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Beer Can Chicken, Another Rub?

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Post Sun Jul 25, 2004 10:53 pm
Bluegillman

Hello I have been making Beer Can Chicken pretty much and love the taste. I want to have some friends over for that but two things I would have to change. One, one of them can't have sugar and two, one can't have salt. What is the other way without losing the tastes?

Post Mon Jul 26, 2004 8:59 am
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
Bluegillman,

For the sugar free solution here are a couple of discussions that suggest an alternative:
http://barbecuebible.com/board/viewtopic.php?t=1469
http://barbecuebible.com/board/viewtopic.php?t=570

And as far as the salt is concerned, recipes are an "example" of how to cook great food. If you wish, just leave the salt out of the rub. Salt can be used for curing, bringing, flavor, etc, but your friend is used to foods without salt so they won't be missing the flavor. Besides with all the smoke and other spices flavoring the chicken, I don't think it will be an issue. If you wish to use a substitute take a look at the following:
http://www.mortonsalt.com/consumer/prod ... altsub.htm
http://www.diamondcrystal.com/pack/salt/salt-05.html
http://pages.tipking.com/make/salt_substitute.shtml
http://1stholistic.com/Recipes/condimen ... titute.htm

Some of these may not be necessary as they are not a salt equal but a spice mixture simply to add flavor and BCC already has the flavor! :D
Hope this helps.
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Post Mon Jul 26, 2004 10:33 am
ThrRoff well done
well done

Posts: 999
Location: Washington, DC

Timely question as we had the same dilemma this weekend. We had South Beach dieters and no salters for dinner, and I wanted to do some beer can chickens. I simply left the salt and sugar out of my standard red rub, and went heavier on the other spices ( cumin, granulated onion and garlic, oregano, and some hot pepper) No one had any complaints.

Also, there was a thread here a while back about room for beer can chickens on a Weber 22 ½ kettle. I simply put the rotisserie ring on the grill. Worked perfectly. Using briquettes and a couple of chunks of apple wood the temperature averaged 350 and it took an hour and 20 minutes for two chickens.

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Post Mon Jul 26, 2004 10:43 am
Rifter well done
well done

Posts: 340
Location: Idaho, Boise

The first time I cooked chicken, was with slices of garlic and thyme under the skin of the chicken. That was one of the best tasting chickens I have ever had. I suggest just putting those under the skin. Say... 1-2 cloves of garlic... and 2-4 sprigs of thyme. Sprinkle a bit of pepper under there and inside, too.
Kevin 'Rifter' Rank
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