bgtfielding
Full Member
Beer Can Chicken 
+*+* POST your food pics for meal ideas +*+*+*
- Thread starter StaceyUK
- Start date
systema
Calorie Counting
Beer Can Chicken
I really don't like that photo (no offence not YOUR photo) but there is one in my cookbook and it always reminds me of a little person sat there
and I have covered it with a piece of paper!!Chicken tastes good though.
Beer Can Chicken
Is it just chicken roasted on top of cans?
ailly
Silver Member
bgtfielding said:Beer Can Chicken
This is hilarious, but also delicious looking. Did you get it to do a modelling session infront of the mirror? Or did you cook two?
Yum yum!
Sent from my Desire HD using MiniMins
xxsparklesoxxx
Member
hey, i noticed a lot of people saying that they cant be bothered making chips cause they take ages.my mum used to be a consultant (she lost over 6 stone ) and wat she used to do was on her day off prepare a huge batch (cut, boil, dry fry in a pan and season) then freeze them as they take about the same amount of time as shop bought frozen chips to cook and you know there is always something there if you fancy a wee treat.
thanks
) and wat she used to do was on her day off prepare a huge batch (cut, boil, dry fry in a pan and season) then freeze them as they take about the same amount of time as shop bought frozen chips to cook and you know there is always something there if you fancy a wee treat. thanks
bilsat
Really likes to cook
Hi Toddles.
Yes I cook the eggs with a glass lid on them then remove as soon as the yoke is set!
Todays dinner......
Pork mexicana, very spicy, hot!
adjust the seasoning to suit your tastbuds.........
Pete’s Pork Mexicana
Serves 2
Ingredients
1 Onion, cut into quarters (s) (sff)
1 Large chilli, deseeded & finely chopped (s) (sff)
1tsp sweet chilli sauce (0.5syn/2=0.25syn per person)
*1tsp cornflour, mixed with 3tbsp water (1.0syn/2=0.5syn each person)
1tbsp “Sea salt from Cornwall with mixed peppers” (Sainsbury’s)
2 Pork Loin Steaks (ff)
2 Garlic Cloves (sff)
2 Sweet peppers, finely sliced (s) (sff)
2tbsp Cider Vinegar
3 Tomato’s roughly cut into chunks (s) (sff)
150g long grained rice, cooked as per packet instructions (ff)
300ml stock using a Knorr “herb” stockpot
Salt & Cayenne Pepper to taste
Method
In a food processor chop the onion & garlic to a paste.
Season the pork with the salt & pepper mix, cook on the grill until both sides are lightly browned, then removed from the pan and set aside.
In the pan cook the tomatoes, peppers, chillies, onion paste & stock, bring to the boil, season with sweet chilli sauce, cider vinegar, salt & cayenne pepper, *if you want the sauce thicker add the cornflour now. Then reduce the heat to a simmer, return the meat to the pan, cover, and cook for 20 minutes.
Serve on a bed of rice.
Yes I cook the eggs with a glass lid on them then remove as soon as the yoke is set!
Todays dinner......
Pork mexicana, very spicy, hot!
adjust the seasoning to suit your tastbuds.........
Pete’s Pork Mexicana
Serves 2
Ingredients
1 Onion, cut into quarters (s) (sff)
1 Large chilli, deseeded & finely chopped (s) (sff)
1tsp sweet chilli sauce (0.5syn/2=0.25syn per person)
*1tsp cornflour, mixed with 3tbsp water (1.0syn/2=0.5syn each person)
1tbsp “Sea salt from Cornwall with mixed peppers” (Sainsbury’s)
2 Pork Loin Steaks (ff)
2 Garlic Cloves (sff)
2 Sweet peppers, finely sliced (s) (sff)
2tbsp Cider Vinegar
3 Tomato’s roughly cut into chunks (s) (sff)
150g long grained rice, cooked as per packet instructions (ff)
300ml stock using a Knorr “herb” stockpot
Salt & Cayenne Pepper to taste
Method
In a food processor chop the onion & garlic to a paste.
Season the pork with the salt & pepper mix, cook on the grill until both sides are lightly browned, then removed from the pan and set aside.
In the pan cook the tomatoes, peppers, chillies, onion paste & stock, bring to the boil, season with sweet chilli sauce, cider vinegar, salt & cayenne pepper, *if you want the sauce thicker add the cornflour now. Then reduce the heat to a simmer, return the meat to the pan, cover, and cook for 20 minutes.
Serve on a bed of rice.
systema
Calorie Counting
BEER CAN CHICKEN
recipe for gas bar-b-que - (don't have a bbq so just used oven on same temp.
Cooking time:- about 2 hours.
recipe for gas bar-b-que - (don't have a bbq so just used oven on same temp.
Cooking time:- about 2 hours.
1 x 1.3kg (3lb) fresh organic chicken
1 tbsp dark brown sugar
1 tbsp paprika
1 tbsp sea salt 1 tsp ground black pepper 1 tsp garlic powder 1 tsp celery salt
1 x 12oz 350ml can bitter beer
Make the rub by placing all the ingredients into a dry bowl and mixing well.
Prepare the chicken by un wrapping the bird and seasoning well inside with the rub.
Open a 12 floz 350ml can beer, drink half or discard.
Carefully remove the top of the can with a can opener, or pierce the lid well with a skewer or an ‘old fashioned’ hand opener.
Carefully add about 3 heaped teaspoons of the rub into the beer can.
Place an aluminium foil tray on the work surface.
Place the can in the centre.
Carefully lower the chicken down onto the can until it is fully inserted.
Then carefully pull out the legs so you end up with a tripod effect, the parson’s nose being one point, and the two knuckles of the chicken being the other.
Make sure there is a minimum of a 4cm gap around the chicken, so you can spoon over the juices whilst cooking.
If you are using ready made beer can chicken holder, then place the can into the centre of the holder and proceed as above.
Pre heat the bar-b-que as per the instructions, adding soaked wood to the smoker box (optional)
Carefully place the chicken and foil onto the bar-b-que and close the lid.
Cook for 2 hours and 30 minutes on a temperature of 180° C, 350° F.
Every 30 minutes baste well with the juices that run from the bird.
If you like your bird smoky then remove the charcoal from the smoke box and add fresh, soaked chips ands replace the lid.
Copyright Phil Vickery May 2005
1 tbsp dark brown sugar
1 tbsp paprika
1 tbsp sea salt 1 tsp ground black pepper 1 tsp garlic powder 1 tsp celery salt
1 x 12oz 350ml can bitter beer
Make the rub by placing all the ingredients into a dry bowl and mixing well.
Prepare the chicken by un wrapping the bird and seasoning well inside with the rub.
Open a 12 floz 350ml can beer, drink half or discard.
Carefully remove the top of the can with a can opener, or pierce the lid well with a skewer or an ‘old fashioned’ hand opener.
Carefully add about 3 heaped teaspoons of the rub into the beer can.
Place an aluminium foil tray on the work surface.
Place the can in the centre.
Carefully lower the chicken down onto the can until it is fully inserted.
Then carefully pull out the legs so you end up with a tripod effect, the parson’s nose being one point, and the two knuckles of the chicken being the other.
Make sure there is a minimum of a 4cm gap around the chicken, so you can spoon over the juices whilst cooking.
If you are using ready made beer can chicken holder, then place the can into the centre of the holder and proceed as above.
Pre heat the bar-b-que as per the instructions, adding soaked wood to the smoker box (optional)
Carefully place the chicken and foil onto the bar-b-que and close the lid.
Cook for 2 hours and 30 minutes on a temperature of 180° C, 350° F.
Every 30 minutes baste well with the juices that run from the bird.
If you like your bird smoky then remove the charcoal from the smoke box and add fresh, soaked chips ands replace the lid.
Copyright Phil Vickery May 2005
bgtfielding
Full Member
Spray the bird with fry light, season with whatever spices you like, spray again, sit on half a can of beer, roast at 200C for 20 minutes, reduce your temperature to 180C for a further 40-60 minutes or till cooked. It is delicious. Just be careful when taking off the can.
Beatthefat!
Full Member
View attachment 44811
This is the coranation chicken from the latest magazine. Absolutley delish. Im so full now!
That looks amazing whats in it?
xxx
dextersmum
Gold Member
Having salmon and salad tonight.......very yummy. Couscous looks lovely - do you used tinned apricots, dried or fresh??
