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A beer can chicken after being grilled Beer can chicken Beer can chicken cooking on a grill Beer can chicken being grilled with corn. Beer can chicken (also known as chicken on a throne, beer butt chicken, coq au can, dancing chicken) is a barbecued chicken dish and method of indirect grilling using a partially-filled can of beer that is placed in the chicken's cavity prior to cooking.
Indirect grilling is designed to cook larger (e.g. pork shoulders, whole chicken) or tougher foods (e.g. brisket, ribs) that would burn if cooked using a direct flame. This method of cooking generates a more moderate temperature (about 275–350 °F or 135–177 °C) and allows for an easier introduction of wood smoke for flavoring.
Also in 1975, Falls City Brewing Company became the first beverage maker to use the now familiar "Sta-Tab" on its cans. Prior to this invention, most cans used pull tabs or "pop tops" that were completely removed from the can. The Sta-Tab opened the can then could be folded back against the lid. Most beverage cans now feature the Sta-Tab.
The chicken is often served with a very hot vinegar or even beer-based barbecue sauce. Texas barbecue is slow-smoked, rather than grilled. [30] Beer can chicken involves the indirect grilling a whole chicken on a barbecue grill [2] [31] using steam from beer (or another liquid) as a flavoring agent and cooking medium. Barbecue chicken
The chicken meat can be deep fried, grilled, roasted or boiled, served hot or cold, and white or dark meat chicken can be used. Shredded chicken in one form or another, such as chicken salad, can also be used in chicken sandwiches. Another form is made with cold cuts. Wrap versions of the sandwich can also be made, in which the ingredients are ...
Jerusalem mixed grill (Hebrew: מעורב ירושלמי, romanized: meorav yerushalmi) is a popular dish and local specialty originating in the Mahane Yehuda Market that consists of chicken hearts, spleens, and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, and coriander.
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Pulling Down the Statue of King George III, New York City, c. 1859. After his education in Nuremberg and Munich, Oertel began engraving, which he continued until 1848.In 1849, he relocated to the United States and taught briefly in Newark, New Jersey.
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