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I actually have a BBQ Chick-can stand
Holds the beer can and stands the chicken up , designed for the bbq or oven

Never actually used it though . .

Just tried this for the first time last night - it was great! The whole thing was falling apart tender with super crispy skin.

500ml can was no problem. There's recipes out there calling for some good American crafts, too; I'd be curious if it makes a difference.

What beer did you use?

I've seen it somewhere before and they used water in one can and beer in the other, in blind taste tests no one could call the beer chicken. It was said the technique is all about the steaming of the chicken from the inside while it bakes, so the liquor is irrelevant.
Don't waste good beer on it, but crappy beer....why not <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

&amp;quot;EoinMag&amp;quot;:2iibrdad wrote: I've seen it somewhere before and they used water in one can and beer in the other, in blind taste tests no one could call the beer chicken. It was said the technique is all about the steaming of the chicken from the inside while it bakes, so the liquor is irrelevant.
Don't waste good beer on it, but crappy beer....why not <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->[/quote:2iibrdad]

I used Tyskie, it being my first try.

While I don't doubt the particular taste test you quote, beer steam is not the same as water steam. There are plenty of restaurants that steam clams or mussels in beer for just that reason.
And like I said, there's plenty of recipes calling for those good American crafts that come in cans - part of that is a fetish for those beers, I think, but I'd also like to believe people wouldn't waste and use it only when it matters to the taste.

Got a cheap German weizen from Lidl in a 500ml; that's next!

Tyskie does not taste of anything before it has been cooked up a chikens bum for an hour. How about a stout anyone else tried that?