Beer can chicken is a tasty conversation piece.
It is great tasting chicken and it does not taste just like beer.
To make great beer can chicken you will need:
4-5 pound whole chicken
About 3- 4 Tablespoons of your favorite dry rub or seasoning mix
1(12 oz.) can beer
For cooking you will need wood chips along with charcoal or gas for grilling.
Rinse the chicken and dry it. Sprinkle one tablespoon of the rub inside the cavity of the chicken. Take another tablespoon and rub it over the outside of the bird.
Now, loosen the skin away from the flesh and rub another 1/2 – 1 tablespoon all over the flesh.
Loosening the skin away from the flesh is pretty simple. Find one spot anywhere on the chicken where the two seem to be separated some. Carefully, put your hand in there and move your hand around. Do it gently to not tear the skin. It will separate easily except for along the breast bone.
Now, cover and refrigerate while you get the grill ready to go.
You will be grilling the chicken using indirect heat.
This means that you will need to have a drip pan set underneath the bird so the bird is not cooking right over the top of the heat source.
You can buy disposable foil pans for using with charcoal grills. Gas grills usually have drip pans.
Soak the wood chips if you need. Just about 15 minutes.
For a gas grill, add all the wood chips to the smoker box and preheat to high. When smoke appears, lower the heat to medium.
For a charcoal grill, heat to medium. Heating to medium is when you can hold your hand over the charcoal for 7 seconds before it gets so hot you have to move your hand. When hot enough, add half of the wood chips.
Now, take your can of beer and open it. Pour out about an inch of beer. Add the remaining dry rub to the can
Hold the chicken upright with the cavity facing down and insert the can of beer.
Next, put the chicken on the grill, spreading it’s legs out so looks like it is sitting on a stool with it’s legs out.
You can also buy stands at barbeque supply stores if you prefer to go that route.
Make sure the chicken is over the drip pan.
Cover the grill.
Cook the chicken for two hours.
If you are using charcoal, after an hour add about 20 pieces fresh charcoal around the drip pan. Also, add the remaining wood chips.
Be very careful when removing the chicken from the grill. Use tongs to help lift the bird and a wide spatula to put underneath the can of beer and quickly transfer the chicken to a platter.
Let stand for 5 minutes before carving.
Carve it while standing up.
Serves about 4-6 people.