Beer Can Chicken

[redhooks]

Hey Big G-
Last year a friend from TN showed me how to cook a "yardbird w/ a beercan up it's a$$!" taste great, incredibly moist & juicy. Basically start by getting a bird,clean and pull out the innards then rub w/ a dry rub all over inside and out and refrigerate for an hour. Empty 1/3 beer from can,add a shot of lime juice(opt.) to can and insert in the bottom of bird, place the bird in the center of BBQ grill on a piece of foil and position legs to hold upright. Cook on covered grill for at least 1 hour, or until juice runs clear when poked w/ a fork. Remove from grill and let cool for 10 min before removing can and carving.Enjoy- I'm hungry just thinking about it!
redhooks

[bart simpson]

Big G...do you have a weber or an upright smoker or something? I've got a cookbook at home full of recipes for beer can chicken but I've usually put them in the smoker to cook. I'm not even sure they'll fit under the lid on a weber. If you are using a smoker it will prolly take about 3 1/2 to 4 hrs at 200 degrees. Till temp in thigh is about 180 degrees. If you can get it into a weber, cooking at 300 deg over indirect heat it will be more like 1 1/2 hrs.

As far as the basic recipe goes. Just season up your chicken the way you like - inside and out. Take a half empty beer can, cut the top off and add some chopped onion and maybe some other spices. Then stand the bird and slide it down onto the can. Use the 2 legs and the beer can as kind of a tripod to hold the bird up on the grate of the grill. Sounds easy enough, right? Personally, I just got me a beer can chicken holder from Cabelas, makes it a lot easier.

If you want a more specific recipe I can dig one up tonight.

Nick

[Big G]

I can get my hands on an upright smoker.....

I saw those things for the beer can chicken holder at Cabelas too..........Looks slick......

Yea, if you could, dig up some recipes......I would really appreciate it........I've been told these things are awesome, so I want to give it a try..........Told they almost taste deep fried, but not oily fat.........

[abens1078]

If you end up trying this on a gas grill go ahead and put some wet wood chips next to the burners(foil pouch or larger chips/chunks work well. I have also found that this is a good time for using injection type marinades. Cabela's also has a High Mountain poultry brine that is an excellent compliment to a beer can bird. It's been my experience that you can almost pull these birds apart when taking them of a grill they are tender and juicy.
If worse comes to worse you can actually tie the can to your grill rack with uncoated wire, clean up is a pain but it does the job if you don't have the Cabela's can holders.
You owe it yourself to try this one

[Big G]

so............

you are injecting the bird, plus using the beer can...........

sounds good!

I've been injecting my turkeys, but I just use 2 sticks of butter (one for each side, before I deep fry, along with some basic seasoning).........

[hunt4food]

I have been making beer can chicken for years. My family really likes it. I did buy a larger gas grill last year so it fits, but often times I just do it in the regular oven. I buy Schillings rotisserie chicken seasoning. I spray the chicken down with butter flavored cooking spray(so the seasoning sticks good), shake some seasoning on it, put the beer can in it and then stand it up in a 9x9 cake pan lined with foil(for easy clean up). I bake it at 350 for about an hour and then turn the heat up to 475 for about enough time to crisp the skin. Usually 15 minutes or so. Just watch it close so you don't burn it.

[This message has been edited by hunt4food (edited 08-17-2004).]

[bart simpson]

Chicken on a Throne...from the Smoke and Spice cookbook - which every backyard griller should own:

The Rub:
6 tbsp paprika
2 tbsp ground black pepper
2 tbsp salt
2 tbsp sugar
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper

The injection liquid:
12 oz beer
1/4 cup canola oil
1/4 cup cider vinegar
2 tsp above rub

The birds:
2 whole chickens 3 to 4 lbs.

There is a mop for this recipe but I am not going to bother with it as it is really not neccessary. If you want it let me know, I'll add it.

The night before cooking combine the rub ingredients in a small bowl. In another bowl combine the injection liquid ingredients. Inject about 1/2 the liquid into the breast and thighs of both the birds making sure to turn the needle in a few directions so as to spread the liquid throughout as much of the chicken as possible. Massage the rest of the liquid over and inside the birds. Then cover the birds inside and out with a generous amount of rub. Massage the rub under the skin as far as you can without tearing the skin. Bag and refrigerate the birds overnight.

The next day:

For the beer cans:
2 half full cans of beer
1 cup chopped onion
1/4 cup cider vinegar
4 garlic cloves minced

Soak some hickory chips for a couple of hours prior to cooking. Start your smoker and bring to about 200 to 220 degrees.

Split the onion, vinegar, and garlic between the 2 cans of beer. Add 1 tbsp rub to each can. Stand the birds up on the beer cans.

Put some wood chips in your smoker and stand the birds up back to back on your grate. That is the beauty of cooking 2 birds...they kind of help hold each other up. Add some wood chips every hour or so, as well as charcoal if neccessary. About 3 1/2 to 4 hours later they'll be done when the thigh temp reaches about 180 deg.

Remove birds (with gloves or something) and let stand for a good 10 to 15 mins. Carve and serve. This is making me very hungry...and I just ate.

Hey Big G...if you are in need of an upright smoker I have 1 I really don't need. It was my first...a Home Depot special from Charbroil but it works. If you want it you can have it. Between my Weber, my propane smoker and my Brinkmann Southfork This poor thing is just gathering dust in my shed. Let me know, I live in Eagan, but my brother lives in the Hamptons (saw your profile) so I get down there every now and then.

Nick

[Big G]

Didn't notice it here, so I'm asking if anyone has the recipe for doing this. I heard it is the bomb........

Sounds simple........

But what temp and how long????

[Big G]

Bart/Nick...........I'll take you up on that offer. Thanks!!!!

Who is your brother? I know most people down here.......unless they are newbies.......

Gary

[bart simpson]

Big G...shoot me an e-mail and we can set something up. I'm gonna be staying pretty close to home this weekend as my dog just had knee surgery but hopefully we can get together sometime soon to get you that smoker.

nswanson at riverway dot com

nick