Chook Me!

Is beer can chicken good?

I heard its really good and I would like to find a good recipe, so if anyone has made it before and has a good recipe please let me know.

Public Comments

1. i've tried this one off the foodnetwork website. its pretty good 1 (4-pound) whole chicken 2 tablespoons vegetable oil 2 tablespoons salt 1 teaspoon black pepper 3 tablespoons of your favorite dry spice rub 1 can beer Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside. 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 2 legs and the can like a tripod. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F 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.
2. Method: Indirect grilling Serves 2 to 4 For the beer can chicken: * 1 can (12 ounces) beer * 1 chicken (3 1/2 to 4 pounds) * 1 teaspoon Liquid Smoke For the rub: * 1 1/2 tablespoons Cajun seasoning * 1 1/2 tablespoons Old Bay Seasoning * 2 teaspoons vegetable oil You'll need: 2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water or beer to cover, then drained; vertical chicken roaster (optional) 1. Pop the tab off the beer can. Using a church key-style can opener, make 2 or 3 additional holes in the top of the can. Pour the Liquid Smoke into one of these holes. Insert a chopstick or skewer and gently stir to mix the Liquid Smoke and beer. 2. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Place the chicken in a large bowl on its side and pour half the smoke-flavored beer over it. Let marinate in the refrigerator, covered, for 45 minutes, turning twice. Make sure each breast side and the back have marinated for 15 minutes. Set the can with the remaining smoke-flavored beer aside 3. Make the rub: Put the Cajun and Old Bay seasonings in a small bowl and stir to mix. 4. Set up the grill for indirect grilling (see page 000 for charcoal or page 000 for gas) and preheat to medium. If using a charcoal grill, place a large drip pan in center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch (see page 000) and preheat on high until you see smoke, then reduce the heat to medium. 5. Remove the chicken from the marinade and pat dry. Sprinkle 2 teaspoons of the rub inside the body and cavity and 1 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon rub and rub it all over the skin. 6. Spoon the remaining rub through a hole in the top of the can into the beer. Don't worry if it foams up; this is normal. If grilling the chicken on the beer can, hold the chicken upright, with the opening of the body cavity at the bottom and lower the bird onto the beer can so the can fits into the cavity. If using a vertical chicken roaster, fill it with the beer as described on page 000 and position the chicken on top. 7. If using the beer can, pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can. You don't need to do this if using a vertical chicken roaster. Tuck the wing tips behind the chicken's back. 8. When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan, away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180� F on an instant-read meat thermometer inserted in a thigh), 1 1/4 to 1 1/2 hours. (See page 000 for other tests for doneness.) If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil. 9. Using tongs, grab the bird with tongs by the beer can just below the bottom, carefully transfer it in its upright position to a platter, and present it to your guests. If using a vertical chicken roaster, grab it with oven mitts or pot holders. Let rest for 5 minutes, then carefully lift the chicken off the support. Take care not to spill the hot beer or otherwise burn yourself. Normally I discard the beer, but some people like to save it for making barbecue sauce. Halve, quarter, or carve the chicken and serve.
3. I've made it before, I've just rubbed the chicken down with some olive oil and sprinkled with salt and pepper. I pour out half the beer (usually into a glass for my husband), I wedge a clove or two of garlic into the can. It's the method of cooking it on the can that actually makes it awesome, it's moist, flavorful all the way through. I've done it in the oven and on the grill and it's equally delicious either way.
4. IT IS A BIT OVERRATED. IT IS DIFFICULT TO BALANCE THE CHICKEN. GO BUY A BEER BUTT CHICKEN HOLDER. LESS THAN 10 BUCKS. MOST HARDWARE STORES CARRY THEM NOW DAYS AND HAVE RECIPES ALSO.
5. Beer can chicken rocks! Here's my recipe for chicken and turkey! Dave’s Famous Beer Can Chicken or Turkey "Cast Iron Covered Wagon Cookin'" by David Herzog For chicken: 1 3 to 4 lb. whole fryer chicken, rinsed and patted dry 1 12 oz. can of your favorite beer 2 Tbs. granulated garlic 1 tsp. kosher salt 1 tsp. freshly ground black pepper 1 whole chipotle pepper in adobo sauce Apple wood chips For turkey: 1 14 to 20 lb. turkey, rinsed, and patted dry 1 can Fosters beer 6 Tbs. granulated garlic 2 Tbs. kosher salt 1 Tbs. freshly ground black pepper 3 whole chipotle peppers in adobo sauce 2 sprigs fresh rosemary (optional) Apple wood chips Preparation for the chicken and turkey are similar rub the garlic salt and pepper all over the outside and inside cavity of the bird open beer and remove about 2 regular swallows. Push pepper (s) into can of beer, 1 tsp. garlic and rosemary sprig(s) into beer also. Carefully push beer can into the cavity of the bird, then stand the chicken in a 8” or 10” Dutch oven. Stand the turkey in a 12” deep Dutch oven. Carefully set the Dutch oven and bird into the bottom of a Weber kettle B.B.Q. and place hot ready briquettes around the Dutch oven. Use about 30 briquettes for a chicken and a charcoal chimney full for the turkey. Scatter wood chips over charcoal and place the lid of the Weber on top and bake the chicken for 45 minutes and the turkey for 2 to 2 ½ hours or until meat falls off the bones or thigh juice runs clear. DO NOT LIFT THE LID UNTIL AFTER THE FIRST 30 MINUTES! Carefully remove bird and Dutch oven from B.B.Q. let rest 10 minutes before serving. You can save the juices to make a remarkable gravy for mashed potatoes or stuffing!