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home > recipes > meat > beer can chicken
from NY, USA 1 1/2 cups mesquite wood chips 1 whole chicken 4 to 5 lbs 3 1/2 Tbs Memphis rub 1 can , 12 oz. beer Memphis Rub ( makes 1/2 cup ) Mix all the following: Store and seal tightly 1/4 cup paprika 1 Tbs. brown sugar 1 Tbs. granulated sugar 2 tsp. salt 1 tsp celery salt 1 tsp fresh ground black pepper 1 to 3 tsp cayenne pepper 1 tsp dry mustard 1 tsp onion powder 1 tsp garlic powder The recipe comes from a newspaper clipping and the cooking method sparked my curiosity. The chicken steams in a closed grill for about two hours and is very moist and tender with a subtle smoky flavor ( no strong beer flavor at all ) and the skin comes out brown and crisp. We would repeat this again. Following is a synopsis of the original directions and then my further comments. Instructions and tips:: If using a gas grill: remove upper warming rack ( so it doesn't knock chicken down when lid is closed ), set the grill for indirect ( low ) heat, place a foil pan directly beneath the chicken to catch the drippings, don't open and close the lid often . Soak the wood chips in cold water for 1 hour and drain. Rinse chicken ( remove any giblets etc. ) with cold water inside and out and pat dry. Sprinkle the cavity of the chicken with 1 Tbs of the dry rub and rub the outside of the chicken well with another Tbs. of the rub For gas grills place the wood in the smoker box and preheat to high . When smoke appears, lower heat to medium. For charcoal grill, bank coals to side of the grill and light. Coals are ready when coated with a light gray ash color. For both types of grills place a drip pan in center just below where chicken will be placed. Now open the beer can and poke ( 6 or 7 ) holes in the top of the can. Pour out the top inch of liquid and place in 1 Tbs. of the dry rub. Holding chicken upright with body cavity pointed down, insert the upright can of beer into the chicken. Believe it or not a beer can chicken roaster ( to support the can of beer ) is available for sale at this site: http://www.beercanchickenroaster.com When ready to cook: for the charcoal grill, drain the wood chips and toss half over the coals. Oil the grate and stand chicken up in center of hot grate over drip pan. Spread out legs to support the chicken. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour of cooking. It takes about 2 hours for the covered chicken to cook either gas or charcoal. Using tongs lift chicken to cutting board, holding large metal spatula under the beer can for support. Be careful not to spill the hot beer. Let chicken stand for 5 minutes before carving meat off the carcass. Serves 6. Joan's Tips: I used a 16 oz. can of beer which was taller and offered more support. I covered the can ( sides not top ) with heavy duty aluminum foil because I worried about the color coming off the beer can into the chicken. I cut off any hanging excess fat from the chicken. I also used a smaller chicken, about 3 1/2 lbs. which cooked in 1 hour and 45 minutes. The chicken on the tall can was quite stable. I used the gas grill and low heat setting after the grill was preheated to high. I placed a piece heavy duty foil ( on top of the grates ) with edges folded up to contain any drips and no other drip pan was used. I used long tongs to remove the chicken off the beer can directly from the grill. The chicken was very tender but lifted off easily . I opened the grill cover about a total 4 times during cooking to briefly check. To my surprise there was not a lot of drippings contained in the foil. Good luck and hope you all enjoy the recipe if you try it.

Beer Can Chicken


average rating = 4.5 stars(4.71437 comments available)
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(posted July 24, 2001)

from NY, USA

1 1/2 cups
mesquite wood chips
1 whole
chicken 4 to 5 lbs
3 1/2 Tbs Memphis rub
1 can , 12 oz.
beer
Memphis Rub ( makes 1/2 cup )
Mix all the following: Store and seal tightly
1/4 cup
paprika
1 Tbs.
brown sugar
1 Tbs.
granulated
sugar
2 tsp.
salt
1 tsp
celery salt
1 tsp fresh ground black pepper
1 to 3 tsp
cayenne pepper
1 tsp
dry mustard
1 tsp
onion powder
1 tsp
garlic powder

The recipe comes from a newspaper clipping and the cooking method sparked my curiosity. The
chicken steams in a closed grill for about two hours and is very moist and tender with a subtle smoky flavor ( no strong beer flavor at all ) and the skin comes out brown and
crisp. We would repeat this again. Following is a synopsis of the original directions and then my further comments.

Instructions and
tips::

If using a gas
grill: remove upper warming rack ( so it doesn't knock chicken down when lid is closed ), set the grill for indirect ( low ) heat, place a foil pan directly beneath the chicken to catch the drippings, don't open and close the lid often .

Soak the wood
chips in cold water for 1 hour and drain. Rinse chicken ( remove any giblets etc. ) with cold water inside and out and pat
dry. Sprinkle the cavity of the chicken with 1 Tbs of the dry rub and rub the outside of the chicken well with another Tbs. of the rub

For gas grills place the wood in the smoker box and preheat to high . When smoke appears, lower heat to medium. For charcoal
grill, bank coals to side of the grill and light. Coals are ready when coated with a light gray ash color.

For both types of grills place a drip
pan in center just below where chicken will be placed.

Now open the
beer can and poke ( 6 or 7 ) holes in the top of the can. Pour out the top inch of liquid and place in 1 Tbs. of the
dry rub. Holding chicken upright with body cavity pointed down, insert the upright can of beer into the chicken.

Believe it or not a
beer can chicken roaster ( to support the can of beer ) is available for sale at this site: http://www.beercanchickenroaster.com



When ready to cook: for the charcoal
grill, drain the wood chips and toss half over the coals. Oil the grate and stand chicken up in center of hot grate over drip pan. Spread out legs to support the chicken. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour of cooking. It takes about 2 hours for the covered chicken to cook either gas or charcoal.

Using tongs lift
chicken to cutting board, holding large metal spatula under the beer can for support. Be careful not to spill the hot beer. Let chicken stand for 5 minutes before carving meat off the carcass. Serves 6.

Joan's
Tips:

I used a 16 oz. can of
beer which was taller and offered more support. I covered the can ( sides not top ) with heavy duty aluminum foil because I worried about the color coming off the beer can into the chicken. I cut off any hanging excess fat from the chicken. I also used a smaller chicken, about 3 1/2 lbs. which cooked in 1 hour and 45 minutes. The chicken on the tall can was quite stable.

I used the gas
grill and low heat setting after the grill was preheated to high. I placed a piece heavy duty foil ( on top of the grates ) with edges folded up to contain any drips and no other drip pan was used. I used long tongs to remove the chicken off the beer can directly from the grill. The chicken was very tender but lifted off easily . I opened the grill cover about a total 4 times during cooking to briefly check. To my surprise there was not a lot of drippings contained in the foil.

Good luck and hope you all enjoy the recipe if you try it.



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+7 comments


from watertown WI, United States wrote:13  2

I tried this in the oven. It works great and tastes just as good
5 starsSeptember 25, 2004


from Tucson, Arizona, United States wrote:11  3

My aunt in Charleston, South Carolina puts Pam cooking spray on the beer can before placing it in the chicken. This helps the chicken slide right off the can!
4 starsJanuary 26, 2004


from Exeter, Pennsylvania, United States wrote:7  2

I tried this recipe for the first time this past weekend. I can honestly say this was the most succlent chicken I've ever tasted. My kids loved it! I had a little party and the guests couldn't stop raving about the "wonderful tasting chicken".
5 stars ++
5 starsAugust 12, 2003


from Maryland Heights, MO., United States wrote:7  2

We purchased the beer can stand WAY before we found this recipe. I've tried doing the chickens both ways and I'll NEVER do them again without the stand..There's no risk of the chickens falling over and the stand helps to spread out the heat in gas grills
5 starsNovember 3, 2002


from Carbondale, Illinois, United States wrote:5  1

Wow this was great! Recipe works perfectly. I feed an entire backyard party of 10 - 12 people using four chickens for about 2 bucks a bird. Definitely use the 16 oz. beers. Great conversation piece and I got to drink the two left over beers!
5 starsJuly 10, 2002


from Carbondale, Illinois, United States wrote:7  1

Wow this was great! Recipe works perfectly. I feed an entire backyard party of 10 - 12 people using four chickens for about 2 bucks a bird. Definitely use the 16 oz. beers. Great conversation piece and I got to drink the two left over beers!
5 starsJuly 10, 2002


from Salem, Oregon, United States wrote:9  2

Instead of soaking the wood chips in water soak them in 1/2 the beer. Put the chips in a disposable pan on the hot coals (the pan will also catch the drippings.) Slow roast the bird. By soaking chips in the beer you add a bit more flavor to the smoke t
4 starsAugust 26, 2001


 
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