When I make beer can chicken I feel very sorry for the chicken. The whole process just seems so wrong, but the end result is so worth it. The chicken is so incredibly flavorful and moist, no other cooking method even comes close. One thing I have a problem with is the beer can itself. Basically you’re shoving this beer can in the chicken and there is paint on the can and the can is getting really, really hot. Too me, in a freaky health conscious kinda way, I’m thinking that probably isn’t very good for us. Hot paint, in direct contact with my food. I mean you wouldn’t dump the contents of a one gallon can of paint, then make chili in that can, would you? So, what’s the difference? OK, maybe that’s not apples to apples, but you get my drift.
And I haven’t even gotten into the precarious balancing act of keeping the chicken upright on the beer can. I love beer can chicken as much as the next guy, but I liken the process to cooking with a 25 year old pressure cooker. It’s scary and exciting, and the end results are worth it, if nobody gets injured.
In my opinion, the Vertical Chicken BeeRoaster is great solution to the paint and stability issue. The roaster is made of 18/10 stainless steel and has a sturdy base so the chicken stays safely upright. Use it in the oven or on the grill and toss it in the dishwasher when you’re done for easy cleanup.
OK, call me a freak on the paint issue, I’m OK with that, because I probably got you thinking…now didn’t I?
$24.99 from Chef’s
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