Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

[Alex]

I poured out about 1/4 of the can, then added some spices and a squeeze of lemon to the remaining beer so theres flavour coming in from there as well as the butter on the skin.

Yeah, i always rest a chicken for a good 30mins!

[scarfmace]

nice! Next time, try butter under the skill for super crispy result

Or make a beercan chicka and put the lime under the skin as well

[endo]

that's how I'd imagine a horror-porn movie

[scarfmace]

[mclaincausey]

I hate to be “that guy” but I just can’t help it.

[scarfmace]

@mclaincausey that is why I asked if he drank the beer or not, it's my experience that the liquid from the can doesn't add anything to the dish. (and I have tried both)

This is a better way of cooking bbq chicken if you ask me

BUT I do love a good beercan chicken from time to time

[mclaincausey]

I think the beer can rack and orientation makes sense if there’s no can blocking air / smoke from the bird’s interior and potentially introducing toxins into the mix. I do like the rotisserie too

[scarfmace]

@mclaincausey

if the can is empty, enough heat will get trough to cook the chicken evenly from the inside aswell. Their idea that 180°C will not penetrate the buttom of an empty alu can is wrong.

Also the beer will evaporate, unlike his statement that it won't, but it takes quite some time so the cook is extended.

[Alex]

I stopped trusting American's opinions on chicken when I found out you chlorinate your chicken over there

[Alex]

And dont get me started on the people that wash their chicken in the sink before the cook it

[Alex]

@mclaincausey said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:

I hate to be “that guy” but I just can’t help it.

also..

You’ve never seen a fine dining restaurant serve Beer Can Chicken, have you? That’s because professional chefs know this is clearly not the best way to roast a chicken.

He has a few more Michelin stars than Mr Meathead, I suspect

[seawolf]

@Alex I’m sorry, what? This is news to me. I cooked professionally for 26 years and I’ve never heard of cleaning chicken with chlorine. Or washing chickens in the sink.

[Alex]

@seawolf chlorination is done pre sale. It’s the reason we backed out of the post Brexit trade deal with the USA for a uk lamb export/usa import situation

https://amp.theguardian.com/world/2020/nov/01/uk-will-not-import-chlorinated-chicken-from-us-ministers-brexit

And I’m glad to hear it about the washing thing, plenty of people do though, sadly

[mclaincausey]

Purely speaking in physical terms, of course a can of mostly water will act as a heat sink. That doesn’t mean it will completely eliminate heat and that’s not what he said.

These aren’t good counter arguments to the thrust of what he’s saying and the evidence that he cites. You do you, but IMO it’s really just another bogus piece of BBQ lore that it offers any benefits.

[seawolf]

@Alex oh wow. I try to buy my chicken from local sources, so hopefully that’s not a thing! Thanks for the info!

[seawolf]

@mclaincausey better off with a spatchcock anyway. I remove all of the bones except for the leg bones and it makes a lovely slab of chicken that cooks really evenly and allows for a crispy skin with ease.

[mclaincausey]

I love the spatchcock too. We did that this week.

The potato salad here is really amazing. Basically boil then smash then crisp potatoes, toss some Shiraz salad in tzatziki, and dress the potatoes with it. Amazing.

Not here to argue, but they lay out some experimentally supported facts in that article (working with a respected and decorated physicist) and other analyses that he links at the bottom. If you can falsify those, or if they don’t matter to you, more power to you, but I can’t poke holes in any of it.

[jordanscollected]

@Alex said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:

And dont get me started on the people that wash their chicken in the sink before the cook it

All of the major chicken companies in the US have some sort of anti-microbial wash for their chicken. some use chlorine in the solution. While the U.S. has arguably the best food safety system in the world, it doesn't skew towards being the healthiest.

I spend much more $$ on air-chilled clean label chicken as I can't stand the flavor and texture of Tyson or Perdue chicken. I will also admit that Tyson is a large and very important customer of the business I work for in the vegetable department.

Good on the U.K. for restricting the chicken import. I try to turn people on to the cleaner label meat here in my life whenever I can, but so many people see $9.50/lb for boneless skinless chicken thighs, scoff and head back to the cheap shit.

[mclaincausey]

Honestly I’m even more concerned about antibiotics in chicken supply chains than I am wash agents. Industrial coops are just gross and it’s well worth paying a premium for humanely raised chicken with minimal weird chemicals involved.

And I have personal antipathy for the Perdue family so I wouldn’t buy their products even if I didn’t care about how shitty and unhealthy it is.

[seawolf]

@mclaincausey that potato salad sounds so good!