Beer Can Chicken

Just can't get enough BBQ this time of year (no snow!!).  Here in Ottawa (Almonte) we are taking advantage of an early spring.  I did see a few scary snow flurries this evening, but no accumulation and it didn't last long.

I bought myself a small stand for the beer can - instead of trying to precariously balance the chicken over the beer can over the coals on the grill.  Yikes!  Got it at Wally Mart and it works great - no longer a need for a Tallboy, a regular 12oz can will do.

Season your whole chicken with a rub (my recipe is on this blog), salt and pepper, and some olive oil (about 1 tb).   Leave it out on the counter for about 30 minutes - the idea here is to get it closer to room temperature for more even cooking (no burnt outside, pink inside ;-) ).

Delicately insert the beer can into the chicken (A.D., no comments!!) and either place it directly on your grill or into the beer can chicken stand.  Make sure you drink/pour out about 1/2 of the beer.  This is a great time to add some extra flavour to the steam that will be cooking your chicken from the inside.  I add halved garlic cloves, some chopped onion, a couple of bay leaves and a dash of chili powder.  We cooked this one on the BGE using indirect heat.

The chicken, some turkey drumsticks (for mom) and turkey breast (for sandwiches)

Cook at about 375F for 1 hr 15 minutes.  Carefully remove from the grill and let it rest for about 15 minutes, tented with foil.  Take the chicken off the can, carve and enjoy!

2 comments:

  1. rub ingreadients please.

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  2. Certainly!

    Here's the one I make - my own recipe;
    2 tb garlic powder
    2 tb onion powder
    2 tb chili powder
    1 tb granulated sugar
    2 tsp table salt
    2 tb dry mustard
    2 tb galangal powder (ground ginger would work here)
    2 tb ground thyme
    2 tsp ground cloves
    1 tsp ground cinnamon
    1 tsp ground allspice

    I like the texture better of using table salt and granulated sugar.

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