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Beer Can Chicken
So there's no beer can chicken recipe here yet...well, not anymore...here's one of my favorties, guaranteed to please! It's great to have a few chickens with some friends on the grill, just be sure to have some hot dogs or something, because these do take a while to cook fully...yummy!
1 whole chicken 3-5 lbs
6 12 oz. CANs of beer
Various spices to suit your taste
olive oil
Directions:
Prepare the chicken for cooking by cleaning the guts outs, and removing any strings used to hold the legs. Spread a light coat of olive oil (you can use whatever you like, olive oil is light) on the whole bird, inside and out. Rub the spices all over, again inside and out. For spices here, you can use whatever you like. I mix a bit of the following for this recipe : breadcrumbs, paprika, chili powder, nutmeg, salt and pepper. Be liberal with the spices since a lot falls off during the cooking.
Next, get the grill around 350 degrees or so. I like to use an 8x8 foil pan over the grill. Open a beer and drink it. Open another beer, and drink that one as well. Open another beer, and take a gulp or two. Put the can in middle of pan, and then place chicken right over the can, so the can goes inside the bird. Use the legs to prop up the side, so it doesn't fall over. It should stand by itself, almost covering the whole beer can. Close the grill. Open another beer and start drinking. Consume remaining beers in this manner. After about an hour and a half, or so, you'll have the juicest damn chicken! And the flavor, damn straight, the flavor!
You can check periodically, but don't let too much heat out. The grill is acting as a poor mans oven. Technically, the meat should be 170 degrees to be safe. This works great with a few friends, 3 or 4 chickens, and a case, or two, three, sure, whatever you can afford. Enjoy!
I actually do a beer can chicken recipe that I first make rub using various spices, basically it consists of paprika, chili powder, garlic powder, brown sugar, salt & pepper. Then I use a garlic infused olive oil and inject that into the meat of the chiken, then completely cover the chicken with the rub. Put it in plastic and put in the fridge over night. Then the next day I get my smoker going, open a beer, drink half, then I chop an onoin and put in the beer, with fresh garlic. The whole thing goes into the smoker until it is done - about 4-6 hours depending on the size of the chicken. The chicken will actually melt in your mouth when you eat it.
i have never heard of this beer can chicken before. it sounds wicked friggin' tasty!
does the beer in the can affect the flavor of the yard bird much? should i get me some premium canned beer or just go straight trailer park party on that chicken?
Open a beer and drink it. Open another beer, and drink that one as well. Open another beer, and take a gulp or two. Put the can in middle of pan, and then place chicken right over the can, so the can goes inside the bird. Use the legs to prop up the side, so it doesn't fall over. It should stand by itself, almost covering the whole beer can. Close the grill. Open another beer and start drinking.
hot damn, i like your style!
Why bother looking for that "premium" canned beer.
Buy a six pack of the cheapest crap you can find, clean your drain with it and refill the can with your homebrew!
Homebrew Beer Can Chicken!
When I make my beer can chicken I usually just go to bud (for cooking) - its cheap!
Not to discount the beer in the recipe, but I have been told that if you were to substitute a can of soda in place of the beer, something such as RC Cola it gives a slight sweet taste to the chix. I have been toying with the idea of trying it with a can of Dr. Pepper. I think that would be a neat experiment to try.
So the modified recipe would be 1 can soda, 6 bottles of HOMEBREW.
This is one of the BBQ staples in Missouri. We call it Beer Butt Chicken. They even sell stands that hold the beer can.
Recipe modification - use a 16oz can, the chicken will stand up better. We like to rub the chicken inside and out with a similar concoction but without the sweet, then drink about 1/3 of the beer and dump some of the spices in the can, slam the chicken on top before/as the foam gushes out.
Not to one up you guys, but I'm doing Beer Butt Turkey this weekend for my daughter's birthday party. We do it in the brick pit smoker over oak & hickory and a 32oz Miller HIgh Life. Takes about 3 hours.
I've used a few different kinds of beer with this receipe. I like to use a darker beer if I can find it, it tends to give a little more flavor. Of course, you could always drink the can, and then just use the empty to fill with your favorite homebrew.....I'll have to try that myself in a few week when my first batches are ready...... No matter how cheap it ever gets, I will never purchase a Budweiser. I would rather drink milk.
i am no beer snob, i'll drink anything, anytime. not that i can't appreciate a good beer, but hey i am a beer whore, i admit it. that dark beer sounds good though. maybe a modelo negro? mmm...
bud heavies are great for those days you spend out in the yard all day in your shorts; no shirt, no shoes, no class. just throwing the kids around and playing some lawn bowling or badminton with the neighbor and a couple of buddies. getting good and sun burned, dehydrated, drunk, angry and abusive. nothing like a long day of drinking bud heavies to make me want to apply some domestic abuse to the little lady inside.
that is a joke. please no offense should you be taking.
So Brewski - what time should I stop by? 
I have yet to do "turkey on a throne." Funny you should mention the stand - I do own 2. Most of the time I do at least 2 roaster chickens at a time like this in my smoker. I do have a turkey in the freezer that does need to be cooked - hmmmm.... I was just going to smoke it, but I am thinking I need to step it up a notch and jam a can up its butt!
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