*Glenn* 854 Report post Posted May 26, 2011 Did this 2 weeks ago when we had family over for my daughters birthday. You can buy the stands from Mitre 10. 1/3 can of beer per chook with a couple of cloves of garlic in each can. Salt & pepper the outside. I also use Tuscan seasoning. Cook for 1.5hrs @ 200'C (400'F). Keep an eye on them till the outer skin goes nice and crisp after the 1.5 hours. Best done on a BBQ like I've got and use the foil trays to stop them catching fire. Absolutely beatifull way to cook a few chooks BTW: My brother did the captions Quote Share this post Link to post Share on other sites
mtech1e30 0 Report post Posted May 26, 2011 We have the exact same BBQ. Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted May 26, 2011 We have the exact same BBQ. Canadian Broil King.. yes theyre great. I modified mine for special rotisserie spit. Quote Share this post Link to post Share on other sites
kingkarl 136 Report post Posted May 26, 2011 That is awesome. Lion red though? Quote Share this post Link to post Share on other sites
huff3r 347 Report post Posted May 26, 2011 That is awesome. Lion red though? Why waste a good beer just to cook a chicken? Quote Share this post Link to post Share on other sites
cliffdunedin 8 Report post Posted May 26, 2011 Why waste a good beer just to cook a chicken? :lol: :lol: I have done this quite a few times using a convection oven, and have have found that sweeter beers or stouts seem to have or give the best flavour. Quote Share this post Link to post Share on other sites
westy 614 Report post Posted May 26, 2011 We have the exact same BBQ. As do I. They're brilliant, although mine not so much now it's ~7 year old. Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted May 26, 2011 As do I. They're brilliant, although mine not so much now it's ~7 year old. I've stripped and rebuilt mine twice in the last 6 years... they just need a little bit of TLC and a few $$$ to keep them working and doing the job properly. I've also done a few mods which helps as well... but this is a BMW forum...not a (......) or BBQ forum Quote Share this post Link to post Share on other sites
polley 916 Report post Posted May 26, 2011 Looks like the chickens have shat them selves all over your foil plate Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted May 26, 2011 Looks like the chickens have shat them selves all over your foil plate Chicks... chooks... there's always a mess... at least I had a foil plate Quote Share this post Link to post Share on other sites
westy 614 Report post Posted May 26, 2011 I've stripped and rebuilt mine twice in the last 6 years... they just need a little bit of TLC and a few $$$ to keep them working and doing the job properly. I've also done a few mods which helps as well... but this is a BMW forum...not a (......) or BBQ forum There aint no way I can fix this anymore, the ally floor has corroded out of it. Must've been the wifes marinades ha. It came with the spit and cooked the best whole chickens. Could have done with a hot plate though. Quote Share this post Link to post Share on other sites
E30 325i Rag-Top 2915 Report post Posted May 26, 2011 Beer-can chicken is my Christmas Dinner speciality! I pefer to use Speight's in mine, good excuse to scull half the can each time. Helps to flavour the meat without over powering it, and also keeps it lovely and moist. Works on my cheap-arse Warehouse barby by standing the chickens on the hot plate side and then cooking with the burners on the grill side with the top down. Nice and easy cooking - 10 mins to prepare, leave it to cook, then eat! Quote Share this post Link to post Share on other sites
hotwire 352 Report post Posted May 26, 2011 ^^^^^^ What... Poms know what a barbeque is Quote Share this post Link to post Share on other sites
camera doctor 25 Report post Posted May 26, 2011 ^^^^^^ What... Poms know what a barbeque is Last time I was in the UK, a BBQ meant a small ( A4 Paper size ) foil tray with charcoals that you bought at Tesco, used once for a few burnt sausages and threw away OH, And I am sure a lot of people who clicked this thread were expecting this : Quote Share this post Link to post Share on other sites
pjay 8 Report post Posted May 26, 2011 Hahaha, actual laugh at the captioning. That's a great idea! Quote Share this post Link to post Share on other sites
E30 325i Rag-Top 2915 Report post Posted May 27, 2011 Last time I was in the UK, a BBQ meant a small ( A4 Paper size ) foil tray with charcoals that you bought at Tesco, used once for a few burnt sausages and threw away It depends on what level of UK society you are talking about, for the vast masses the foil disposable barbie is the only version. The best (and true) story about these is the older lady that took one back to Tesco for a refund, and when they asked why she wanted a refund, the lady said it was because it didn't come with the sausages and burgers shown in the picture on the outside ! After explaining that the picture was just to show how to use it, not what was inside they reluctantly they agreed to the refund and asked for the receipt, which showed she had bought two other foil barbys. When asked why she had only brought one back the lady replied, that the other two were still in her freezer as she thought it was just this one that was missing the food Quote Share this post Link to post Share on other sites
E30 325i Rag-Top 2915 Report post Posted May 27, 2011 ^^^^^^ What... Poms know what a barbeque is Oi, ya cheeky prick, that's you off the invite list for next year then! Quote Share this post Link to post Share on other sites
mr E34 11 Report post Posted May 27, 2011 Thats really nice Glenn,if you want to go to more trouble the next step up is to burn down dry Teatree & cook your chooks above the coals on a small rotissere,you have to keep burning more wood down(seperate area) & keep adding more hot charcoal over time. We only cook on dry Teatree now.(you can use any good wood also,dry grape/apple or similar) Quote Share this post Link to post Share on other sites
*Glenn* 854 Report post Posted May 27, 2011 Thats really nice Glenn,if you want to go to more trouble the next step up is to burn down dry Teatree & cook your chooks above the coals on a small rotissere,you have to keep burning more wood down(seperate area) & keep adding more hot charcoal over time. We only cook on dry Teatree now.(you can use any good wood also,dry grape/apple or similar) Yes I know that Boris... I also do my own smoking and make my own bacon... remember ?... there is a deli side to me Quote Share this post Link to post Share on other sites
hotwire 352 Report post Posted May 27, 2011 Oi, ya cheeky prick, that's you off the invite list for next year then! oops... bugger! Quote Share this post Link to post Share on other sites
