The Beer Can Chicken Experiment pt 1.

 In an earlier post I did I mentioned that I was toying around with beer can chicken. With the diversity and variety of canned beers now, especially in the craft beer world, I thought it would be fun to do a few different “experiments” with it. This will be split up into 2 parts for a couple of reasons, one being that it would be a horribly long post, and the second is I want to give you all of my thoughts on how and why I came up with what I did in enough detail so it’s easy for you, and with the start of football season and tailgating season these could be a welcomed addition to your pregame fare.

 The traditional beer can chicken is basically a can of shit beer shoved into the cavity of a whole chicken with minimal seasonings with maybe the exception of BBQ sauce or some salt and pepper. There are slight variations here and there, but nothing to die for. I looked at this like a challenge to make it better, like Steve Austin (The Six Million Dollar Man, not the wrestler. You’ll get the reference if you are 35 or older if not then Google it kiddies, then it will make sense.). I decided that I wanted to a few versions to see what I liked best and I narrowed it down to 4 for our purposes here.  What I did first was find beer that I could work with to make something out of the norm as far as cooking with beer first. I do also realize I can dump any beer into an empty soda or beer can but where’s the challenge or fun in that? Then I got the gears turning on how I was going to do to the chicken. Based on the beer that I purchased. These days’ singles are easy to find at any wine/beer/liquor store. With the base of the meals being chicken I wanted to keep the beers relatively chicken friendly. So these are the 4 beers that I used and before you go into beer snobbery and/or judge me (that’s my job right?) for what I used listen and learn, remember here I am the Jedi and you are but a Padawan in the beer can chicken arts.  I used River Towne Hala Kahiki Pineapple Ale, Old Speckled Hen, 6 Point Sweet Action, and Acardia Wit Sun. Not my normal choices for beer, I know. I went in with a different angle when I came up with these, and that was “what can I use to cook with that can be different and be a good vehicle for chicken.” not the normal “what can I buy to pair up with chicken.”  

Now to the what and why portion. I tried and I feel I succeeded in making something different and tasty with these, (which won’t be the only ones I try out either) so here are the recipes and reasoning behind them. First I want to give my cooking techniques for beer can chicken. First and foremost don’t be afraid to get a little dirty. Just be clean and sanitary, it is chicken, and I am not a walking PSA for kitchen sanitation but wash your hands and keep your prep area clean. First you need a chicken somewhere in the 2 ½ to 3 ½ lb. area. Next you are going to want to open the beer and drink/dump (I prefer the first option) and stand up the can and place the chicken wings up and put the chicken over the can like the picture below. 

Now for the grilling part. What I do is an indirect method of sorts, I put the side where the chicken is on a low and the opposite setting on medium high. This helps prevent burning and it helps create a convection like air flow. You also want it on low so the beer in the can gets hot, steaming the inside and imparting flavor but not boiling over and creating a huge mess. Since all gas grills are different with their burner set up (front to back or left to right 2 or 4 burners) you have to plan ahead. If you are using charcoal pile the coals on the opposite side of where you place the chicken. Timing on this is usually in the 45 min. to 1 hour depending on the chicken, grill type etc. you want an internal temp of at least 165 degrees to be sure the chicken is cooked. I highly suggest purchasing a kitchen thermometer they sell them pretty much everywhere now and they can range from 5 pucks to 100 or so if you get certain digital ones. OK now that we got the tech portion done, here are the first 2 of the 4 recipes that I Did.

1.       Rivertowne Hala Kahiki Jerk Beer Can Chicken

This is probably the head scratcher for most of you. I am not a big fruit flavored beer guy at all. The first time I saw this beer from Rivertowne Brewing from Pittsburgh I have to admit it that I was intrigued more from a cooking standpoint than a drinking one. For what it is its not half bad sweet and Pineapple flavors abound, so this is our starting point. Jerk Chicken is traditionally spicy with some fruity/sweet notes, which is where the Pineapple beer fits in nicely. This is the only one of the 4 that I marinated, just because it’s the more traditional way to do Jerk chicken.This recipe is altered from the one on my Facebook page, but is pretty close to it.

Jerk Chicken Marinade

½             Spanish onion rough chop

4              cloves garlic rough chop

3              green onions rough chop

1-2          Habanero or Scotch Bonnet peppers or Jalapeno

1 bunch   fresh thyme and cilantro

1 Tbsp.    Ancho Chili powder       

5 tsp     allspice

½ tsp     cinnamon

¼ tsp     nutmeg

1/2 Cup.  olive oil

1 Tbsp.  brown sugar

¼ Cup    soy sauce

1 Tbsp.  salt

½ Tbsp. black pepper

Juice of 1/2 lime and 1/2 orange

½ of a Rivertowne Hala Kahiki beer

Mix all of the ingredients all together and marinate the whole chicken overnight. Reserve the remaining marinade bring it to a boil (food safety folks it had chicken sitting in it, this will ensure it to be safe) and use it to baste the chicken while it’s grilling.

2.       Romesco  Old Speckled Hen Beer Can Chicken

This was my favorite so far. This uses a Spanish style Romesco sauce, which is a sauce that is made of roasted piquillo peppers, as a wet rub with a traditional malty, nutty English ale as a balance to the tangy rub. The beer also brings out the flavor of the almonds in the sauce. Side note on this one. Old Speckled Hen is a nitro can and has a plastic widget in it, it used to be a floating one but now it’s fixed to the inside bottom of the can (which I didn’t realize at the time) so I had to go against my initial idea and bust out another widget free one.

Romesco Sauce

1 can      roasted piquillo or roasted red peppers drained

½ cup    toasted Almonds or hazelnuts

¼ cup    red wine vinegar

1 Tbsp.  smoked paprika

1 tsp      cayenne pepper

4 cloves                garlic

Salt and pepper to taste

In your food processor put your almonds in first and pulse them until they are almost paste like. Add the rest of the ingredients and process until it’s almost totally smooth. Set up your chicken then slather the bird with the sauce and cook to the above instructions.

So there you have the first Two in my series, I hope you like them as much as I had coming up with them and testing them out. 

Session in the Abyss

 This is not my typical blog, just a warning shot. I am not going to talk about food or pairing it with beer that much in this one. The main reason is that this is more of a ranting than a “normal” post for me, not that I don’t get fired up about something in every post but this is a prolonged one. It’s about everybody’s new hot girl, the session IPA and session beers in general. I am a hop-head, I love hoppy beer, and they make me happy. Not that I don’t love all forms of the magical brewed libation, but these are my sweet spot as most people know by now.

First off we have to define a session beer. More or less it means a beer with lower alcohol (my guess is somewhere between 3% and 4.5% by volume) for the purpose of having more than 1 or 2 in a session of drinking them, hence the name. A good explanation is on Beer Advocate, it gives a history definition of the term. It’s not like there aren’t a bunch of great beers that could be but are not defined as session beers. A good amount of British, American, and Belgian Pale Ales and other categories of beer fall in this range. Some are hoppy and some are not. There are literally thousands of choices that are session-able.

 For years we have been offered IPA’s that are big, bold, and sometimes ridiculous. It seemed like a contest between brewers to see who could come up with the next big hop bomb or the next melding of hop varieties to kick your palate around, not to mention hopping up other styles like black IPAs and Belgian IPAs that are now a sub- genre of sorts to IPA’s in general. So now you are going to tell me that the next thing everyone wants to do is a hoppy, lighter bodied, lower alcohol beer and call it a “session IPA”. The basis of the craft beer movement is and was to not give a flying fuck what advertisers, the general public, and everyone else thinks and make real beer. That idealism seems to be lost on these beers. Think Metallica’s black album.  No more metal up your ass, but an over-produced to fit the general populations taste so we can get more  ”fans”. The sell-out album. Session IPA’s are the sell-out beer. Mass appeal, watered down, still ok but not as good as what they should be. I am not saying they are not well crafted just to get that out there before people start throwing rocks at me. Now I am all for full flavored beers in whatever ABV range they fall in. Good well-crafted beer is good beer, period. This all being said I think that the use and apparent need to define a beer as a “session” beer is absolute bullshit. Also the other notion of the public wants lighter alcohol beers is another bullshit reason. My beef mostly comes with the necessity for a label. I am over all of the buzzwords like session and just slapping IP-fill-in-the-blank to make it a marketable beer. Spare me. So what’s next a Session Imperial Bourbon Barrel India Pale Stout? That would cover all of the buzz words and styles.

 I have tried a bunch of these beers and there are a couple that are really good. I enjoyed Fat Head’s Sunshine Day Dream and Stone Go To but they are not IPA’s in my opinion, they were aggressively hopped pale ales. Which is good.This my opinion and I am not the only that feels this way I am sure of it. I just want good beer without mass marketing ploys, and buzzwords, and all of that other bullshit that has been popping up. To sum it up from a previous point: What I am saying is I want Ride the Lightning not Load or Re-Load.