search  current discussion  categories  places - usa 

beer can chicken cooker

updated sat 10 apr 04


Tig Dupre on wed 7 apr 04

Dear Mudbuds,

I had hoped to have a little while longer to monopolize the device, but now that the
secret's out, I might as well tell you all. I make what I call a "Chickie Cooker," in
porcelain or stoneware, based on a wireframe design a friend pointed out to me last

The cooker is made in two pieces, joined together. Piece one is a wide, shallow bowl
with a spout, like a pitcher. Piece two is a tall, beer-can-sized cylinder, with no
bottom. The cylinder is joined to the bowl in the middle, making a bowl with
a "chimney." I use a clear or white, food-safe glaze on the interior of the bowl and
the cylinder. I carve, underglaze, and color the outside of the cooker with just
about anything, except barium, manganese, or large amounts of copper and cobalt.

It looks somewhat like this in profile:

| |
| |
| |
\ /
\ /

For cooking, fill the cylinder about 3/4 full with a liquid of your choice--beer, wine, fruit juice, water. Spice and oil a 5-6 pound roaster chicken, place the large opening over the cylinder, and cook either on the grill or in the oven. If oven cooking, I use 350 degrees for about 2.5 hours.

The meat is moist, tender, and flavorful. The juices can then be poured off (thus, the spout) and used as stock in a soup or stew.

Have fun,

in Port Orchard, WA

Jorge Nabel on thu 8 apr 04

Hey Tig ,I used to make a similar pot for olives,obviously smaller.
You put the olives around and the "bones"???(how do you call the seeds) in
the middle,
thus keeping them away from sight.
As I made them in one piece,I was wondering why you make it in two separate
Is this a cooking or cleaning aspect???

jorge en Buenos Aires

""It looks somewhat like this in profile:

| |
| |
| |
\ /
\ /