Posted on 09/04/2010 8:46:17 AM PDT by JoeProBono
Have you ever made beer-can chicken? If you haven't, you're missing out on the juiciest grilled chicken you've ever tasted and on a few good laughs from looking at your bird perched atop a beer can on the grill. It's also incredibly easy to make, which makes it the perfect dish for this Labor Day weekend. That's if this rain doesn't keep up.
Elizabeth Karmel, a North Carolina native known as the Queen of the Grill, shared this recipe for the chicken using olive oil by Lucini Italia, a line of Italian food products headquartered in Miami. Take our word for it, it's good.
The Original Beer Can Chicken Grilling method: indirect/medium heat
Serves 4
Ingredients
1 whole roasting chicken, 4 to 5 pounds, preferably amish or organic Lucini Premium Select Extra Virgin Olive Oil 3 tablespoons favorite dry spice rub or kosher salt and pepper 1 12-ounce can domestic beer, such as budweiser or a vertical roaster Preparation Remove the neck and giblets. Rinse the chicken inside and out, if desired, and pat dry with a paper towel. Coat the chicken lightly with the olive oil and season with 2 tablespoons of the dry rub or salt and pepper. Set aside.
Build a charcoal fire or preheat a gas grill. Open the beer can, pour out about ¼ cup of the beer and make another hole in the top of the can with a church-key can opener. Sprinkle the remaining tablespoon of the dry rub inside the beer can. Place the beer can in the center of the cooking grate over indirect medium heat and "sit "the chicken on the top of the beer can. The chicken will appear to be sitting on the grate.
Cover and cook the chicken for 1 to 1 ½ hours or until the internal temperature registers to 165F in the breast area and 180F in the thigh.
Remove it carefully to a platter, holding the can with tongs. Let it rest for 10 minutes before carving.
It works better if you drink 3/4 of the beer and leave a 1/4 in the can to steam...you don’t waste as much beer!
And the baking temperature of the oven/grill is????
Isn’t the top of the chicken going to hit the lid of the grill? Maybe our lid is too shallow or I’m not visualizing this right.
Cook for approximately 1 1/2 hours or until the internal temperature registers 165.
I have an outdoor grill with a lid. I can cook at any temp from 150 F to 600 F. What would you recommend?
exactly,
my charcoal grill would not allow the bird to be perched in such a position.
Maybe a Cornish game hen?
We just stop the car and pick up some good ole Arkansas roadkill highway chicken. It doesn't take as long to grill, since it's already flattened.
Being single I prefer the local deli Wends special.
$5 for a fried Chicken (peices) or baked or 1/2 and 1/2.
Heck can’t buy a whole chicken for that price.
And no time to cook with easy clean up plus it lasts a few dayz.
I still cook on Sundays for the week and freeze portions for later down the road.
Made fresh tomato puree Chuck beef two bean Chilli and a Classic Stew (had a chuck roast and the meat was ample enough to make two seperate dishes, same with the tomato puree).
Hot Dogs (turkey) were on sale for 88cents and buns for 50cents....
Main stay is my salads and fresh frozen fruit smoothies...
Oh wait I am thinking this is the eating on a dime thread...not.
God bless the soul who first thought this idea up!!
Bet he/she had a few beers first :-)
I have a Weber Charcoal grill. 4 1/2” inches from grill to inside top of lid. If I take out the top grill, I can put the beercan chicken on the lower grill (Charcoal holding grill) and push the charcoals to one side. This allows 10” height clearance for the bird.
The charcoals on the side will provide plenty of heat, as chicken should be cooked with indirect heat anyway, not direct heat as you would use on steaks or ribs.
Just remember: OPEN the can.
Unless you want to launch the chicken. (A story told to me by two Texas A&M alumni reminiscing about their college days.)
ping
We call it “Drunk Chicken” in Oklahoma. Mighty fine eating....red
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