Vertical chicken roaster

chowhound

chowhound

New member
Like mentioned in Sass' thread showing that horizontal chicken holder/roaster at W & S, I ordered the beer can chicken one shown on the same page. It just came in and I'm having mixed feelings :mellow:

When I looked at the roaster I thought, cool, it has handles and a large base. It's bigger than the throwaway pie tins I currently use. That will catch the errant rub, rather than having the chicken tainted rub hitting the counter. And the handles will mean I don't need to safely carry the chicken out on a cutting board. And I don't always have a can handy. A prerequisite for beer CAN chicken.
I kind of wondered about the veggies the picture showed roasting in the base... wondering if they sat in the chicken's juices... well here it is. And as you can see, the base is perforated. So, so much for being able to carry the chicken outside using the handles, unless I want to drip across the floor the whole way... and so much for catching any rub... and so much for using it in the oven even, unless I use another pan underneath.

So I'm kind of at a loss as to what to do with this thing. And the more I read back what I have written, the more I'm thinking I will send it back. I think a solid base would be so much better.

What say ye? Opinions?
 

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Is it 2 pieces? If not, that looks like a biotch to clean.

Is it for a grill or oven? The veg won't get soggy with that perforated piece.
 
Yeah, you would have to put another pan under it, Chow, when you use it in the oven. But the plus side is, as you mentioned, being able to put the veggies around it and they would bathe in the chicken juices. Also, it's SS so it's dishwasher safe.
 
Fred, I think the reason I liked the other one is because the chicken is up and off the vegetables, and much easier to clean.
 
OIC...I thought the stand and perforated bottom flange were one piece that sits inside a pan. When you look at that pic it looks like a solid bottom pan.
 
i saw that in a ws store recently. it's meant for the grill; hence the holes.

for that function, it looks pretty neat. would a can of beer fit in the upright cylinder? if not, you'd still need a steel vessel to hold the beer.

i'm still a bit iffy about heating a thin aluminum can stuffed up the butt of a beast for the possible health risks of cooking with uncoated aluminum. (yes, i know the liquid mostly keeps the can from heating too much, but is there such a thing as a little brain disease?)
 
buckytom said:
i'm still a bit iffy about heating a thin aluminum can stuffed up the butt of a beast for the possible health risks of cooking with uncoated aluminum. (yes, i know the liquid mostly keeps the can from heating too much, but is there such a thing as a little brain disease?)
Click to expand...

I use a chicken broth can/label removed and washed since Corona only comes in bottles. :wink:
 
The thing that drew me to it was being able to fill the center cylinder/stand with the liquid, thus never needing a can, plus the other things I mentioned, thinking it had a solid base. I could care less about the veggies sitting in the bottom of it roasting. Now that I see it's perforated, I don't understand why you simply couldn't lay them directly on the grill. What's the difference? Beer can chicken is cooked indirectly anyway. Why do you need to crowd the veggies around the bottom of a raw chicken :unsure:
And even though it's SS, it's not DW safe. Weird.

Yeah, I think I'm going to send it back and tell them to let me know when they get one with a solid base. I certainly don't want all those drippings sitting in the bottom of my grill either. Nor do I want to dirty another pan or sheet pan to put underneath this thing. Thanks for letting me banter this thing around.
 
I think any beer can chicken stand design will not have a solid bottom. There's all sorts of 'gadgets' to cook chicken in that method. I'm pretty sure you'll need a seperate solid pan if you want to catch drippings. I don't mind grill drippings, adds flavor.
 
is raichlen the guy with the late 70's hair-do?

you'd think his head would burst into flames with all of the hair spray that he uses, so close to all of those grills...

(tell me that you're not gonna picture that the next time you see "primal grill") :bounce:
 
High Cheese said:
I think any beer can chicken stand design will not have a solid bottom. There's all sorts of 'gadgets' to cook chicken in that method. I'm pretty sure you'll need a seperate solid pan if you want to catch drippings. I don't mind grill drippings, adds flavor.
Click to expand...

Just to ask... how do drippings add flavor unless you have heat under the bird? Do you have heat under the bird?
I cook mine indirectly (the only way I've seen them cooked on TV, btw) and the drippings collect in the pie tin I currently use. Letting them hit the flavor bars on my gasser would only direct them to pool on the bottom of the grill, as those burners are turned off. If I put a small flame under the bird, or I guess the same would happen with charcoal embers, wouldn't that cause flareups? I just don't see the drippings vaporizing without direct grilling.
 
It will add flavor then or later on. That's why grilled food tastes soo good, it gets flavored from all the junk and goo that was left behind.
 
High Cheese said:
It will add flavor then or later on. That's why grilled food tastes soo good, it gets flavored from all the junk and goo that was left behind.
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I just don't see how that goo adds flavor unless it is hitting something hot and vaporizing, like in direct heat grilling. I'll guarrantee you if I did not use a drip pan, next time I fired up the grill I'd set my porch on fire withh all that grease laying in the bottom of it.:shock:

bowlingshirt said:
You need to get your priorities straight :twak:
Click to expand...

I buy my beer by the half keg :thumb:
And that's why I don't always have a beer can available :smile:
 
this is the one i want ... that one looks like a bear to clean ..
[ame]http://www.amazon.com/Emeril-Pre-Seasoned-Vertical-Poultry-Roaster/dp/B001CTZWRE[/ame]
 
Wow. CI. That's kinda cool. Seems like overkill though. I wonder if the CI absorbs a lot of the heat at first? Still... CI... it would last forever.

I was thinking the one Jeeks posted looked like a lot of parts to catch chicken gunk, but the more I looked at it the more I thought it's nothing more that your typical bird holder (mine is exactly like the one you recently posted) set inside of a pan with handles... and a slip-in faux can. I'm thinking it all breaks down to toss is the dishwasher. At least that's what I'm hoping. I'll know more in a few days (lol).
 
chowhound said:
I just don't see how that goo adds flavor unless it is hitting something hot and vaporizing, like in direct heat grilling. I'll guarrantee you if I did not use a drip pan, next time I fired up the grill I'd set my porch on fire withh all that grease laying in the bottom of it.:shock:
Click to expand...


I used a drip pan ONCE when I was learning BBQ.....once. I NEVER used one on my grill. The grease burns off everytime you grill. The only time where it will be an issue is when you use a smoker as a grill. Then there's waaaay too much build up.
 
Interesting.
I'm going to give it a try then next time I do a chicken, which I know will be shortly.
But I'm going to spread out some foil in the bottom of the grill just in case...
 
2890100265.jpg

Stainless Steel Vertical Chicken Roaster

MfgStyle: 265
SKU: 2890100265
PRICE: $29.99​


description.gif


  • 8.5"/19cm x 5.5"/14cm.
  • 18/10 stainless steel.
  • Holds up to 8lbs/3.5kgs.
  • Infuse the aroma of herbs, spices, beer, juice or cider while you roast.
  • Enjoy tender, moist and flavorful poultry.
  • Instructions included.
http://www.chefcentral.com/product1.aspx?Product_ID=2376


4646805510.jpg

Ceramic Vertical Chicken Roaster

MfgStyle: TURKEYCOOKER
SKU: 4646805510
PRICE: $24.99​


description.gif


Combine your favorite dry rubs and liquids to cook a great tasting, oven roasted bird with less fat, grease & mess. Lead Free, Food, Microwave, Oven & Dishwasher safe!


http://www.chefcentral.com/product1.aspx?Product_ID=2337
 
chowhound said:
Interesting.
I'm going to give it a try then next time I do a chicken, which I know will be shortly.
But I'm going to spread out some foil in the bottom of the grill just in case...
Click to expand...

I don't know what grill you have but some of them are designed to funnel drippings to the center where you can attach a tin can. My large SS grill has a built in drip pan "drawer" if you will, that catches any drips that get past the flavorizer bars. Keeps rust down too.

Just the other night I fired up the grill, just about hot enough to start cleaning the grates, the DW says "Ooooh, smells good, whatcha cooking?" I said "Nothing."
 
I love the smell of nothing cooking (lol).

Mine channels things to one side, but there's really never anything in the drip tray.
Come to think of it, I don't imagine one whole chicken is going to drip anymore than the 16 or so wings I typically grill indirect... I hadn't thought of it that way until just now.

Anyway, I still like the idea of the tray and am looking forward to getting that one in.
 
Not that I have to ask but, post pics using the Raichlen one when you get it. Seems cheap enough, I like that you have the option of using the solid pan or not.
 
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