Beer Can Chicken Fans

Because the bird is standing, the fat drips away and the skin usually comes out nice and crispy crispy. I've experimented with other ligquids, like a green apple or orange soda and coke. I still prefer beer, because it doesn't overwhelm the flavor of the bird. Plus it is an additional reason to open a beer. Leftovers go great in fajitas or as addition to salad.

I did beer can chickens last night with a dry rub and it was the best chicken I have ever cooked! The skin was just incredible - crunchy yet juicy. Carving the bird was absurdly easy - I could just pull the pieces off the carcass, it was so tender. This is an absolutely no-brains, anyone can do it, fantastic way to cook chicken!

We love beer can chicken here--never did it in the oven though. I spritz with a lemon flavored olive oil, rub with spices or a mix (the iced tea sounds interesting), usually a spicy one. Stuff a cut lemon inside, take a few swigs of beer of choice, add the seasonings to the can, insert chicken and there you go. Oh--I cheat and use the can holder after I dumped one over on the way to the grill--don't ask. It does give it more stability. And if I am going to the trouble to do one (long grilling time), I'll always do 2 to have leftovers. Chicken just melts in your mouth. I know what we are having this weekend! Great idea!(I got S. Raichlen's beer can chicken cookbook really cheap at a used book store--has great spice rub ideas there.

Turkey cannon. Hmmmmmmmmmmmmmm

Bill’s Indoor/Outdoor Beer Can Chicken (Two Methods)
Recipes courtesy of BunglingBill


Method #1
Indirect grilling (on a gas grill)

Special Equipment:

(1) Wood chips, soaked in cold water, to cover, for 1 hour and drained. Bill uses Jack Daniel’s Wood Smoking Chips (made from 100% Jack Daniel’s Oak Aging Barrels). Mesquite chips also impart a nice flavor
(2) A decent grill . . . not one of those Chinese imported discount-store specials.
(3) Bill uses one of those new-fangled devices (sold by Wal-Mart) specially designed for “beer can chicken” … it holds a beer can and then the chicken. Very sturdy!
(4) A close-by bottle of Jack Daniels to whet your whistle while you are pulling all of this together!

Ingredients:

1 large (about 4-pounds) whole chicken
3 tablespoons (or more) of your favorite dry barbecue rub (Bill uses Bad Byron’s Butt Rub™)
1 can beer (brand doesn’t make a whole lot of difference. . . but Texas’ Lone Star is always superior to any beer brewed “up nawth!”
“Jack Daniel’s Grilling Sauce™” Optional . . . (See *Cook’s Notes)

Directions:

Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use, or put into the garbage (MY preference). Rinse the chicken, inside and out, under cold running water. Then drain and blot dry, inside and out, with paper towels. Sprinkle the rub inside the body and neck cavities, then rub another tablespoon or so all over the skin of the bird. Rub another tablespoon or so 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, placing a drip pan (see Cook’s Notes*) in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium . . . yeah!

Pop the tab on the beer can. Using a "church key"-style can opener, make 3 or 4 holes in the top of the can. Drink the top inch of 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 (unless using the gadget I described).

Cover the grill and cook the chicken, until fall-off-the-bone tender, about 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining chips after 1 hour. A meat thermometer, placed in a meaty part of the bird (not touching a bone) should register about 180° F.

Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass).

*Cook’s Notes:

• Bill uses a clean 8-inch square Pyrex® baking dish, sprayed with PAM® as a drip dish. Then the drippings can be basted back onto the chicken with a basting brush or turkey baster.
• Bill likes to brush a little (DON’T overdo it) “Jack Daniel’s Grilling Sauce™” on the bird during the last 15 minutes or so. This is a personal thing.



Method #2
Cooking in an oven

Special Equipment:

(1) Bill uses one of those new-fangled devices (sold by Wal-Mart) specially designed for “beer can chicken” … it holds a beer can and then the chicken. Very sturdy!
(2) A pan or Pyrex® dish to place under the chicken to catch the drippings.

Ingredients:

1 large (about 4-pound) whole chicken
3 tablespoons (or more) of your favorite dry barbecue rub (Bill uses Bad Byron’s Butt Rub™)
1 can beer (brand doesn’t make a whole lot of difference. . . but Texas’ Lone Star is always superior to any beer brewed “up nawth!”
Liquid Smoke (optional – See *Cook’s Notes)

Directions:

Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use, or put into the garbage (MY preference). Rinse the chicken, inside and out, under cold running water. Then drain and blot dry, inside and out, with paper towels.

Sprinkle the rub inside the body and neck cavities, then rub another tablespoon or so all over the skin of the bird. Rub another tablespoon or so of the mixture between the flesh and skin. Cover and refrigerate the chicken while you preheat the oven.

Remove one rack from the oven, leaving in place the lower rack (to accommodate the height of the chicken and its support).

Preheat the oven to 400º F.

Pop the tab on the beer can. Using a "church key"-style can opener, make 3 or 4 holes in the top of the can. Drink the top inch of beer.

Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity. If using the beer-can-chicken-support described above, following manufacturer’s instructions.

Place the assembled chicken in the drip pan. Slide the whole works into the preheated oven.

After 20 minutes, lower the temperature to 350º F. Cook for 2 hours. Baste occasionally.

Lower the temperature to 300º F. Cook the chicken, until fall-off-the-bone tender, about 1 more hour. A meat thermometer, placed in a meaty part of the bird (not touching a bone) should register about 180° F.

Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.)

Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass).

*Cook’s Notes:

• Bill uses a clean 8-inch square Pyrex® baking dish, sprayed with PAM® as a drip dish. Then the drippings can be basted back onto the chicken with a basting brush or turkey baster.
• If you miss the “smoke” smell and flavor you get with an outdoor grill, you can brush a little “Liquid Smoke” on the bird (and in the cavity). Put a little (about a tablespoon) in the drip bowl as well. It won’t replace the “real” smoke flavor, but it helps.

quote:

Originally posted by pogophilesThe title of this thread had me half anticipating a device that you strap onto the beer can to improve air flow around the chicken...

You mean a convection oven. They come with microwave settings so you can make a short order cook's dreams come true, start something in the nuker and finish it in the oven, or vice versa.

Mine holds a four pound frier if I'm making beer butt chicken, but makes it taste so awesome. I'd like to get a fan that will go in the oven so I can make my thanksgiving bird like this, which is possible if you fill a big enough can with any fluid, except sugar free pop, to my knowledge.

I use this for the thanksgiving bird in the interim: http://www.nesco.com/products/?category=700&subcat=400&id=297

I use chicken broth instead of beer. I just rub olive oil on the skin and season with seasoned salt and pepper. It always comes out great.

quote:

Originally posted by BunglingBillIf you miss the “smoke” smell and flavor you get with an outdoor grill, you can brush a little “Liquid Smoke” on the bird (and in the cavity). Put a little (about a tablespoon) in the drip bowl as well. It won’t replace the “real” smoke flavor, but it helps.

Liquid smoke IS real smoke. They boil water and burn some wood at the same time so the steam absorbs the eau de smoke, then let the steam condense, complete with smoke in it. The problem with it is, they don't use hickory or mesquite or any of the good smokin' woods to get the smoke. Just pine, as it's cheap and smokes at the drop of a hat.

Instead of beer try a can of pineapple juice

and baste the bird with a honey glaze

my mouth is watering just thinking about it.

quote:

Originally posted by Big Ugly Mich

The problem with it is, they don't use hickory or mesquite or any of the good smokin' woods to get the smoke. Just pine, as it's cheap and smokes at the drop of a hat.

According to their respective websites Colgin's uses hickory, mesquite, apple, and pecan (http://www.colgin.com/public/lsfaq.aspx#howmade) and Wright's uses hickory and mesquite (http://www.bgfoods.com/brand_wrights.asp). Liquid smoke made with pine would probably taste pretty vile...

Brad

Ok here is the original recipe I got from the guy more than 25 years ago that swore he invented Beer Can Chicken. He was a beach bum on the beach at Padre Island in Corpus Christy Texas. Now when I say beach bum I mean bum this guy lived on the sand dunes year around which is strictly prohibited.

It was early spring and a friend and I went surf fishing for sharks. As we were sitting on the beach drinking more beer than fishing and out of no where this guy walks up and ask if we’d give him a beer or two if he cooked us lunch. LoL We were on the Padre Island National Seashore, and it is the longest remaining undeveloped stretch of barrier island in the world, so I asked how was he going to cook us lunch? He said well I have 3 chickens on ice and all we need is 3 beer cans and a fire. I gave this guy a beer and he starts telling me about a way to cook chickens. Come to find out there was more to the recipe than just a chicken and a fire. But I was fascinated with the recipe that was coming out a little at a time with each beer the guy drank. Finally I put together a list of ingredients and equipment we needed and drove into town. I first went to my house and picked up my grill, a five-gallon bucket and some spices. Then I went to a store and bought another case of beer and some ice. I got back to the beach and we cooked beer can chicken. Here is the original recipe (which the guy called Dancing Chickens) as he gave it to me. By the way this is a “Real Mans Recipe”.

What you’ll need

Marinades and Rubs
3 cans of Beer
3 whole onions
3 green peppers
3 lemons
3 limes
3 cloves of garlic
1 Dozen Peperchino Peppers
1 Bottle Lea & Perrins Worcestershire Sauce
1 Bottle A1 Steak Sauce
2 Cans of Unsweetened Pineapple Juice (Real Pineapple Juice, not Drink)
1 5-Gallon Bucket



Marinades and Rubs

The Rub
Spice Rub for Chicken
To apply spice rubs, sprinkle over the Chicken and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Refrigerate rubbed meat for at least an hour to maximize the return and insuring a spicier, more intense flavor.
Makes about 1/2 cup
2 tablespoons ground cumin
2 tablespoons curry powder
2 tablespoons chili powder
1 tablespoon ground allspice
1 tablespoon ground black pepper
1 teaspoon ground cinnamon
Combine all ingredients in small bowl.

The Marinade and The Process
Cut the Onions, Green Peppers, Peperchino Peppers, Lemons, and Limes, into quarters. No need to peal anything just cut (squeeze it) and throw skin, seeds and all into the bucket.
Smash the garlic and throw skins and all into the bucket.
Dump the Unsweetened Pineapple Juice into the bucket
Add two cups each of A1 and Lea & Perrins Worcestershire Sauce to the mixture.
Trim the excess fat from the chickens and throw them into the bucket.
Put a plate on top of the chickens to force them into the mixture.
Let it sit in your fridge or add ice to the bucket to keep the mixture cold for at least 4 hours but it’s better if you marinate it for 24 hours.

After the marinating remove the chickens from the mixture and pat them dry. Fill a beer can 3/4s full of the marinating mixture and put the chickens on the can. Place a Peperchino Pepper into the neck to retain the steam inside the chicken. Sprinkle the dry rub on the chicken inside and out. Then run your fingers between the skin and the meat to separate it and sprinkle the rub in between. If you take your time you’ll find you can get rub all over the meat even on most of the legs.

Now folks will tell you, you need a fire on both sides of the grill and not directly under the chickens but that’s not necessary. You just need to have less heat directly under the chicken so you limit the flare-ups when the grease drips off the skin. Cook the chickens until done, and then serve.I usually just lay the chicken on it’s back and cut them into halves right down the center of the breast bone and that makes a great presentation.
Enjoy
Jack@DrofBBQ.com

MMMMMMMMMM Beer Butt Chicken!!! One of my all time favorites. Nice pic Roadrash!!!!