Chook Me!

Anyone have receipe for beer can chicken?

Public Comments

1. ever head of it
2. never heard of that before.
3. Well, you need: 1. A chicken 2. A can of beer 3. A place to cook the chicken with the can of beer up the chicken's a$$
4. 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.
5. yeah, stand the chicken up, and put the can of beer in the cavity and put on the grill. there is a stand you can buy to hold the chicken, and the can. it also works well and tastes good with dr pepper.
6. take a whole chicken marinated it overnight in the fridge in itallian dressing then when ready to cook open up a can of beer slide the chicken on the can and bake in oven or bar b q which ever you perfer just make sure the can and chicken stay standing up
7. Yes. Buy your favorite beer (in a can) Buy a chicken (remove from bag and any parts inside of chicken) Place beer can on top of lighted hot grill (open can) Place chicken on top of beer can (slide chicken over can, using the large opening of the chicken) Add spices if you like Close lid (provided your grill has one) Cook until an internal temperature of 165 Enjoy
8. Okay, I actually tried this! Get kosher salt and mix it with pepper and a good dose of old spice seasoning, which you can get in the spice isle of most supermarkets. Remember - kosher - to get that rock salt texture. Rub the bird with olive oil and then sprinkle liberally with your spice mixture. Open a can of beer and drink half and then... well... shove the half-full can uncerimoniously up the chicken's opening. Whether you say pardon me or not is a personal choice. You will need something to keep the chicken upright. They sell holders especially for this procedure. I do not recommend you trying to jerry-rig one together, as the resultant splash if it falls can burn you pretty bad if the door is open at the time or when you try and remove the bird to the table. Be safe please. I, personally, like to set the oven at 425 degrees for the first 30 minutes to crisp it nice and seal it and then reduce the temperature to 325 and slow cook it till completion - time will depend on your size bird. I made a gravy by using the fat and about 1/4 cup of the beer left over (be careful - it is HOT!) and mixing it with a tablespoon of flour or startch and 1/2 cup of water - mixing steadily in pan till gravy thickens. Yummy - enjoy with mashed potatoes, potato salad in summer or whatever tickles your fancy! Enjoy!
9. Take a can of beer, open it and pour out or drink half of it. Place the chicken over the beer can in insert it into the chicken keeping the chicken and the beer upright. Next take a mixture of butter, salt and fresh ground pepper and slather it over the chicken. Still keeping the can and the chicken upright place in the preheated and bake according to the weight of the chicken. I think the oven temp should be 375, but check a cookbook to be sure.
10. Yea,soak the chicken overnight,then boil the water at 125% for 2 hours,allow to ferment and serve into can.Then my friend,you'll have yourself a beer can chicken.
11. INGREDIENTS: 1 can (12 ounces) beer 1 chicken (31/2 to 4 pounds) 2 tablespoons All-Purpose Barbecue Rub (recipe link below) or your favorite commercial rub 2 teaspoons vegetable oil PREPARATION: You'll also need: 2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained. Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside. 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. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 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 of rub and rub it all over the skin. Spoon the remaining 1-1/2 teaspoons of rub into the beer through a hole in the top of the can. Don't worry if the beer foams up: This is normal. Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. 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. Tuck the tips of the wings behind the chicken's back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium. When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and 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 degrees F. on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 1-1/4 to 1-1/2 hours. 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. Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve. Yield: 2 to 4 servings This barbecue rub may be used on poultry, pork, seafood, and all varieties of meat. You can vary the heat level by using hot paprika instead of sweet. Try it with the interesting Beer-Can Chicken recipe. INGREDIENTS: 1/4 cup coarse salt (kosher or sea) 1/4 cup dark brown sugar 1/4 cup sweet paprika 2 tablespoons freshly ground black pepper PREPARATION: Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix. (Your fingers actually work better for mixing the rub than a spoon or whisk does.) Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months. Yield: about 3/4 cup