BBQ, Wine & The Good Life With SaucyJoe
Beer Can Chicken a Summer Favorite!
Well it's summer here in Eastern Iowa with 99 degrees and 90% humidity, and it's hard to get out and stand over the grill (even with beer in hand!). So the smoker definitely comes in handy because it doesn't require as much tending, and beer can chicken becomes the ideal summer meal. 'Cause it is EASY to cook.
Ingredients
1 Whole chicken, preferrably a roaster (no, not rooster!)
3 Tablespoons of your favorite chicken rub. I used Famous Dave's Country Chicken Rub.
2 Teaspoons of Cayenne Pepper
1 12 oz Can of Beer (your choice) Also, some folks use a 16 oz tall boy for bigger chickens)
1/4 cup olive oil. I used chili pepper flavored olive oil
Preparation
- Remove the chicken from the wrapper
- Rinse well with cold water
- Cut off the fat and skin at the butt end of the chicken. Remove any gizzards, livers or neck from the cavity.
- Soak in a brine solution for at least one hour. The brine I used was made with cold water, 1/2 cup Kosher salt and 1/2 cup sugar. I placed the chicken in the sink and filled with enough water to cover the chicken.
- Remove the chicken from the brine, rinse and pat dry.
- Mix 2 tablespoons of dry rub, 1 teaspoon of Cayenne pepper and the olive oil.
- Brush the mixture over the interior cavity and the exterior of the chicken.
- Discard half of the can of beer (I'm sure you can figure out a way to do this!)
- Cut additional holes in the top of the can using a church key
- Add the remaining rub and Cayenne Pepper to the can. It may foam over. Don't worry. Be happy.
- Sit the chicken on top of the can forming a tripod with the can and the chicken's legs.
- Place a small potato in the top of the chicken's neck to prevent steam from escaping.
- Tuck the wings up over the legs.
- Place in the smoker and smoke for 3 hours at 220-250 degrees or,
- Place on the grill on indirect heating (not over the coals or active burner and grill for 1 1/2 hours at 320-350 degrees.
- Go back inside where it is cool!
- The chicken is done when the juices from the thigh run clear.
- Be careful removing from the smoker or grill. Everything is HOT, especially that can of beer!
When this is done, you will have a truly moist flavorful chicken sensation. It doesn't take much effort, and it's damn near impossible to over cook a beer can chicken.
Well it's summer here in Eastern Iowa with 99 degrees and 90% humidity, and it's hard to get out and stand over the grill (even with beer in hand!). So the smoker definitely comes in handy because it doesn't require as much tending, and beer can chicken becomes the ideal summer meal. 'Cause it is EASY to cook.
Ingredients
1 Whole chicken, preferrably a roaster (no, not rooster!)
3 Tablespoons of your favorite chicken rub. I used Famous Dave's Country Chicken Rub.
2 Teaspoons of Cayenne Pepper
1 12 oz Can of Beer (your choice) Also, some folks use a 16 oz tall boy for bigger chickens)
1/4 cup olive oil. I used chili pepper flavored olive oil
Preparation
- Remove the chicken from the wrapper
- Rinse well with cold water
- Cut off the fat and skin at the butt end of the chicken. Remove any gizzards, livers or neck from the cavity.
- Soak in a brine solution for at least one hour. The brine I used was made with cold water, 1/2 cup Kosher salt and 1/2 cup sugar. I placed the chicken in the sink and filled with enough water to cover the chicken.
- Remove the chicken from the brine, rinse and pat dry.
- Mix 2 tablespoons of dry rub, 1 teaspoon of Cayenne pepper and the olive oil.
- Brush the mixture over the interior cavity and the exterior of the chicken.
- Discard half of the can of beer (I'm sure you can figure out a way to do this!)
- Cut additional holes in the top of the can using a church key
- Add the remaining rub and Cayenne Pepper to the can. It may foam over. Don't worry. Be happy.
- Sit the chicken on top of the can forming a tripod with the can and the chicken's legs.
- Place a small potato in the top of the chicken's neck to prevent steam from escaping.
- Tuck the wings up over the legs.
- Place in the smoker and smoke for 3 hours at 220-250 degrees or,
- Place on the grill on indirect heating (not over the coals or active burner and grill for 1 1/2 hours at 320-350 degrees.
- Go back inside where it is cool!
- The chicken is done when the juices from the thigh run clear.
- Be careful removing from the smoker or grill. Everything is HOT, especially that can of beer!
When this is done, you will have a truly moist flavorful chicken sensation. It doesn't take much effort, and it's damn near impossible to over cook a beer can chicken.
posted by Dr. Dave | 1:28 PM
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