Loading...
Chicken

The Beer Can Chicken Roaster: A Lesson In Culinary Redundancy + What Not To Give Nathan Myhrvold

Comments (0)

By

Mon, Jun 13, 2011 at 8:52 AM
click to enlarge beer can holder - WORLD MARKET
  • World Market
  • beer can holder

Thanks to @ruhlman and @NancySussan for alerting us to this hilarious product. (Somebody should tell Andy Rooney, if he's still with us, so he can add it to his drawer of ridiculous kitchen gadgets.) If you've ever roasted a chicken at a USC tailgate party, you may have used the beer can method, in which your bird is cooked vertically after having been impaled on an empty beer can. It's a terrific method, a reason to drink more beer -- as if you needed one -- and a good way to avoid having to buy a wildly expensive rotisserie contraption.

But the whole point of the beer can method is that you just stick your chicken on the can, right? Even Nathan Myhrvold says "it's actually a fantastic way to cook a chicken" (Modernist Cuisine, volume 2, page 109). The man doesn't even have you sous-vide the bird first.

But World Market's Beer Can Chicken Roaster ($3.99) can help you achieve what a simple can cannot. Just install your empty can of Tecate (duly noted) into this gadget, and then put the chicken on top of that. The only thing we can figure is that if you've already consumed a few cases of beer, you may be unable to stand your beer can upright otherwise, much less your chicken. Of course if you're that far gone, you may not be able to stand upright yourself, and should probably not be operating the grill in the first place.

Related Content

Now Trending

Slideshows

  • Malibu Pier Restaurant and Bar
    Malibu Pier Restaurant and Bar, with chef Jason Fullilove at the helm, is in the two buildings at the pier’s entrance that used to be Beachcomber Cafe and Ruby’s Diner. Those buildings, which have been overhauled completely, reflect both the pier’s 109-year-old history and the cultural import of Malibu itself.
  • The Tasting Menu Trend
    In Los Angeles especially, but increasingly across the country, restaurants are either switching to tasting menus, putting a greater focus on a tasting-menu option (while offering à la carte items as well), or opening as tasting-menu operations from day one. The format that used to be the calling card of only the fanciest of restaurants is becoming ubiquitous, even at places where the waiter calls you “dude” and there isn’t a white tablecloth in sight.
  • Milo's Kitchen: A Treat Truck for Dogs
    Milo's Kitchen, a part of California-based Big Heart Pet Brands, is taking its homestyle dog treats on the road this summer with the "Treat Truck." The dogified food truck is making stops all over the country, ending up in New York early September. The truck stopped at Redondo Beach Dog Park Friday morning entertaining the pups with treats, a photo-booth and play zone. Milo's Kitchen Treat Truck offered samples of the line's six flavors, all with chicken or beef as the first ingredient, and all made in the U.S.A. with no artificial colors or preservatives. All photos by Nanette Gonzales.