Beer can chickenPosted: July 29, 2011
i gave Bb the choice in what was going to be my next food post between the above mentioned recipe or crawfish/shrimp etouffe. She chose beer can chicken. i LOVE beer can chicken. when i make it ALWAYS gets rave reviews. i doctor the beer to suit my louis the XIV palate, so feel free to omit. and i do mine in the oven (for those of you scoffing at the idea: eat me) but if you’re doing it on the grill cook the chicken over indirect heat for about 1 1/2 hours until it’s about 170 degrees.
get one whole chicken (around 4lb s) and remove the giblets. rinse thoroughly and pat it dry. open one can of beer ( i prefer to use a 16oz can since it offers a bit more stability) and pou….drink half. cut the top of the can (i have trauma shears) and make a relatively large opening. add: 2TBS apple vinegar, 1/8 cup old bay seasoning (if you use seasoning salt-use 1/16 cup), one bay leaf, 1-2 smashed cloves of garlic, and 1 TBS liquid smoke, i like to put a dash of dried chipotle powder but i’m a spice nut. again doctoring the beer can be omitted, but trust me, it’s VERY worth it.
get a baking pan and place beer can in center. prop the chicken on the can of beer (both should be close to room temp btw) and use the legs to make a kind of tripod. tuck the wings up into themselves. rub about 2TBS olive oil onto the skin, then season LIBERALLY with whatever BBQ seasoning you use. i uses a combination of: old bay, mccormick buffalo chicken wing powder, stubb’s BBQ seasoning, and a LITTLE chipotle powder.
place in a 350 degree oven, it should cook (like grilling) for about 1 1/2 hours.
when done LET IT REST for about 20 minutes (the heat will rise to cook the meat to safe temps, and the juice needs to redistribute). to remove- hold the can and using paper-towels to insulate your hand, and pull the chicken off the can. and place chicken on a carving board go to work. works best if you have someone else hold the can and you support the bottom and support the bird with both hands.