Here’s another great recipe I’ve been using (in fact, we’re having it tonight, along with some great corn). Although it’s not a new one, it is worth checking out.
BEER CAN CHICKEN
1 can beer
1 chicken (whole – 3-4 pounds)
Basic BBQ rub (recipe follows)
- Open beer. Drink half. OK… only if you want to. Actually you can use half of the beer to soak some smoking chips. It’s up to you. I just like the idea of a recipe that says, “open can. Drink half the beer.” Sounds like a fun recipe.
- Set up your grill for indirect heat. If you are using charcoal, set up a drip pan underneath where you are cooking the chicken.
- Clean and towel dry the chicken. Drink another beer (just kidding). Sprinkle the BBQ rub all over the outside chicken, as well as in the cavity and under the skin.
- Spoon 2T of the rub into the beer can. Insert the beer can into the chicken cavity. Use the legs to form a tripod. Tuck the wing tips behind the ckicken’s back.
- Put the wood chips on the fire (or into a smoking box, if using gas). Cover the grill (or close the lid) and cook until chicken is done – about 1 1/4 to 1 1/2 hours (cook until it gets to 180 degrees on a meat thermometer). If you are using charcoal, you will need to add 12 fresh coals per side after one hour. Resist the urge to check on the chicken – it will only lower the internal temperature of the grill and lead to longer cooking times.
- Using tongs, carefully transfer chicken in its upright position on the beer can to a platter. Let the chicken rest 5 minutes, then carefully remove the beer can, being careful not to spill the hot beer on yourself.
- Quarter or carve the chicken and serve.
BASIC BBQ RUB
1/4 C. firmly packed brown sugar
1/4 C. sweet paprika
3 tblsp. black pepper
4 tablsp. coarse salt
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. celery seeds
1 tsp. cayenne pepper
Combine all the ingredients in a mixing bowl. Mix with your hands to break up and lumps of brown sugar. Store in an airtight jar away from light and heat – it will keep for 6 months.