Mary White on tue 6 apr 04
Okay David, let me be the first to ask, what's a beer-can chicken
cooker? Is this one of those Texas things? I checked your website
before asking and there are no such animals (nor pigs) on there.
Mary
>
>In my last firing, I had a piggy bank with wings (flying pig), a set of
>dishes, 4 "beer-can chicken cookers" with a company's logo impressed
>in the side, and some spoon holders, made by cutting bottles in half
>vertically. All special requests. The copper red on the dishes didn't
>come out, so they will have to be done again, and I get pretty tired of
>making plates.
>Don't get me wrong, I like what I make. My flying piggy bank
>is well designed, with lots of nice ash deposits and flame flashings
>on the raw clay, but I certainly wouldn't be making piggy banks as
>a part of my artistic vision.
>
Karin Hurt on tue 6 apr 04
http://www.outofthefryingpan.com/recipes/chicken.beer.butt.shtml
Here is the site for Kev's BEER BUTT chicken, it's awesome, use Budweiser,
Safeway deli said it's the best. I don't drink beer so I wouldn't know, just
know it's the best darn chicken ever.
Karin
Lake Havasu City, Arizona
http://www.laughingbearpottery.com
----- Original Message -----
From: "Mary White"
To:
Sent: Tuesday, April 06, 2004 3:07 PM
Subject: Beer-can chicken cooker
> Okay David, let me be the first to ask, what's a beer-can chicken
> cooker? Is this one of those Texas things? I checked your website
> before asking and there are no such animals (nor pigs) on there.
>
> Mary
>
>
>
> >
> >In my last firing, I had a piggy bank with wings (flying pig), a set of
> >dishes, 4 "beer-can chicken cookers" with a company's logo impressed
> >in the side, and some spoon holders, made by cutting bottles in half
> >vertically. All special requests. The copper red on the dishes didn't
> >come out, so they will have to be done again, and I get pretty tired of
> >making plates.
> >Don't get me wrong, I like what I make. My flying piggy bank
> >is well designed, with lots of nice ash deposits and flame flashings
> >on the raw clay, but I certainly wouldn't be making piggy banks as
> >a part of my artistic vision.
> >
>
>
____________________________________________________________________________
__
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
>
wayneinkeywest on tue 6 apr 04
Take a break David, I have this one.
Mary:
I've got a picture of one "in progress";
if you like i can send it to you offlist
Imagine if you will a low plate, maybe 8 inches in diameter,
walls curving upward about an inch or so, almost vertically.
In the middle of this plate is a cylinder roughly
the size of a beer can, and about as tall. The top edge or
rim of this cylinder should curve downward, and the actual
opening be about an inch and a half across. (This helps
the moisture recondense while cooking, and drip back
down inside, not outside the cylinder.)
Pour a can of beer into the cylinder, and butter or oil the
outside wall of that cylinder. Take a whole chicken, place
it vertically (butt end down) over the center cylinder, so that
the tail rests slightly above the plate part. Season the outside
(rosemary, or oregano, garlic, whatever cranks your tractor)
and bake or put on the grill for an hour. The beer moisturizes
the chicken. Outside is crisp, meat is juicy and tender. No
ink from the can, no metal taste. Looks obscene :>)
I also put a hole in the top of the cylinder curve so the water
drains out when inverted in the dishwasher.
Thank you Lisa Skeen :>)
Wayne Seidl
----- Original Message -----
From: "Mary White"
To:
Sent: Tuesday, April 06, 2004 6:07 PM
Subject: Beer-can chicken cooker
> Okay David, let me be the first to ask, what's a beer-can chicken
> cooker? Is this one of those Texas things? I checked your website
> before asking and there are no such animals (nor pigs) on there.
>
> Mary
>
>
>
> >
> >In my last firing, I had a piggy bank with wings (flying pig), a
set of
> >dishes, 4 "beer-can chicken cookers" with a company's logo
impressed
> >in the side, and some spoon holders, made by cutting bottles in
half
> >vertically. All special requests. The copper red on the dishes
didn't
> >come out, so they will have to be done again, and I get pretty
tired of
> >making plates.
> >Don't get me wrong, I like what I make. My flying piggy bank
> >is well designed, with lots of nice ash deposits and flame
flashings
> >on the raw clay, but I certainly wouldn't be making piggy banks
as
> >a part of my artistic vision.
> >
>
>
____________________________________________________________________
__________
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your
subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
>
David Hendley on tue 6 apr 04
Yes, beer-can chicken is probably a Texas thing.
You open a can of beer, have a few drinks, then stand up a
whole dressed chicken over the can.
The chicken is standing there, like a cowboy with his hands
up for the sheriff, and you put the whole thing on the grill
and close the lid.
The boiling and vaporizing beer flavors the chicken and keeps
it moist.
The ceramic chicken cooker is a little classier - a 10" diameter
3" high bowl, with a mug shape in the middle. The cup is
filled with beer, or wine, or whatever, spices are added, and
the chicken stands up over the cup.
The whole thing goes in the oven for an hour and a quarter, and
the big bowl catches all the flavorful juice.
No, you will not see one on my website - they are top-secret.
I keep them hidden when making them, so others won't see
them in progress and ask for more. I only glaze them and load
them in the kiln after midnight.
Ditto for flying piggy banks. The last thing I need is orders for
86 chicken cookers and 32 piggy banks.
David Hendley
david@farmpots.com
http://www.farmpots.com
----- Original Message -----
> Okay David, let me be the first to ask, what's a beer-can chicken
> cooker? Is this one of those Texas things? I checked your website
> before asking and there are no such animals (nor pigs) on there.
Sarah House on wed 7 apr 04
Just a note to those of you making these cookers. Use them a few times
before selling them. I know of one potter who is having some problems with
them cracking in the oven. As my non potter husband pointed out. "Wouldn't
the beer can part stay cool because of the liquid while that big wide
platter part gets hot?" I'm sure there are many tricks to making them work
right.
Sarah House
--
http://www.skhpottery.com
Ivor and Olive Lewis on wed 7 apr 04
Right David,
Now tell people all about your Original Ceramic Chicken Smoker ! ! !
Best regards,
Ivor Lewis. Redhill, South Australia
wayneinkeywest on wed 7 apr 04
For anyone interested, I've posted a picture of what
I'm calling a BC3, a beer-can-chicken-cooker.
This is a work in progress. It hasn't been trimmed,
glazed, or fired, just raw dry porcelain at this point...
but you'll get the idea. That's a ruler in front, BTW
Now go here to see it:
http://www.shutterfly.com/share/picture_dt.jsp?state=67b0de219735b6504534&idx=0
and you can make your own. I'm planning on glazing
with a nice tenmoku (it will help hide the char , since
I tend to cremate chickens:>)
And quit pestering David! He's got enough to do
with being the Grand and Mighty Poohbah for the
Potter's Council, and ironing that suit of his for the
next NCECA!
Wayne Seidl
Elaine Birk on wed 7 apr 04
Hi Wayne, I tried to access your picture of the chicken cooker but could not
get into shutterfly. Thanks for sharing. Elaine in VaBeach
-----Original Message-----
From: Clayart [mailto:CLAYART@LSV.CERAMICS.ORG]On Behalf Of
wayneinkeywest
Sent: Wednesday, April 07, 2004 7:28 AM
To: CLAYART@LSV.CERAMICS.ORG
Subject: Beer-can chicken cooker
For anyone interested, I've posted a picture of what
I'm calling a BC3, a beer-can-chicken-cooker.
This is a work in progress. It hasn't been trimmed,
glazed, or fired, just raw dry porcelain at this point...
but you'll get the idea. That's a ruler in front, BTW
Now go here to see it:
http://www.shutterfly.com/share/picture_dt.jsp?state=67b0de219735b6504534&id
x=0
and you can make your own. I'm planning on glazing
with a nice tenmoku (it will help hide the char , since
I tend to cremate chickens:>)
And quit pestering David! He's got enough to do
with being the Grand and Mighty Poohbah for the
Potter's Council, and ironing that suit of his for the
next NCECA!
Wayne Seidl
____________________________________________________________________________
__
Send postings to clayart@lsv.ceramics.org
You may look at the archives for the list or change your subscription
settings from http://www.ceramics.org/clayart/
Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
Tig Dupre on thu 8 apr 04
-------------------------------------<>----------------------------------
Now go here to see it:
http://www.shutterfly.com/share/picture_dt.jsp?state=67b0de219735b6504534&idx=0
-------------------------------------<>----------------------------------
Wayne,
No go, Buddy! Shutterfly wants a login and password. And I don't give out my passwords for NOBODY! :o)
Do you have another venue through which we could see your effort?
Enquiring minds want to know...
Tig
in Port Orchard, WA
Ivor and Olive Lewis on fri 9 apr 04
Dear Sarah House,
My suggestion when dealing with any ceramic cooking utensil which is
not constituted to be proof against thermal shock is to put the loaded
container into a cold oven and preheat slowly over half an hour before
turning to the degree of heat that is needed.
When the container is taken from the oven place it on an insulating
surface, wood or a metal mesh cooler.
Best regards,
Ivor Lewis. Redhill, South Australia
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