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Need A Recommended Sub For Beer Can Chicken.


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#1 kactuskandee

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Posted 06 February 2005 - 09:15 PM

I realized that I shouldn't be eating one of my favorite things...Beer Can Chicken. For those who aren't familiar with it you take a chicken and prop it over a can of beer that's only 1/3 full, season the outside of the bird well, and grill for about 1-2 hrs. The can of beer heats from the coals and steams the bird from the inside.

Since I'm not a beer drinker, nor every have been, this is the only time I use beer. I've made the chicken with a sub of ginger ale and other sodas but the taste is just not there.

Is there a gluten-free beer that is readily available in most parts of the country or would "near beer" work? I don't know if "near beer" is gluten-free or not. Anyone know? It certainly would be a good sub if it's safe.

Thanks,

Kandee
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#2 catfish

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Posted 06 February 2005 - 09:32 PM

I know that there are gluten-free beers out there but don't know the names. You might try making this using a white wine, maybe a marsala. Just pour it into a can and cook according to your recipe. It won't exactly be beer chicken, but it should still be pretty tastey!
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#3 KaitiUSA

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Posted 07 February 2005 - 06:27 AM

http://www.celiac.co...-14105236380.18

Thats this celiac's site for gluten free alcoholic beverages. Hope this helps :D
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Kaiti
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#4 kactuskandee

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Posted 07 February 2005 - 08:01 AM

Catfish-
Thanks for your suggestion. The wine trick may work.....looking at the list, Brandy or Champagne may make for some interesting flavors too.

Kaiti-
Thanks for linking the list. I'd forgotten we had one. Eww, you are so pretty. Bet your pale blue scarf and hat matches you eyes(?).

Somewhere out there I bet there is a gluten-free beer you can mail order in, but haven't found it yet. <_<

Kandee
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#5 KaitiUSA

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Posted 07 February 2005 - 08:09 AM

Kandee-aww thanks that was so sweet :) yes it does match my eyes just not on that pic I got red eyes from the flash of the camera... My eyes change colors though with seasons :lol:
Hope you find something that will work right for your chicken :)
Talk to you soon :D
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Kaiti
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Arkansas

Jeremiah 29:11- "For I know the plans that I have for you, declares the Lord, plans for you to prosper and not harm you,plans to give you a hope and future"

"One Nation, Under God"

Feel free to email me anytime....jkbrodbent@yahoo.com

#6 kactuskandee

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Posted 08 February 2005 - 02:35 PM

Kaiti, I figured your eyes were a pretty blue!! Since they change they likely pick up what ever color you're wearing...lucky you!!!


Found a gluten-free beer through my Celiac support rep... but it is expensive, like $60 a case..ug.

Ramapo Valley Brewery
www.ramapovalleybrewery.com
122 Orange Ave., Suffern, NY 10901

Still wondering if there is a fake beer out there that would suffice.

Kandee
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#7 kvogt

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Posted 08 February 2005 - 08:09 PM

Personally, I would not stick a $60/case beer up a chicken. What you're trying to get is that malty flavor. This is pretty much impossible without beer. Near beer is also made with barley and is not gluten-free. Using wine only can be too much of a good thing. I suggest this: 2 parts chicken broth, 1 part wine like sherry or a light colored port, 1/2 part pepper sauce (like Louisiana sauce, Tobasco is too hot), 1/4 gluten-free soy sauce. This should do the trick. You can also try hard cider, which I like to put in the pan when I roast chicken.
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#8 mcalister14

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Posted 08 February 2005 - 10:01 PM

I've tried the "beer can chicken" with soda. And I was so surprised that it tasted really well. I used Coke or Pepsi. I actually got the idea from friends that were non celiacs. Hope it works for you as well. :rolleyes:

Stacy
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#9 kactuskandee

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Posted 10 February 2005 - 12:43 AM

kvogt,

OMG, Your idea is awesome, sounds yummy and worth the try...do you have a sub for the soy sauce? (soy intolerant here)...

As it is, when I was using beer I always threw some of the dry rub seasoning that went on the outside of the chicken, both in the cavity and in the beer.


You're so right, what I'm after is the malty taste. Soda just doesn't cut it for me. I even used an organic ginger ale and it was blah.

LMBO, YES, a chicken's posterior is not worth a $60 beer.

Thanks, Kandee
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#10 Deby

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Posted 11 February 2005 - 11:35 AM

The guys with the beer are Kevin Seplowitz and Craig Belser. Their website is www.bardsbeer.com. You can contact them there

I asked my Sorghum flour supplier about a beer I could carry in my restaurant. Here is his reply.
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Monica
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anti-body negative, self diagnosed, Gluten free since March 2001. Two sons (8) also have celiac. Antibody and biopsy positive. I love to cook and after much much experimentation can now get by pretty well!


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