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 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
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.