Beer Can Chicken

[Green Mountain]

Well, thank you James. That is a lot of chichen information. I bought a 4.5 lb-er last night and some hickory chips. Plenty of beer, so I am all set for Saturday.

 

[gj62]

OK, I know we all participate in a risky sport, so this will go over like lead balloon, but...

They sell aluminum stands that look like a thick beer-can welded to a 6"x6" plate. The beer can portion is hollow, into which you can pour anything you like - experiment - it's great.

Why do I bring this up? Because the paint, etc on beer cans can be removed by the heat of your fire and absorbed by your chicken. OK, you do it 1 or 2 times a summer, ya probably aren't risking much. Just thought I'd point it out...

 

[JustAddWater]

Up the Butt Chicken has been my favorite way to bbq chicken for about six years. I enjoy experimenting with different rubs. One thing for certain; more than one beer is used on those warm bbq days.

 

[Green Mountain]

OK, I know we all participate in a risky sport, so this will go over like lead balloon, but...

They sell aluminum stands that look like a thick beer-can welded to a 6"x6" plate. The beer can portion is hollow, into which you can pour anything you like - experiment - it's great.

Why do I bring this up? Because the paint, etc on beer cans can be removed by the heat of your fire and absorbed by your chicken. OK, you do it 1 or 2 times a summer, ya probably aren't risking much. Just thought I'd point it out...

That's a good idea.

How ever if the beer doesn't evaporate during the hour of cooking the temperature of the can should not get hot enough for the paint to discolor or peal.

Your Texas can is diffinately the way to go. I don't know if they are lawful up here in Yankeeland

 

[Green Mountain]

Final report. The beer can chichen came out great. I ended up just rubbing them down with a little homegrown dried tarragon and salt.

My, chef son, cut it up for me. It was a little pink by the joints. But he just poped it into the microwave for a couple of minutes and no one was the wiser. Next time I'll know better. But it tasted great. Nice and moist.

 

[gj62]

Final report. The beer can chichen came out great. I ended up just rubbing them down with a little homegrown dried tarragon and salt.

My, chef son, cut it up for me. It was a little pink by the joints. But he just poped it into the microwave for a couple of minutes and no one was the wiser. Next time I'll know better. But it tasted great. Nice and moist.

Chicken is difficult for that reason (done in some parts, not done in the joints). One thing you can do is to brine the chicken beforehand. This allows you to cook the chicken longer without risking it becoming dried out. See my brining recipe for pork chops (will work fine with chicken too). It is post #14 in this thread:

http://www.scubaboard.com/showthread.php?t=50382&page=2&pp=10

 

[scuba91709]

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

Try cooking the chicken on the grill for 1 1/2- 2 hours with charcoal for more flavor.