What is the best way to do beer can chicken? Please explain the do's & don'ts.
I just did my first one and used plain Budweiser on the inside and Mr. Stubbs moppin sauce on the outside. Might just be the best grilled chicken I ever ate.
Open a can of beer, drink half of it and stick in the bottom of the chicken so that it stands the chicken up. Don't forget to season the chicken with your favorite spices and sauce.
At least that's how I do it. :o) Some people use coke or pepsi instead.
Be careful when removing the chicken from the grill, so that you don't spill any of the liquid on yourself.
One essential ingredient: Give thanks to the Maker and a small prayer for our boys in uniform.
A nod to my North Carolinians brothers, I might try this one:
North Carolina-Style Pulled Pork
"This recipe is delicious, especially when smoked with hickory chips on a charcoal grill. A spicy rub and a zesty vinegar sauce turn pork into a North Carolina favorite." Original recipe yield: 10 servings.
INGREDIENTS:
• 1 tablespoon mild paprika
• 2 teaspoons light brown sugar
• 1 1/2 teaspoons hot paprika
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 8 pounds pork butt roast
• 2 cups cider vinegar
• 1 1/3 cups water
• 5/8 cup ketchup
• 1/4 cup firmly packed brown sugar
• 5 teaspoons salt
• 4 teaspoons crushed red pepper flakes
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 2 pounds hickory wood chips, soaked
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DIRECTIONS:
1. In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
2. Prepare a grill for indirect heat.
3. Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork at least 6 hours, or until the internal temperature reaches a minimum of 195 degrees F (200 degrees C). Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
4. Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
5. In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.
find a "Drunken Chicken Stand" Lot's BBQ stores have them now. You can do it without one but sometimes the chicken gets drunk and falls over without one.