Beer Can Chicken Rack
- aviation slang for a small winged simulator, being a Bomb Dummy Unit (BDU-48), that’s used as a safety and economy measure when practicing aerial bombardment, as in a “beer can toss” bombing run; also known as a “flying juice can”. See DIVETOSS, SKIP BOMBING; compare SOUP CAN.
- “A cylindrical inflatable bunker standing on one end, usually taller than a player. Also called a stand-up.”
- a can that holds beer
- A domestic fowl kept for its eggs or meat, esp. a young one
- a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl
- A game in which the first person to lose nerve and withdraw from a dangerous situation is the loser
- easily frightened
- Meat from such a bird
- the flesh of a chicken used for food
- An overhead shelf on a bus, train, or plane for stowing luggage
- framework for holding objects
- A framework, typically with rails, bars, hooks, or pegs, for holding or storing things
- A vertically barred frame or wagon for holding animal fodder
- rib section of a forequarter of veal or pork or especially lamb or mutton
- single-foot: go at a rack; “the horses single-footed”
beer can chicken rack – Camerons Products
Happy Thanksgiving from the Jeeper !
Note: This is all at your own risk.
The night before frying……..After you have cleaned your bird, choose a blend of seasonings that you usually enjoy from day to day – especially those that compliment poultry. I prefer Cavendar’s Greek Seasoning, Luzianne Cajun Seasoning, garlic and a little cayenne pepper for a kick.
I have experimented with both orange juice and beer as a carrier, and beer has won out in flavor every time. It doesn’t matter if it’s cheap beer or expensive – it adds flavor. Both beer and OJ can break down the meat to help make it nice and tender. I prefer to use flat beer – just to keep the fizz factor down. You want to be heavy on the seasonings because both it and the seasonings will be injected using a meat syringe.
The bottle of Insatiable is for yours truly :)
Tip: use a little cooking oil to lube the inside of the injector.
Inject the seasoning and beer blend in as many areas as you can reach. One technique is to slowly inject as you slowly pull the syringe from the meat. This helps keep the spices deep inside.
Once finished, wrap the bird in plastic and then refrigerate.
Don’t let the TV news scare your from trying one of the most flavorful meals that you will taste. Folks end up on the news because they don’t take certain precautions when frying turkeys outdoors.
1) stay at least 20ft from the nearest structure
2) keep a fire extinguisher by your side
3) Displacement Test ~ before the flame is ever lit, place the bird in the pot and fill it with water until the bird is covered. Pull the bird out of the water. The line where the water is … is your mark for filling with peanut oil.
4) Use only peanut oil. It has a higher flash point and can be used multiple times.
5) Optimum cooking temperature is 350-degrees F.
** Warning **
Avoid putting a turkey in oil at 350-F. Start at 290 or 300 and gradually increase the heat and cooking time.
6) Carefully, slowly and methodically lower the bird into the hot peanut oil.
7) Increase your heat to reach 350.
Be sure to allow about 3-1/2 minutes per Lb.
Have a sturdy platter available lined with plenty of paper towels.
Please feel free to contact me if you have any questions.
Happy Thanksgiving !
from Jeepers and Otis dog
PS…. Doggy treats.
Fill a hollow bone with wet dog food and freeze it. This becomes an all morning (or afternoon) treat for your favorite furry friend.
Beer Can Chicken Rack