TimeOut

Seems like one of those BBQ chicken rack things.

-MW

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chips in the center and 4 dips on the sides.

So in other words no clue

Dirk

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with the 4 outer rings for stability...?

Yours,

Andy.

or a fondue pot holder as it is winter time This message has been edited by Mark in Paris on 2013-01-26 00:36:50

.. obviously we have the same thinking ...

Hope your all well dude..?

Yours,

Andy.

… but no one has quite nailed it.

Here is another view that might give you a better idea of the structure, but not the scale.

Do the 4 smaller holes fit over 4 bottles then one more bottle in the top..? Like a champagne Xmas tree..?

Andy.

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This message has been edited by Andy on 2013-01-26 10:58:00

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... get you back on track.

There is still one essential missing ingredient.

And what do you do with it?

 

This, dear friend, is the chicken's nightmare. Once the can of beer is opened, it is rudely inserted into a (now deceased, beheaded and plucked) chicken. The chicken is stood upon its new gantry, it is smeared in oil and a range of spices before being placed, ignominiously upright, into a barbeque or oven. Once tender, it is torn limb from limb and devoured.

Who would have thought that they would have gentrified 'beer can up the bum' chicken by marketing a device for it???

Cheers,
pplater.

… or worse, spilt beer!

Well done.

Andrew

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Close, Ming. Well done.

Andrew

We do bbq beer-brats (bratwurst soaked in beer) but haven't tried this chicken.  They sell a similar beer can chicken apparatus so I guess I should try it when the weather out here gets better. 

BTW, do you do propane or charcoal?

-MW

I use both charcoal and propane, but this chicken was cooked on propane.

A

Don't tell me it is a sex toy... No, please, don't tell me that!  

Best,

Nicolas

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Thanks for all your great ideas. Ming was closest and Pplater nailed the details, including the recipe. This is indeed a stand to produce beer-can BBQ chicken.

Place half a can of beer (yes, you get to drink the other half) in the rack, slide the chicken over the whole contraption, rub with olive oil, salt and pepper (or other spices according to taste) and roast in the BBQ for about 60 minutes at 180-200oC. Crispy skin and wonderfully moist meat that falls off the bone.

Next is BBQ duck a l’orange with a can of Fanta! I will report back.

Andrew

Lunch is served …

The device of torture …