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Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill [Paperback]

Steven Raichlen
4.1 out of 5 stars  See all reviews (8 customer reviews)
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Book Description

May 6 2002
Chicken on a beer can? You bet! When Steven Raichlen, America's barbecue guru, says it's the best grilled chicken he's ever tasted, cooks stop and listen.

An essential addition to every grill jockey's library, Beer-Can Chicken presents 75 must-try beer-can variations and other offbeat recipes for the grill. Recipes such as Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce, Root Beer Game Hens, Beer-Can Turkey (uses the 32-ounce Foster's), Stoned Chicken (it's grilled under a brick), Dirty Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled under pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup will have your mouth-watering. Whether on a can, on a stick, under a brick, in a leaf, on a plank, or in the embers, each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun.

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Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill + Steven Raichlen SR8016 Stainless Beer Can Chicken Roaster with Drip Pan
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Product Details

Product Description

From Amazon

Steven Raichlen's Beer-Can Chicken tells everything one should ever need to know about roasting a chicken upright on top of a can of beer. For those who find that premise strange or silly (Raichlen, in fact, thanks his publisher for being "wacky enough" to produce the book), the author describes beer-can chicken as "the perfect bird, crackly crisp, succulent within ... the most flavorful chicken you've ever tasted."

Raichlen's goal is to encourage grillers to have fun and use their imagination, and he presents 74 "offbeat recipes" as starting points. Notable selections include Beer-Can Turkey, which requires a giant 32-ounce can of Foster's to do the job; Welder's Chicken, a stewing hen wrapped in aluminum foil and turned with welder's gloves; Dirty Steaks, cooked right on the coals; and Diabolical Chicken, soaked with spicy French mustard and which Raichlen makes "whenever I'm short on time or fancy ingredients but want to impress the hell out of my guests." There are also recipes for "beerless birds" (Ginger Ale Chicken, Black Cherry Soda Chicken), side dishes, and desserts, as well as info on grilling techniques and equipment.

A chicken straddling a beer can, at the very least, makes a great conversation piece at an outdoor beer bash. Raichlen's most helpful hint? Make sure the beer can is open before putting it on the grill. --Andy Boynton

From Publishers Weekly

After such all-encompassing efforts as The Barbecue! Bible and How to Grill, Raichlen turns his attention to a single and hilarious style of preparation, one based on an inspired theory: if there is anything a guy loves more than his grill, his brew and his gadgets, it is the opportunity to combine the three into a succulent main course. The basic technique is simplicity itself, boosted by just enough schoolboy rudeness to make it irresistible. Take one whole chicken, insert half a can of a favorite beer into its cavity, then prop it up on the BBQ. The can, in combination with the drumsticks, forms a tripod that keeps the bird upright, allowing the skin to achieve a fine crispness even as the internal steamer flavors the bird and eliminates the need for basting. A cornucopia of rubs, marinades, and beer-can fillers provides for more recipe variations than one would sanely care to attempt (massage the chicken in dill, sugar, garlic and mustard, pour a little Scandinavian liquor in with the ale and, voilØ, Chicken Aquavit). For teetotalers, there are sauces made from cola, ginger ale, peach nectar or lemonade, each with the appropriate can of soft drink inserted into its awaiting fowl. He does include some recipes that might be better in theory than practice, such as the Quail on a Throne, which involves small cans of prune juice and a Cinnamon-Prune sauce. Subtle safety tips are proffered (Never grill a bird on an unopened can!).
Copyright 2002 Cahners Business Information, Inc.

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Customer Reviews

4.1 out of 5 stars
4.1 out of 5 stars
Most helpful customer reviews
Although this book sounds a little gimicky, it is still packed with many quality recipes. If anyone has used Raichlen's previous books, you know the recipes produce outstanding results - and this book is no different. I've tried about 12 recipes so far and they've all been outstanding. The Coca-Cola can chicken is every bit as good as the title recipe. (In other words, restaurant quality, or better)
The majority of the book is beer can chicken and its derivatives. And there are quite a few variations on the theme, almost enough to make you forget that this is mostly a book about poultry on a can full of some sort of liquid. Don't get me wrong, the resulting dishes are varied and spectacular, running the gamut from true American barbecue to Asian, to Indian, to Middle East, etc. - similar to his Barbecue Bible. However, you'd better like poultry if you buy this book. There are some meat, fish, and vegetable dishes (and dessert), but it's mostly poultry on a can.
One plus that the author mentions, and most people will figure out, is that even though it is mostly poultry on a can recipes you don't need to stop there. There are so many rubs, sauces, and marinade recipes in there, you can really be creative and do whatever you like with them. Throw in some good tips here and there and you've got a great book.
Call it 4-4.5 stars, simply because the author's previous barbecue books are true 5 star books that are hard to live up to.
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1.0 out of 5 stars A little book of very little content May 29 2002
By A Customer
I like the author's Barbecue Bible for its depth and diversity of recipes, but this little book is nowhere near his earlier work. There are a few decent Beer-Can Chicken recipes, though we have seen them before in other grilling books. Then there are some awful variations, like Root Beer Game Hens, and random stuff such as Grilled Prunes. This book is more about the joke of a chicken perched on a can than it is about food you would want to serve to your friends. It's not worth the price.
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5.0 out of 5 stars Easy, quick and great tasting food July 1 2003
I became interested in this book after watching the TV show BBQ Bootcamp on the Food Network (try to watch that show if you can, it will help you understand the logic behind the recipes). Now that I have the book and have tried some of the unusual easy recipes I am more pleased than ever. The Beer Can Chicken alone may be the best chicken I've ever had. It's extra juicy and a little spicier than I would have expected but VERY GOOD.
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5.0 out of 5 stars Love this book! Nov. 13 2002
As a long-time fan of basic "beer-can chicken", I was intrigued by this book and bought it for my husband. Its terrifically original, with lots of unique recipes and variations on the "beer can chicken" theme. (Including recipes for roasting a turkey on a Foster's can and quail on little bitty cans). If you're looking for new and interesting ways to grill, this is a great book.
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