Beer can chicken

[DLCTEX]

I decided to give this a try this weekend. Got a can of beer from a friend and a rub recipe off the internet, fired up the grill. I chose a rub without brown sugar as sweet chicken doesn't sound right. Grilled at 375 for two hours. Doesn't taste like beer at all, thankfully, and was really moist. Next time I will put the chicken with the rub on it in a plastic bag in the a few hours to maybe get more seasoning into the meat. It was good as is, but will experiment.

[dragon813gt]

The beer keeps the chicken moist, that's all. I smoke mine, no rub, and use a beer 'n butter injection. Doesn't impart any beer flavor but does give it some hotness depending on how much Tabasco I use.

[Stewbaby]

Put some crab boil in with the beer...awesome!

[sparky45]

What exactly is your technique? How do you set everything up to cook?

[kenyerian]

http://www.amazon.com/Camp-Chef-Twii...308f08482a43f0 I like to do two at a time.

[DerekP Houston]

Put some crab boil in with the beer...awesome!

yep or tony cachers. drink half the beer too . I found my best results if i put the dry rub on the night before on anything i bbq. time is what you need for the salt to get pulled in with the flavorings. The other benefit to beer can chicken is the vertical roasting with all sides exposed, you get even cooking and a crispier skin.

[DLCTEX]

What exactly is your technique? How do you set everything up to cook?

I use a gas grill, light one burner turned to low, and prop the chicken upright on the unlit burners side with the can in the cavity. Use vegetable oil on the bird, inside and out before applying the rub.

[500MAG]

Put some crab boil in with the beer...awesome!

Next weekend I will definitely be trying that. Have made beer can chicken many time but am always up for new things.

[dragon813gt]

A holder like this makes things easy and the bird stays upright.

Bayou Classic 0880-PDQ Stainless-Steel Beercan ChickCAN Rack https://www.amazon.com/dp/B0009JXYR8..._mWmvxbTMXJ780
https://www.amazon.com/dp/B0009JXYR8..._mWmvxbTMXJ780

[MaryB]

Waste of a beer! Apple juice or even water with aromatic herbs will do the same thing.

[MT Gianni]

Try cornish game hen and a can of pineapple juice.

[Mike0904]

I like it using a can of coca cola.

[Lloyd Smale]

any soda works fine too. Probably water with some seasoning would work just as good too.

Waste of a beer! Apple juice or even water with aromatic herbs will do the same thing.

[snuffer61]

Newb to this site. Love cooking. Been lurking for awhile. Here's how I do mine.
I start by washing the bird. Then slather on yellow mustard. Yea it sounds gross but the vinigar in it helps tenderize the meat and then it really browns nice for appearance. No mustard taste either. Then season heavy with your favorite rub/spice. I like a spicy cajun seasoning. Open a beer, soda or what ever you want to use in 12 oz beverage can. Empty (drink or other use) about 1/4 of it. Sit bird on can on grill. I cook them at 210-250 degrees until they are 165 degrees internal temp. If you want crisp skin increase temp for last 20-30 minutes to about 350.
Pulls apart, tender and moist.
Enjoy.

Blake

[rondog]

Anybody ever try "spatchcocking" a chicken? No idea where the term came from.

You take heavy kitchen shears/scissors and cut up the back along each side of the spine, and take the whole spine out. Then, using a butcher knife, you split the breastbone from the inside just enough so you can crack it and lay the chicken flat - like a steak. Then season/smoke/grill however you want to.

My new favorite way to cook whole chickens!

[dale2242]

We just bought 2 whole chickens for this very purpose.
I will trying it soon....dale

[Shiloh]

Thats what the beer does. Keeps it very moist. A hint of beer as well.

SHiloh

[smokeywolf]

We do this a lot. So, I have a dedicated beer-can chicken roasting pan w/can. All stainless.
Fill can with about 4 oz. beer, 2 oz. lite soy sauce, tablespoon of Asian spice mixture (use whatever sounds good to you) and 3/4 tsp ground cayenne pepper.
I usually plug the neck hole with a chunk of fruit or vegetable. Keeps more steam going into the meat.

If you don't like spicy, keep cayenne pepper down to 1/2 tsp.

When chicken(s) is/are done (I always do 2), I strip the carcasses, put meat in a big bowl and pour the liquid from the can over the meat. Leftovers are always gone by lunch next day.

Another favorite around here is to marinate chicken in Italian dressing.

[Jailer]

If you're doing a beer can chicken make sure you watch your temps to be sure you bring your bird up to temp quick enough. The beer can can act as a heat sink and keep the interior of the bird from cooking thoroughly. That's ok for beef but a no no for poultry.

Anybody ever try "spatchcocking" a chicken? No idea where the term came from.

You take heavy kitchen shears/scissors and cut up the back along each side of the spine, and take the whole spine out. Then, using a butcher knife, you split the breastbone from the inside just enough so you can crack it and lay the chicken flat - like a steak. Then season/smoke/grill however you want to.

My new favorite way to cook whole chickens!

This is my preferred method of cooking a whole chicken. And if you want it moist, brine it.