Beer Can Chicken

[Green Mountain]

Cooking a whole chichen with a can of beer stuck in the cavity is all the rage now. It is just making its way up here in conservative New England.

I want to try doing one this weekend. How long do I cook it? I heard 3-4 minutes to a pound. That doesn't seem long enough. Anybody got any tips or recipes for beer can chichen?

 

[justleesa]

found this one on the web:
Beer Can Chicken



1 1 4-5 pound whole chicken
1 16-ounce (tall boy) can of beer
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
2 tablespoons vegetable oil



Prep



1 Set up your grill for indirect cooking. On a charcoal grill, this means spreading the coals around the outer edges, but not directly below the food. On a gas grill the outer burners are lit, but not the middle one. Once the grill is covered (which it should always be for indirect grilling) the circulating heat works like a convection oven, so there is no need to turn the food.
2 Remove neck and giblets. Discard. Rinse chicken inside and out; pat dry with paper towels. Rub chicken lightly with oil, then rub inside and out with salt, pepper and dry rub. Set aside.
3 Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod..
4 Cook chicken over high indirect heat, with the grill cover on for approximately 1 1/4 hours or until the internal temperature registers 165ºF in the breast area and 180ºF in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

This one looked good too:
http://www.wchstv.com/gmarecipes/beercanchicken.html

You know, you just might want to look thru the search yourself - there are so many.

http://search.yahoo.com/search?fr=slv1-&ei=UTF-8&p=Beer+can+chicken

 

[canuckdiver]

:bomb: and if you don't OPEN the can of beer, it saves time carving the bird!

(j/k)

 

[headhunter]

We've tried this a couple of times and it's really good. :11ztongue

We found the recipe in a magazine and I highly recommend it.

1 - 4 to 5 pound chicken
1 - tsp paprika
1 - tsp dry yellow mustard
1 - tblsp sea salt
1 - tsp brown sugar
1/4 - tsp pepper
1 - tsp garlic powder
1 - tsp onion powder

Basting spray:
1/2 - can of beer
2 - cups cider
2 - tblsp olive oil
2 - tblsp balsamic vinegar

Mix dry ingredients together and rub chicken inside and out.

Mix liquid ingredients in a spray bottle.

Insert beer can into chicken's cavity (We did this with and without beer in the can. The recipe called for no beer in the can, but we found that the chicken was more moist when we did it with the can half full.)

Grill for about 2 hours on medium heat (350 deg) with the lid on.

Spritz the chicken with the basting spray "often" while cooking.

Carefully remove the chicken from the grill and remove the can with an oven mitt (or something that will keep you from getting burned).

Let me know how it comes out!

Christian

 

[Green Mountain]

You know, you just might want to look thru the search yourself - there are so many.

QUOTE]

That's true. But there is nothing like hearing from someone who has actually tried the recipe. The voice of experience, so to speak. :11ztongue

The way I look at it if some has the good taste to be a scuba diver than prehaps they have good taste for food.

 

[justleesa]

Your right...to hear from someone that has tried does change things.
As for me...I like experimenting in the kitchen. Take the basic recipe and add what ever seasonings I really like. Haven't gone wrong yet.

 

[Dee]

Pictures help, too!

 

[PnL]

My wife pours a large can of Fosters and bakes the chicken covered in the oven, only uncovering it to brown at the end ...... YUM!

 

[H2Andy]

i love beer chicken... usually takes me two six packs to properly cook two chickens,
and by the time the chickens are done i'm not hungry any more but boy do i feel good...

 

[HammerNoMore]

Cooking a whole chichen with a can of beer stuck in the cavity is all the rage now. It is just making its way up here in conservative New England.

Man, and I thought St. Louis was bad because it was only two years behind the trends...

I want to try doing one this weekend. How long do I cook it? I heard 3-4 minutes to a pound. That doesn't seem long enough. Anybody got any tips or recipes for beer can chichen?

This is long (read I'll probably mistype a lot of stuff) and is directly stolen from a cookbook (read, if SB feels they have liabiltity the are free to delete it after they PM it to benncool and me

Chicken on a Throne

Wild Willy's Number One-Derful Rub

6 Tbs paprikia
2 Tbs ground black pepper
2 Tbs salt
2 Tbs sugar
1 Tbs chili powder
1 Tbs garlic powder
1 Tbs onion powder
1 tsp cayenne

Injection Liquid

12 oz beer
1/3 cup oil, preferably canola or corn
1/4 cup cider or white vinegar
2 tsp Wild Willy'sNumber One-Derful Rub

Two 3 1/2 pound whole chickens

Thrown Mop (Optional)

12 oz beer
1 cup chicken stock (I make my own)
1/2 cup water
1/4 cup oil, preferably canola or corn
1 Tbs Wild Willy'sNumber One-Derful Rub

2 12 oz cans beer (no bottles please)
1/2 medium onion chopped
1/4 cup cider or white vinegar
4 garlic cloves, minced

BBQ sauce (PM me if you want recomended recipies, otherwise use your favorite).

The night before you plan to barbeque, combine the rube ingredient in a small bowl. In another bowl, combine the ingredients for the injection liquid. Remove the organs from the cavity of the chickens.
With a kitcehn syringe, inject about 1/2 cup of the injection liquid deep into the breast and legs of each chicken in several spots. Massage the chickens thoroughly, inside and out, with the remaining injection fluid, working as far as possible under the skin without tearing the skin. Cover the chickens well with the dry rub, and massaging inside and out and over and under the skin. Reserve at least 1 Tbs of the rube if you are planning to baste the chickens. Place the chickens in a plastic bag and refigerate them.
Prepare the smoker for barecuing, bringing the temperature to 200-220 degrees F.
Remove the chickens from the refrigerator and let them sit at room temperature for about 30 minutes.
While you wait, open the 2 beer cans and drink half--and only half--of each beer. With a can opener, remove the tops of the half-empty beer cans. Place half of the onion, vinegar, garlic and reserved rub in each can. Insert the replenished beer cans into the cavities of the chickens, balancing the birds so that they rest upright with their legs bent forward. The cans should sit flat on the grill or on a cooking tray, holding the chickens at attention while their insides are steaming and their outsides are smoking.
If you are going to use the mop, combine the ingredients in a saucepan and keep the mixture warm over low heat.
Transfer the chickens to the smoker. Cook for 3 1/2 to 4 hours, mopping every 30 minutes in a wood burning pit, or as appropriate for your style of smoker. When the chickens are done, their legs will move freely and the interal temperature should be 180-185 degrees F.
Let the chickens sit for 5 to 10 minutes. Remove the skins, carve the chickens and serve. Offer BBQ sauce on the side, if you wish, but be sure to try some of the savory bird unadorned before slathering on the sauce.