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Bayou Classic 0880-CS, Stainless Steel Beercan ChickCAN Rack

4.7 out of 5 stars 376 customer reviews

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  • Wire rack cooks a 4-pound chicken upright by beer can method
  • Stainless-steel; safe for charcoal grills, gas grills, and ovens
  • Circular wire base rests securely on wire grills
  • Uses any 12-ounce can of beer or soda for moisture
  • Instructions included; dishwasher-safe; measures 7 by 5 inches
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Frequently bought together

  • Bayou Classic 0880-CS, Stainless Steel Beercan ChickCAN Rack
  • +
  • 3 x No.1 Set: The No.1 Silicone BBQ /Cooking Gloves Plus The No.1 Meat Shredder Plus No.1 Silicone Baster PLUS eBooks w/ 344 Recipes. Superior Value Premium Set. 100% $ Back Satisfaction Guarantee
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This item Bayou Classic 0880-CS, Stainless Steel Beercan ChickCAN Rack
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Customer Rating 4 out of 5 stars (376) 4 out of 5 stars (49) 4 out of 5 stars (93) 4 out of 5 stars (44) 3 out of 5 stars (40) 4 out of 5 stars (234)
Price $6.99 $6.98 $10.29 $11.95 $11.99 $17.99
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Sold By Amazon.com Homepro Manufacturing Amazon.com River Colony Trading SELL BELOW COST SELL BELOW COST
Item Dimensions 14 x 22 x 6 in 7 x 7 x 4 in 16 x 9 x 7 in 6 x 6 x 5.25 in 5.75 x 15.75 x 6 in 3.1 x 10.8 x 9.9 in

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Bayou Classic 0880-CS Stainless-Steel Beercan ChickCAN Rack

Amazon.com

This stainless-steel rack from Bayou Classic lets you cook a chicken via the beer can method with less worry about the hot can spilling or getting knocked over. A 12-ounce can of beer or soda fits securely in the stand's center (which protrudes into the bird's cavity), while the circular wire base spans a wire grill more securely than individual "feet" and supports a chicken up to four pounds in weight. The chicken can be cooked on this rack in a variety of ways: on a charcoal grill, gas grill, or inside an oven. Reusable and dishwasher-safe, the ChickCan rack measures seven inches in diameter and five inches high, and makes a novel gift for the outdoor chef.

Instructions included with the rack make the process easy. Basically, the can is half emptied and seasonings such as Worcestershire sauce, lemon juice, and minced garlic are added. When heated, the liquid creates a fragrant steam that keeps the chicken moist. The neck of the bird should be closed with either a potato or onion to prevent the moisture from escaping. After one to two hours of cooking, the bird and rack should be lifted off the heat very carefully with a fork and tongs and allowed to cool. A larger rack for turkeys is available separately. --Ann Bieri


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