Beer Can Chicken Brined in White Wine w/pics

[Greg M. (cheapcharlie)]

I had a big jug of cheap white wine that was opened and not really getting drunk, so I decided to use it instead of water for the High Heat Brine recipe I found in the cooking topics section on brining.

I brined them for 6 hours, let them dry for 4 hours, rubbed all 4 with EVO, sprinkled Texas BBQ rub on two. The skin was not crispy, but it wasn't rubbery, either. Most of it was eaten!

I was worried that the acid in the wine would make the meat mushy, but it did not. The flavor was fantastic! The chicken was juicy and the wine taste, subtle. I highly recommend it.

BTW - The chickens were actually baby chickens, about a pound each, and the cans were tiny, four ounce coffee drink cans. Cooked at 300 degrees for an hour.

On the Grill

Off the Can

Scraps!

 

[Paul Lai]

The chickens look fantastic.

Been thinking about doing BCC this weekend too. I usually prefer cornish game hens to full size chickens for the more tender meat and better seasoning penetration. Where does one find "baby chickens"? Sounds like something worth trying.

 

[Greg M. (cheapcharlie)]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul Lai:
The chickens look fantastic.
Where does one find "baby chickens"? Sounds like something worth trying. </div></BLOCKQUOTE>
Thanks Paul! I'm not sure where you can get baby chickens in San Jose, but if you happened to be in the area, Costco Korea carries them!

I guess Cornish Game Hens are about the same size. But these are definitely labled "Baby Chickens".

 

[Larry Wolfe]

Greg I see a spec of meat you missed on that last pic! DANGIT THAT looks like a feast!

 

[Bob Correll]

Great looking birds Greg!

I may have to do some BCC's this weekend, it's been too long since my last ones.
Plus I have some stale wine.