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Mtbchip
New member
Post Number: 8
Registered: 8-2004
| | Posted on Wednesday, November 24, 2004 - 12:26 pm:
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Place a "Heninie" (heiniken) in the belly of your favorite fowl and let it bake. I did these at 375-400 for 2 hours. The picture is at 1.5 hours.
Very juicy indeed! |
Greygooserocks
New member
Post Number: 7
Registered: 7-2006
| | Posted on Monday, January 15, 2007 - 6:46 pm:
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Not sure if you'll get this since the post was awhile ago but here goes anyways......did you cook to any particular internal temperature? or was this just a 2 hour cook at 375-400? thanks!! |
Mtbchip
Member
Post Number: 125
Registered: 8-2004
| | Posted on Monday, January 15, 2007 - 8:06 pm:
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I cook them for 2 hours when starting cold. Then I close down the K and dwell for about 15 more minutes. I have discovered as of recent that a dwell after cooking does wonders. Just don't leave 'em in TOO long of the birds just fall apart. Ck out the new custom made stainless cookers my friend made for me!
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Greygooserocks
Associate Member
Post Number: 12
Registered: 7-2006
| | Posted on Wednesday, July 25, 2007 - 4:06 pm:
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can your friend make some more of these cookers? i'd be willing to pay for them.... |
Thepidler
Member
Post Number: 402
Registered: 7-2003
| | Posted on Wednesday, July 25, 2007 - 6:27 pm:
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Went to Bonedaddy's the other night - Their Beer Butt Chicken is served with the empty 'Slitz' beer can still in it. I didn't know they even still made Slitz beer...
http://www.bonedaddys.com/default.asp
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Johnnyboy
Member
Post Number: 430
Registered: 10-2004
| | Posted on Thursday, July 26, 2007 - 9:08 am:
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Mtbchip, do you pour a "Heninie" (heiniken) in the SS tube?
Those are pretty nice cooking stands. I like it. |
The_handler
Member
Post Number: 82
Registered: 6-2005
| | Posted on Thursday, July 26, 2007 - 10:00 am:
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I've done it the way it's mentioned above, but have also tried it with a little different twist.
I just rip the top of a beer can out leave it half full. Cut a slice of an apple, onion and an orange and drop in the can with and a clove of crushed garlic. Rub the bird down with evoo and sprinkle with some rosemary. Place the bird on the K for about 4 hours at 300 degrees. The bird has great flavor and the meat is so moist.
Both methods do great. |
Mtbchip
Member
Post Number: 149
Registered: 8-2004
| | Posted on Sunday, July 29, 2007 - 11:57 am:
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We have put a variety of different herbs, spices, wines, beers, fruits juices....
All excellent and adds much flavor. I have been dwelling more as of late. Try placing your chicken in the "K" cold, light it up and run it up to 400 degrees and level out for 1.25 hours. Then shut down and dwell .75 more hour. WOW!!!! Moist and delicious but not for the crispy skin lovers. |
Mtbchip
Member
Post Number: 150
Registered: 8-2004
| | Posted on Sunday, July 29, 2007 - 11:59 am:
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can your friend make some more of these cookers? i'd be willing to pay for them....
I'll ask and post the cost. All stainless, will last a lifetime, but NOT cheap!
Chip |
Jessiemai
Member
Post Number: 46
Registered: 6-2004
| | Posted on Monday, October 08, 2007 - 6:22 pm:
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I've used whiskey (bourbon) and brandy in the cans too. Bookers (shhh...don't tell my boyfriend) and brandy combined with pecan smoke makes for great flavor.
I've never tried the herbs and fruits - I'll have to try that next time around. |
Joef
Member
Post Number: 199
Registered: 6-2006
| | Posted on Tuesday, October 09, 2007 - 5:09 am:
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Bookers?!? You trying for the first chicken and K in orbit? Bookers is close to being classified as rocket fuel... Using Bookers for anything other than sipping is criminal. |
Beer Butt Chickens