Beer Can Chicken

I made it Monday night. Take the chicken and season it inside and out (salt, pepper, sage). Take a can of beer and drink half of it. Get some pliers or use kitchen shears and cut out the top of the can. Put in a couple of garlic cloves, a hunk of onion and a piece of bacon. If you like it spicey add a freshed chopped Jalapeno. Stick it in your grill/smoker and cook at at least 275 (325 is better). Check it after an hour, if it is browning then let it cook for another 30 or 40 minutes. If it is too pale, brush the outside of the chicken with melted butter or olive oil.
 
Marinate the chicken in italian dressing for about 2 hours before hand. Pat on a dry rub.

Other than that just stick a half-full beer (make some extra holes on the top) up its *** and cook it at 225-275 with mesquite and pecan until it is done (I use a meat thermometer).
 
What PCH said except use a meat thermometer. Ensures that the chicken is cooked with little hassle. HEB sells them in the BBQ section, the're pretty cheap.

What I'd really like is those new RF thermometers that will beep when the temp reaches a pre-determined setting.
 
pch -- I'm going to try that variation.

my standard recipe is pretty simple:

make a dry rub out of equal parts:

kosher salt
light brown sugar
paprika
pepper

coat the chicken in vegetable oil, and pat the dry rub on. throw a couple of teaspoons of the dry rub in the beer. shove the can up the cavity and cook until done. I use a polder thermometer that beeps when it reached the desired internal temp.
 
i do a Beer Can Chicken using a cornish game hen-of course you have to use a smaller beer can
smile.gif
 
The single most important thing in cooking a beer can chicken is planning how you're going to get the thing off the grill. The first time I did one I didn't even consider it and had real issues when the chicken was done. I recommend you get some Orka mits, which can handle up to 600 degrees and are waterproof. They're fairly expensive, but damn handy in grilling.
 
Orkas are indispensible for BBQ. You can turn the racks of ribs, pull the white hot can out of the chicken's ***, everything. Plus, they are great for puppet shows.
 
i have done it a few times. the hardest part is gutting it. make sure the chicken is very defrosted b/c it can be tough taking out all the guts. most of the chickens have the guts in them. also cut the tail off.

i use a can opener on my swiss army knife to take off the top. i drink about half and then add white pepper, black pepper and red pepper to the rub and to the beer.


Texas97
 
We had 40 chickens cooked like that at my
wedding. Tell me that's not a redneck, shotgun
type of wedding menu. The shotgun part is another
story.
 
Tony Cacheres is a good quick seasoning to use for beer can chicken. Although I doubt a spelled it correctly.
 
If you're worried about the paint from the beer can, just use an empty tin can (be sure to take off the label
wink.gif
) instead of the aluminum.
 
I made some of the best chicken I've ever had, it's called "spatchcock" chicken. It really is great. Basically you take the backbone out, turn it over, rub down, and cook 1 hour at about 350 or so.

Very easy, very good.
 
I like to fill the cavity with green peppers and onions after the can is in the chicken. It makes a nice little side dish that I usually eat while de-canning the hot chicken. What else would go with beer can chicken? Potato salad?
 
You must log in or register to reply here.

Weekly Prediction Contest

* Predict HORNS-AGGIES *
Sat, Nov 30 • 6:30 PM on ABC

Recent Threads

Prediction Results Threads

2024 Schedules

Back
Top