to eat myself a whole chicken if I go for it. Anyone have any thoughts?
Here is the chowhound thread if anyone is interested: http://www.chowhound.com/topics/406270
And the original book from whence the whole idea came:Beer Can Chicken: And 74 Other Offbeat Recipes for the Grill
{ 3 comments… read them below or add one }
OK Katerina, I just finished reading the Chowhound thread and it looks as if the consensus states to go for it. It’s unlikely that any issues with metal or paints will arise and the moist meat/crisp skin combo is too good to let go. Your alternatives arr to get the Williams-Sonoma gadget or buy a rotisserie for your BBQ (a comparable result for chicken).
Ha, I was just reading this on chowhound, it was such a fun thread to read. Though I’ve never tried it, I assume it’s safe, and if the pains is the fear, why not wrap the beer can in foil? Just remember to spice the beer in the can too. Good luck.
We’ve been making beer can chicken for years and years and honestly never gave a thought to the can, other than giving it a wash first. i would give it a try so J can see no dye comes off.