I must be doing something right because every time I make beer can chicken, either in the oven or on the grill, it turns out perfect. Always cooked thru and no one has ever gotten sick from it. Just saying.
I told myself that I would stop drinking Miller Lite shirt
I started doing chicken years ago, probably 20. Soon afterward I started turkey. I also use fosters. The thing I do as I put all seasonings underneath the skin. It has always been a hit. I did cooking demos at county fairs for 8 years. I mix the seasonings with butter and out it both under and over the skin, and in the beer can as well. After the first time I did it, I was sold!!
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I told myself that I would stop drinking Miller Lite. So what you jealous you don’t make that much money yrs its advertising haven’t you e we heard that it got you to watch didn’t it. I have been doing beer chicken for years I have a special stand that holds we have a place and then I insert the whole bird on top of it but I do it in the oven don’t worry about the lead in the can it does not contain any no beer can contains lead or else you could not drink the beer is perfectly safe keep the bird most delicious. That is a well-known study in the BBQ world. The liquid in the can keep the internal temp of the chicken from reaching 165 and adds zero flavors. Spatchcock the chicken and it is just as good (better in my opinion). spatchcock on a grill over a pan of beer is how I do both turkey and chicken. Turkey is a couple beer. I’ll use some of that liquid in the stuffing and: or gravy. I made it many times until I read the article. Having had food poisoning twice, I take no chances. The calibrated thermometer does not lie.