Beer Can Chicken

submitted by rosskat
from NY, USA

1 1/2 cups mesquite wood chips
1 whole chicken 4 to 5 lbs
3 1/2 Tbs Memphis rub
1 can , 12 oz. beer
Memphis Rub ( makes 1/2 cup )
Mix all the following: Store and seal tightly
1/4 cup paprika
1 Tbs. brown sugar
1 Tbs. granulated sugar
2 tsp. salt
1 tsp celery salt
1 tsp fresh ground black pepper
1 to 3 tsp cayenne pepper
1 tsp dry mustard
1 tsp onion powder
1 tsp garlic powder

The recipe comes from a newspaper clipping and the cooking method sparked
my curiosity. The chicken
steams in a closed grill for about two hours and is very moist and tender
with a subtle smoky flavor
( no strong beer flavor at all ) and the skin comes out brown and crisp.
We would repeat this again. Following
is a synopsis of the original directions and then my further comments.
Instructions and tips::

If using a gas grill: remove upper warming rack ( so it doesn't knock
chicken down when lid is closed
), set the grill for indirect ( low ) heat, place a foil pan directly
beneath the chicken to catch the
drippings, don't open and close the lid often .
Soak the wood chips in cold water for 1 hour and drain. Rinse chicken (
remove any giblets etc. ) with
cold water inside and out and pat dry. Sprinkle the cavity of the chicken
with 1 Tbs of the dry rub and
rub the outside of the chicken well with another Tbs. of the rub
For gas grills place the wood in the smoker box and preheat to high . When
smoke appears, lower heat
to medium. For charcoal grill, bank coals to side of the grill and light.
Coals are ready when coated
with a light gray ash color.
For both types of grills place a drip pan in center just below where
chicken will be placed.
Now open the beer can and poke ( 6 or 7 ) holes in the top of the can.
Pour out the top inch of liquid and place
in 1 Tbs. of the dry rub. Holding chicken upright with body cavity pointed
down, insert the upright
can of beer into the chicken.
Believe it or not a beer can chicken roaster ( to support the can of beer
) is available for sale at this
site: http://www.beercanchickenroaster.com


When ready to cook: for the charcoal grill, drain the wood chips and toss
half over the coals. Oil the
grate and stand chicken up in center of hot grate over drip pan. Spread
out legs to support the chicken.
If using charcoal, add 10 to 12 fresh coals per side and the remaining
wood chips after 1 hour of cooking.
It takes about 2 hours for the covered chicken to cook either gas or
charcoal.
Using tongs lift chicken to cutting board, holding large metal spatula
under the beer can for support.
Be careful not to spill the hot beer. Let chicken stand for 5 minutes
before carving meat off the carcass.

Serves 6.

Joan's Tips:

I used a 16 oz. can of beer which was taller and offered more support. I
covered the can ( sides not top ) with heavy duty aluminum foil because I
worried about the color coming off the beer can into the chicken.
I cut off any hanging excess fat from the chicken. I also used a smaller
chicken, about 3 1/2 lbs. which cooked in 1 hour and 45 minutes. The
chicken on the tall can was quite stable.
I used the gas grill and low heat setting after the grill was preheated to
high. I placed a piece heavy duty foil ( on top of the grates ) with
edges folded up to contain any drips and no other drip pan was used.
I used long tongs to remove the chicken off the beer can directly from the
grill. The chicken was very tender but lifted off easily . I opened the
grill cover about a total 4 times during cooking to briefly
check. To my surprise there was not a lot of drippings contained in the
foil. Good luck and hope you all enjoy the recipe if you try it.


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