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Beer Can Chicken---U.S.A.
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Source: Barbecue Bible--Steve Raichlen
1 large | whole chicken |
3 tablespoons | Memphis Rub |
1 can | beer |
Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chiken, inside and out, under cold running water, then drain and blot dry inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, then rub another 1 tablespoon all over the skin of the bird. It you wish, rub another ½ tablespoon of the mixture between the flesh and skin. Cover and refrigerate the chicken while you preheat the grill.
Set up the grill for indirect grilling, placeing a drip pan in the center. Preheat to medium
Pop the tab on the beer can. Using a “church key”-style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
Cover the grill and cook the chicken until fall off the bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support. Let stand for 5 minutes before carving the meat off the upright carcass.
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