Wednesday, March 15, 2006

What's Cookin' Wednesday - Beer Can Chicken

Oh this has become a family favorite. My daughter absolutely loves this recipe.

Beer Can Chicken
From: Weber's Big Book of Grilling
Here’s a technique that delivers great-tasting chicken and makes a lively conversation starter as well. We’ve used one of our special rubs, but you can sub in 2 to 3 tablespoons of your favorite one. Bottoms up!

For the rub:
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil

1 can (16 ounces) beer (tall boy)

To make the rub: In a small bowl combine the rub ingredients.

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub. Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer – it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.

Makes 4 to 6 servings.

Cook Comments:

  • I use Miller Genuine Draft for the beer. You really don't taste the beer in the chicken, but if I have to drink half the can for the recipe I want to drink something I like.
  • When applying the rub make sure you separate the skin from the meat and get some rub in there as well. If you don't eat the skin you will still have some of the rub on the meat.
  • Try to close off the neck cavity. This will make sure the steam from the beer will stay in the chicken, otherwise it will just come out the neck.
  • I'll try to post a picture when Blogger let's me.

5 comments:

qcmier said...

Wow, blogger finally let you put your posts up. Hmm, I think it would be a shame to waste a half a can of Guinness on a chicken.

DaisyDuc said...

Mmmm, beer can chicken...you have made my mouth water just thinking about it. Although we grill all winter this is one recipe that we generally wait for warmer weather...is it here yet??

Bolder said...

i've got The BBQ Bible... soon, that Viking and me will be one, and I will come back for this recipe and cook one in your honor!

trifrog said...

An alternative is 'Beer-can Turkey', but you need a 40oz Fosters 'big boy' to do it. Also, half of 40 is better than half of 16.

Game Off after eating and drinking that one for sure ;)

Barbecuehut said...

Would you mind if I used your recipe on my website, The
Barbecue Hut
? I'll state that it's your recipe and link back to your blog if it's ok.

I've been making beer can chicken for a while now and I recommend making it in a smoker if you have one.

Thanks,
Les