As in, I do not like beer at all. I mean, I can drink it, but drinking something that tastes like watered down bitter vomit is not my idea of tasty.
That said, I’m really curious about beer can chicken. okay, it’s the sticking a can up the chicken’s butt So I was wondering if I should try out one of those generic beer chicken recipes…
Anyone?
I’ve made beer can chicken lotsa times. The idea behind it is that the bubbling liquid makes the meat cook up tender and juicy, not that your chicken will reek of Miller High Life. I’ve never noticed any beery flavor, not that I would have minded if it had arisen.
No reason you shouldn’t substitute a can of Nehi Cream Soda, or carrot juice, if that’s what floats your boat.
Uke has it right. Any can of liquid will do, some people even use tap water that has been mixed with herbs & spices (not necessarily seven of 'em ;))
I’ve heard you can also use Coke and that it doesn’t end up tasting like Coke, it’s just very moist. Personally I’d use beer before I’d try Coke but as said whatever floats your boat.
There’s no need to get inflammatory outside the Pit, now is there. If you don’t like the typical American Light Lager (Budmillcoors) that’s one thing, but suggesting that all beer tastes like “watered down bitter vomit” is displaying a huge amount of ignorance of the nectar of the Gods. Drink a Duvel or Guinness and tell me either of those are watered down anything. Neither of those are particularly bitter either. Find yourself an English Mild Ale and you’ll not find bitter anywhere in the vacinity. Try an Anchor Steam for something different, neither watered down nor bitter. I could go on, but I trust you get the idea.
Just following the Straight Dope’s mission; fightin’ a little ignorance.
Eh, does Stella Artois count?
Just don’t like beer. All kinds.
How about wine? There must be a nice wine in a can that you could use. 
Never heard of this, so I Googled for a beer can chicken recipe.
After reading the recipe on the first Google hit, I thought, “Who would think up such a thing?”
I don’t know for sure, but I’ll bet his name was Cletus or Bubba.
Stella Artois is the Budweiser of Belgium. And that’s not a good thing. Plus it’s shipped in green bottles so it’s probably skunked by the time you get it. Additionally, it is a fairly hoppy beer, so naturally it will be more bitter than a Mild Ale.
So how does beer can chicken work, practically? You get a whole chicken and a beer can, I know that much. Do you lay the chicken down on the grill with the open can in the cavity, or stand it up using the can (so the chicken isn’t even touching the grill)? Or do you do the same thing inside an oven?
That’s the one. The can & legs act as a tripod, or you can get a gadget specially designed with a wide, flat bottom and a place to hold the can.
Yeah, well, gimme vodka in a can, and I’ll really be cooking. 
Well… I dunno. I’ve tried quite a few of them… I just don’t seem to get that sourish bitterish stuff. And believe me, I even went to Salzburg and tried some fresh from the brewery (it was a brewery tour… I believe Stella, but I can’t be sure), and me and my SO just went “nope”. Gave away our free beer coupons, too (we got 2 each, and we used 1).
She likes wine, I like gin and tonic. We both don’t like beer. And I guess that about sums it up… I’m in the UK, so it’s not the Ameribeer I’m talking about, it’s just beer in general.
In other news, the chicken is in the oven! Managed to find a can of beer (NOBODY sells single cans of beer here! I don’t get it! Refridgerated 4 packs? What’s the point?) and stuffed it up the butt of already marinated chicken. I poured away about 2 inches or so instead of drinking it, though. Nobody tell homebrew. 
I can’t remember what brand it was, but it wasn’t any brand that I recognised… mostly red, I think. Ah well. shrug
Crossing my fingers!
I don’t give advice to people who belittle my best friend, Beer.
[sub]"That’s OK, Beer, he didn’t really mean it. It’ll be all right. I know a warm safe place you can hideout for a while. "[/sub]
Hate to burst your bubble, but hops are very bitter, and many people are very sensitive to the flavors. Every beer I have ever had has sbben unbearably bitter, even ‘gruitted’ beers [IIRC, mugwort, rosemary and thyme. Might have been some long pepper or galengal thrown in] And a dark like guiness stout is horribly bitter. About the least bitter beer I have ever tasted was Midas Touch [gruitted with safron in addition to the hops IIRC] and I can only choke down about half of one before I have to get ANY OTHER BEVERAGE IN THE WORLD to wash the taste out of my mouth.
Yes, those taste like full-strength vomit.
It’s ok, Homebrew. Just means more of the Golden Nectar of the Gods for the rest of us!
We did beer can turkey for Thankgiving this year. Was wonderful! We used a Foster’s can filled with herbs and Guinness.
You, sir, are a hopeless case heathen.
I’ve got one more suggestion that may suit your and your SO’s taste: Framboise Lambic from Brouwerij Lindemans.
Please recheck my screen name. I know hops are bitter, but not all hops are equal in Alpha acid nor are the amounts used in different beers the same. A beer made with Fuggles or East Kent Golding is going to be far less bitter than one made with Challenger or Chinook or even a Mount Hood. Compare a McEwen’s Scottish Ale with an IPA and you’ll notice the difference in bitterness. If a Wee Heavy is too bitter than you probably don’t use black pepper cause it’s too spicy.
Hops, the bitter component of beer, does not take kindly to being heated a second time. The hop oils degrade rapidly. There will be no hoppy, bitter flavor in your chicken.
Deep breath Homebrew, we can’t convert everybody.
:: counting ::
1 2 3 …
I’m not trying to convince people to like beer. That’s a matter of taste. But calling it “vomit” just raises my hackles.
But they don’t seem watered down, do they?