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Post by rangerone on Sept 5, 2014 19:00:43 GMT -5
Just read this very interesting article about beer can chicken. I used to do this method myself, and was never really that impressed with the results. This article reinforces my opinion about being careful how you cook chicken, and I thought others might find it interesting.
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Post by ncsmoker on Sept 5, 2014 23:05:02 GMT -5
Allan I never do beer can chicken. Just add some onion and herbs to the salt and peppered cavity. One interesting graph is the one of the chicken laying flat showing the cavity higher than the breast as time went on.
Tom
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Post by rangerone on Sept 6, 2014 9:31:03 GMT -5
Tom, that is the graph that shows that cooking a whole chicken is very different from chicken pieces. The outside of the bird is exposed to the oven temperatures of 325F. This is cooking the bird from the outside in.. The inside cavity of the bird takes an hour for the air temperature to barely get to 200F, even though air will heat much more quickly than meat. Therefore, the meat on the inside is cooking much slower. If you butterfly the chicken or cut it into pieces, all sides are exposed to the 325F temperatures and more even cooking occurs. I will be trying my first butterfly chicken in a few days.
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