Abstract:
An integrated poultry and meat cooking apparatus is provided having a collecting pan and a vertical steaming tube permanently fixed thereto upon which the poultry or meat is supported in an upright position during cooking. The steaming tube has a well which contains liquid seasonings, such as water, beer or wine. During cooking, the fatty juices in the poultry or meat are secreted out of and away from the poultry or meat because of its upright position and are collected in the collecting pan. The liquid seasonings in the steaming tube are vaporized and enter the poultry or meat to replace the loss of the fatty juices and thereby maintain the moistness of the poultry or meat while adding flavor.

Description:
FIELD OF THE INVENTION 
     The present invention relates to an apparatus and method for cooking reduced fat poultry and meat. More particularly, the present invention relates to a poultry and meat cooking apparatus having a collecting pan and a vertical steaming tube upon which the poultry or meat is supported in an upright position during cooking. Liquid seasonings, such as beer or wine, are placed into the steaming tube prior to cooking. During cooking, the fatty juices in the poultry or meat are secreted out of and away from the poultry or meat because of its upright position and are collected in the collecting pan. The liquid seasonings in the steaming tube are vaporized and enter the poultry or meat to replace the loss of the fatty juices and thereby maintain the moistness of the poultry or meat while adding flavor. 
     BACKGROUND OF THE INVENTION 
     Legend has it that hobos who were lucky enough to come across a whole chicken devised a way to cook the whole chicken over a camp fire using a half-full can of beer. The beer can was placed in the hot coals of a camp fire and the internal cavity of the dressed whole chicken was inserted over the beer can. The beer can supported the chicken in an upright position over the coals while it cooked. The steam created by the boiling beer, which poached the chicken from within, kept the chicken moist and added flavor. Using this age old practice, various poultry cookers have been developed with a vertical support element containing a reservoir for liquid seasonings, such as beer and wine. 
     U.S. Pat. No. 5,301,602 discloses such a vertical roasting apparatus for poultry or meat. The apparatus includes a shallow roasting pan, a cantilevered clip member and a vertical, hollow glass support cone. The glass support cone contains a reservoir in which liquids, such as water, wine or other flavoring agents are placed. The poultry to be cooked is placed vertically on the glass support cone. During cooking, the liquid in the reservoir steams and poaches the poultry from the inside while fat from the poultry drips into the roasting pan. In an alternative embodiment, the roasting pan has a bell shaped opening which supports the glass support cone. 
     The roasting apparatus disclosed in U.S. Pat. No. 5,301,602 suffers from several drawbacks. For example, the use of separate, detachable components which are intricate in design makes the apparatus costly to manufacture. Also, the detachable components can be lost or destroyed thereby rendering the apparatus ineffective. Other vertical poultry cookers having these same or similar disadvantages are shown in U.S. Pat. Nos. 2,821,904 and 5,893,320. 
     The poultry and meat cooking apparatus of the present invention overcomes the drawbacks associated with prior poultry roasters by providing an integrated cooking apparatus which is less costly to manufacture and which contains no detachable parts that may be lost or destroyed. 
     SUMMARY OF THE INVENTION 
     The present invention provides an improved poultry and meat cooking apparatus with no detachable components. The poultry and meat cooking apparatus of the present invention has a collecting pan with a bottom plate and a perpendicular sidewall extending around the outer circumference thereof. The bottom plate and sidewall create an area of sufficient size and volume to collect the fatty juices secreted by the poultry when it is cooked. At least one cylindrical steaming tube is centrally positioned on the bottom plate and extends perpendicular thereto. The steaming tube has a proximal end which is permanently fixed to the bottom plate and a distal end which has an opening adapted to receive a liquid seasoning. The steaming tube has an outer surface capable of supporting the poultry in a vertical, upright position during cooking and an inner surface that forms a well for the placement of the liquid seasoning. 
     Because the poultry is cooked in a vertical, upright position, the fatty juices from the poultry drip into the collecting pan thus ensuring that the poultry is not cooked in its own fat. The rendering of the fatty juices from the poultry makes the cooked poultry substantially fat-free when compared to poultry that is cooked in its own fat drippings. 
     Given the loss of fatty juices, to ensure that the cooked poultry is moist and flavorful, liquid seasoning is placed in the steaming tube prior to inserting the poultry there over. While the poultry is cooking, the heat from the cooking element (e.g. stove, campfire, grill) also causes the liquid seasoning to vaporize or turn into steam which then penetrates into the internal cavity of the poultry adding moisture and flavor thereto. Additionally, the steam poaches the poultry and thus decreases the overall cooking time. 
     The poultry and meat cooking apparatus of the present invention may be made of heat conductive material such as metal. Where the poultry and meat cooking apparatus is metal, the improved integrated design is achieved by welding the steaming tube to the bottom plate of the collecting pan thereby permanently fixing the two components together to form a liquid tight well which holds the liquid seasoning. In another embodiment of the present invention, the proximal end of the steaming tube is sealed with an end cap to form the liquid tight well prior to its fixation to the bottom plate. To permanently fix the steaming tube to the bottom plate, a small hole is made in the center of the bottom plate. The steaming tube is then centrally positioned on the opening of the bottom plate and from the underside of the bottom plate, a plug is welded in the opening which permanently fixes the steaming tube to the bottom plate. 
     The poultry and meat cooking apparatus of the present invention may also have one or more vertical spikes each adapted to receive a vegetable such as a potato or corn which is then cooked together with the poultry. 
     The poultry and meat cooking apparatus of the present invention may also have two or more steaming tubes centrally positioned about the bottom plate of the collecting pan. 
     The poultry and meat cooking apparatus of the present invention may also be used to cook other meat besides poultry, as for example, a roast. 
     The present invention also provides an improved method of cooking poultry or meat using the aforesaid poultry and meat cooking apparatus. 
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS 
     FIG. 1 is an isometric view of a first embodiment of the poultry and meat cooking apparatus of the present invention showing a square collecting pan and one steaming tube; 
     FIG. 2 is an isometric view of a second embodiment of the poultry and meat cooking apparatus of the present invention showing a circular collecting pan and one steaming tube; 
     FIG. 3 is a cross sectional side view of the first embodiment of the poultry and meat cooking apparatus of the present invention; 
     FIG. 4 is an isometric view of a third embodiment of the poultry and meat cooking apparatus of the present invention showing a rectangular collecting pan and two steaming tubes; 
     FIG. 5 is a cross sectional side view of an embodiment of the poultry and meat cooking apparatus of the present invention showing the welding of the steaming tube to the upper surface of the bottom plate; 
     FIG. 6 is a cross sectional side view of an embodiment of the poultry and meat cooking apparatus of the present invention showing the welding of a plug in a central opening in the bottom plate to fix the steaming tube to the bottom plate. 
    
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 
     With reference to the figures where like elements have been given like numerical designation to facilitate an understanding of the present invention, and particularly with reference to the embodiment of the poultry and meat cooking apparatus of the present invention illustrated in FIG. 1, the poultry and meat cooking apparatus  10  may have a collecting pan  11  and vertical steaming tube  17 . 
     Again with reference to FIGS. 1 and 3, collecting pan  11  preferably has a bottom plate  12  and a perpendicular sidewall  13  which may extend around outer circumference  14  of bottom plate  12 . Bottom plate  12  and sidewall  13  together may define or form an area  15  of sufficient size and volume to collect fatty juices or fat drippings  37  from poultry  16 . 
     It is to be understood that collecting pan  11  may be configured in a variety of shapes and sizes so long as it functions to collect the fat drippings from poultry  16  without overflowing. For example, collecting pan  11  may be square, rectangular or circular. In the embodiment shown in FIG. 1, collecting pan  11  is square with dimensions of 8″×8″×1¼″. 
     As further illustrated in FIGS. 1 and 3, at least one cylindrical steaming tube  17  is centrally positioned on bottom plate  12 . Preferably, steaming tube  17  extends perpendicularly to bottom plate  12 . Steaming tube  17  may have a proximal end  19  which is permanently fixed to bottom plate  12  to form inner surface  22 . Inner surface  22  defines or forms a well  23  which may hold a liquid seasoning  35 . Steaming tube  17  may also have a distal end  18  which may have an opening  20 . Opening  20  is preferably adapted to receive the liquid seasoning  35 , such as water, beer, wine or other flavoring agent, for containment in well  23 . 
     Again with reference to FIGS. 1 and 3, steaming tube  17  may also have an outer surface  21  that is capable of supporting poultry  16  in a vertical, upright position during cooking operations. In the vertical, upright position, maximum secretion of the fat drippings  37  from poultry  16  is achieved during the cooking process. 
     As shown in FIGS. 1 and 3, liquid seasoning  35  may be placed in well  23 . During the cooking process, the liquid seasoning  35  is vaporized and in this gaseous form, sometimes referred to as steam  36 , passes out of steaming tube  17 , through opening  20 , and penetrates into the internal cavity of poultry  16  adding moisture and flavor thereto. Preferably, steaming tube  17  is about 3 to 18 inches in height and more preferably, 8 inches in height. The diameter of well  23  is preferably from 1 to 4 inches, and more preferably, is about 2 inches in diameter. Again with reference to FIG. 1, opening  20  in distal end  18  of steaming tube  17  may be angled to provide a greater surface area for the vaporized seasoning  36  to penetrate into poultry  16  during cooking. Preferably, the angle is between 20° and 60°. More preferably, the angle is 45°. 
     As shown in FIGS. 1 and 3, poultry and meat cooking apparatus  10  may also have one or more vertical spikes  24 . Spikes  24  are each adapted to receive vegetable  25  to be cooked together with poultry  16 . Spikes  24  are preferably positioned on outer circumference  14  of bottom plate  12 , adjacent to sidewall  13 . Spikes  24  may be permanently fixed to bottom plate  12 . Preferably, poultry and meat cooking apparatus  10  has between 1 to 6 spikes  24  and more preferably 4 spikes  24 . Spikes  24  are preferably between 1½ inches to 4 inches in height and more preferably are 3 inches in height. Preferably, spikes  24  are ¼ inches in diameter. Spikes  24  may have an angled end  34  which facilitates the piercing of vegetables  25 . 
     As seen in FIG. 2, poultry and meat cooking apparatus  40  may have a collecting pan  41  that is circular. Collecting pan  41  may includes circular bottom plate  42  and perpendicular sidewall  43  which extends around outer circumference  14  of bottom plate  42 . The diameter of collecting pan  41  is preferably between 6 to 10 inches and is more preferably 8 inches. The height of sidewall  43  is preferably 1¼ inches. 
     Referring to FIG. 4, poultry and meat cooking apparatus  50  may have a collecting pan  51  that is rectangular. Collecting pan  51  include bottom plate  52 , perpendicular sidewalls  53  and perpendicular front and back walls  54 . Bottom plate  52 , sidewalls  53  and front and back walls  54  define or form area  55  that is of sufficient size and volume to collect fat drippings  37  from poultry  16 . Collecting pan  51  preferably has the dimensions of 16″×8″×1¼″. 
     Again with reference to FIG. 4, poultry and meat cooking apparatus  50  may have two cylindrical steaming tubes  17  centrally positioned on bottom plate  52 . Using the embodiment shown in FIG. 4, two poultries can be cooked at one time. 
     It is preferred that poultry and meat cooking apparatus  10 , 40 , 50  be constructed entirely of a heat conductive material such as ceramic, glass or metal. To achieve the integrated design wherein bottom plate  12 , 42 , 52  is permanently fixed to steaming tube  17 , the fixing mechanism depends on the material of the poultry and meat cooking apparatus  10 , 40 , 50 . For example, should poultry and meat cooking apparatus  10 , 40 , 50  be made of ceramic or glass, bottom plate  12 , 42 , 52  may be molded together with steaming tube  17  such that the components form a unitary structure. 
     Poultry and meat cooking apparatus  10 , including collecting pan  11  and steaming tube  17 , are preferably made of a heat conductive material. Preferably, the heat conductive material is metal, such as aluminum. As illustrated in FIG. 5, the integrated design of a poultry and meat cooking apparatus  10   a  is achieved by welding the components together. Proximal end  19   a  of steaming tube  17   a  is preferably permanently fixed to bottom plate  12  by weld  26   a . More preferably, bottom plate  12  has an upper surface  27  and a lower surface  28 . Proximal end  19   a  of steaming tube  17   a  may be permanently fixed to upper surface  27  by weld  26 . The fixation of proximal end  19  of steaming tube  17   a  to upper surface  27  forms a liquid tight well  23   a  which contains the liquid seasoning  35 . Spikes  24  are preferably permanently fixed to bottom plate  12  by weld  32  and to sidewall  13  by weld  33 . 
     As illustrated in FIG. 6, proximal end  19   b  of steaming tube  17   b  is closed by end cap  31  which forms a liquid tight well  23   b  capable of containing the liquid seasoning  35 . A small centrally located hole  29  is provided in bottom plate  12  where steaming tube  17   b  is to be positioned. Hole  29  is about ½ inch to 1 inch in diameter. Steaming tube  17   b  is set on bottom plate  12  over hole  29 . Hole  29  is filled in by plug  30  which is welded from underneath bottom plate  12  to permanently fix steaming tube  17   b , or more accurately end cap  31  of steaming tube  17   b , to bottom plate  12 . Plug  30  is then ground smooth such that plug  30  appears to be part of lower surface  28  of bottom plate  12 . Spikes  24  are preferably permanently fixed to bottom plate  12  by weld  32  and to sidewall  13  by weld  33 . 
     Poultry  16  can be a chicken, turkey or other fowl or any combination thereof, to bake poultry  16  using poultry and meat cooking apparatus  10 , poultry and meat cooking apparatus  10  should first be sprayed with a non-stick spray for easier clean-up. Steaming tube  17  should be filled to between ½ and ¾ full of liquid seasoning  35 . Examples of liquid seasoning  35  include beer, wine, fruitjuices, or water. Other solid seasoning ingredients can be added to the liquid seasoning  35  including dry spices and seasonings, diced onion, bell pepper or garlic. A whole poultry  16  should be rinsed well and patted dry with a paper towel. The outside of poultry  16  may be seasoned with dry spices, salt or pepper. Poultry  16  should then be placed over steaming tube  17  such that the internal cavity of poultry  16  is inserted over steaming tube  17  as shown in FIG.  3 . The legs of poultry  16  may sit in collecting pan  11  and the wings should be folded at its sides. A piece of foil should be tucked over the neck of poultry  16  to seal the cavity. Poultry  16  should be baked in an oven for 1 to 1½ hours at 350° F. or on a barbeque pit, with the top closed, for ½ to 2 hours. To cook vegetables  25  such as potatoes or corn, wrap vegetable  25  in foil and press vegetable  25  onto spikes  24  and bake for approximately 1 hour with poultry  16 . 
     It also is to be understood that meats other than poultry  16  may be cooked using poultry and meat cooking apparatus  10 . For example, poultry  16  can be replaced with non-poultry meat such as a roast. For non-poultry meats having no internal cavity, a slit may be made in the non-poultry meat to accommodate steaming tube  17 . The non-poultry meat may be placed over steaming tube  17  and cooked either in an oven or in a barbeque pit. 
     While preferred embodiments of the present invention have been described, it is to be understood that the embodiments described are illustrative only and that the scope of the invention is to be defined solely by the appended claims when accorded a full range of equivalence, many variations and modifications naturally occurring to those skilled in the art from a perusal hereof.