Over at the Huffington Post, Meathead (aka Dr. Greg
Blonder) tackles one of the major barbecue legends - that grilling
a whole chicken on top of an open beer can produce succulent,
moist, delicious chicken. Using quite a scientific approach, he
praises Beer Can Chicken for succulent skin but then proves wrong
all the other supposed advantages. Among the items he looks
at that create a less than perfect chicken are: 1) the outer layer
gets overcooked, 2) the bird only browns on the outside, 3) the
beer adds almost no moisture or flavor, and 4) the process is
dangerous.
After debunking the beer can myth, the author then presents 6
ways to cook chicken better. We were particularly intrigued by his
Simon and Garfunkel chicken (and not just because the name brings
back very mellow memories). If you've ever been intrigued by Beer
Can chicken, or use the recipe, this article
will give you definite food for thought.
