Beer Can Chicken

[Riverwind (imported)]

How many of you have ever tried this, beer can chicken?

You roast a whole chicken sitting on a beer can half full of beer. Make a rub for the outside, put in a roasting pan and cook for 1.5 hours.

I just put it in, I will let you know how it turns out. I must say this, even the wolf could do this, I know he is old but even for an old dog this is just to easy.

River

[Losethem (imported)]

When I first read the title to the post before opening it I thought to myself,

"How do you get a chicken in a beer can? And while you doing it does it make a lot of noise?"

--LT

[devi (imported)]

Hmmm... Nothing like a truly effervescent fowl. I'll have to try that. A lot of times I only feel like drinking only a half a beer anyway since I'm not able to drink much. The rest I usually put it in with my beans. For the chicken I assume the beer needs to not be flat for this to work well. Probably a cheap beer would work just as well as a microbrew. I'd probably use a can opener to completely open up the top and then sink the bird into the sharp edges. The stones would need to be well arranged around it unless you're using open flames completely. If you had a patio stone with the hole in the center which is designed to hold up an umbrella and then set the can in the hole (assuming it's big enough) that would work pretty good. Usually I make my chicken in a crock pot with onions and veggies but basically you're roasting it like you would a turkey or cow head, only not as long. You could even bake a few loaves of beer bread along with the bird. Now I'm really hungry.

[Riverwind (imported)]

Just finished half of chicken, wow, it was the juiciest chicken I think I have ever had, if I were not so full I would eat the other half right now but it will be great tomorrow I am sure.

This is the only way to roast a chicken, prep time about 10 minutes, cooking time 1.5 hours, eating time = how fast can you shovel it in.

One of the things I used I got at Menard's its a beer holder with legs that the chicken sets over with the leg parts the bird can't fall over. Found it in the BBQ section.

River

[transward (imported)]

Why this recipe works:

We found that a curious cooking method—roasting a chicken over an open can of beer—produced a terrific chicken. We only needed to make a few improvements to perfect the conventional beer can chicken recipe: Brining the chicken improved its flavor and texture, and a few hardwood chunks added smoky flavor. We didn't have to spend money on an expensive beer—the beer flavor wasn't really detectable in the chicken, so a cheap brew worked just fine. (less)

Serves 4

Using the right amount of charcoal is crucial here; using too much charcoal will burn the chicken, while using too little will extend the cooking time substantially. The temperature inside the grill should be about 375 degrees at the outset and will fall to about 300 by the time the chicken is done. For added accuracy, place a grill thermometer in the lid vents as the chicken cooks. If you prefer, use lemonade instead of beer; fill an empty 12-ounce soda or beer can with 10 ounces (1 1/4 cups) of lemonade and proceed as directed.

Ingredients

Spice Rub

1/2

cup sweet paprika

2

tablespoons kosher salt

2

tablespoons garlic powder

1

tablespoon dried thyme

2

teaspoons ground celery seed

2

teaspoons ground black pepper

2

teaspoons cayenne pepper

Chicken

2

cups wood chips, or 2 (3-inch) wood chunks

1

whole chicken (about 3 1/2 pounds)

1

can beer (12-ounce), see note

2

bay leaves

Large disposable aluminum baking pan (13 by 9-inch)

Instructions

1. For Spice Rub: Combine all the ingredients in a small bowl. Measure 3 tablespoons for use in this recipe. Extra rub can be stored (or frozen) in an airtight container for several weeks.

2. For Chicken: Soak the wood chunks or chips in cold water to cover for 1 hour and drain. If using wood chips, divide them between two 18-inch squares of aluminum foil, seal to make two packets, and use a fork to create about six holes in each packet to allow smoke to escape.

3. Massage the spice rub all over the chicken, inside and out. Lift up the skin over the breast and rub the spice rub directly onto the meat. Open the beer can and pour out (or drink) about 1/4 cup. With a church key can opener, punch two more large holes in the top of the can (for a total of three holes). Crumble the bay leaves into the beer. Slide the chicken over the can so that the drumsticks reach down to the bottom of the can and the chicken stands upright; set aside at room temperature.

4. Light a large chimney starter filled two-thirds with charcoal (4 quarts, or about 60 briquettes) and allow to burn until the coals are fully ignited and partially covered with a thin layer of ash, 15 to 20 minutes.

5. Place the disposable pan in the center of the grill. Pour half of the coals into a pile on each side of the grill, leaving the pan in the center. Nestle 1 soaked wood chunk (or 1 foil packet) on top of each coal pile. Position the cooking grate over the coals, cover the grill, and heat until hot, about 5 minutes; scrape the grate clean with a grill brush.

6. Place the chicken (with the can) in the center of the cooking grate with the wings facing the coals (the ends of the drumsticks will touch the grate and help steady the bird, see the illustration below). Cover and grill-roast, until an instant-read thermometer inserted into the thickest part of the thigh registers 170 to 175 degrees, 65 to 85 minutes.

7. With a large wad of paper towels in each hand, transfer the chicken to a platter or tray, making sure to keep the can upright; let rest for 15 minutes. Using wads of paper towels, carefully lift the chicken off the can and onto a platter or cutting board. Discard the remaining beer and can. Carve the chicken and serve.

Grill-Roasting Two Chickens: There are some occasions when you may want to cook more than one chicken—when you have more guests to serve or if you’d like to have leftovers on hand. Here’s how:

Increase the number of wood chunks to 4 (or 4 cups of wood chips), use 6 tablespoons Spice Rub, two 3 1/2 pound chickens and increase the amount of charcoal to a three-quarters full chimney (4 1/2 quarts, or about 70 briquettes). In step 6, set the chickens (and cans) in the middle of the cooking grate, with the chickens breasts facing one another, about 3 inches apart (keeping the chickens close together ensures that they won’t hit the top of the domed grill lid). Grill-roast as directed.

With the legs pointing down, slide the chicken over the open beer can. The two legs and the beer can form a tripod that steadies the chicken on the grill.

Transward

[Riverwind (imported)]

I cooked mine in the oven but BBQ sounds great, what impressed me was how moist the chicken was when done.

Trans thanks for the recipe I have copied it and printed it out, can't wait to try it.

River

[Paolo]

I did some wings on the grill the other night.

Thawed, of course.

I mixed up 1/2 cup of sugar free ketchup, 1/2 cup of hot sauce (the Louisiana brand) and a lot of Worcestershire with onion flakes.

I grilled the chicken with hot peppers until almost done, then coated it in sauce and baked on medium heat, 300F or so, for another half hour, basting with sauce again at 15 minutes.

They were a bit...warm when done!

[jemagirl (imported)]

When I first read the title to the post before opening it I thought to myself,

"How do you get a chicken in a beer can? And while you doing it does it make a lot of noise?"

--LT

Hahaha! I had the opposite thought... How do you fit the beer can into the chicken, and how many beers do you have to drink first before that sounds like a good idea.

[Riverwind (imported)]

The only thing left is a bit of bone in the trash, the chicken was delicious, even Nelly thought so but what does she know she is just a dog.

BTW Rupert hates people food, except ice cream.

River

[devi (imported)]

Why not a six-pack turkey?