Quote:
Originally Posted by quantum-x
What's the premise behind this? (ie, the beer / object insertion ;)
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The liquid in the container (can) will eventually steam/boil and thus steam the bird from the inside. The steam can/will carry some of the flavors of the liquid used, penetrating the meat. It also has the additional benefit of keeping the the breast meat more moist. Though I personally feel that the membrane around the ribs blocks a lot of it, so you should pierce it many times (inside cavity that is).