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StlersGuy
08-28-2007, 04:26 PM
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

SteelersfaninPhilly
08-29-2007, 09:29 PM
I recommend this recipe to anyone. It is some kick *** chicken

chata
08-30-2007, 09:00 PM
I love beer chicken. mmmmmmmmmmm mmmmm good

StlersGuy
08-30-2007, 09:02 PM
this is the only way I cook my chicken

floodcitygirl
08-31-2007, 10:02 AM
I've never had this. Sounds like it's definately worth a shot.

ARKIESTEEL
08-31-2007, 11:35 AM
Sounds like porn chicken "rub it down with oil then stick something up its rear end" :nono:

StlersGuy
08-31-2007, 12:24 PM
Sounds like porn chicken "rub it down with oil then stick something up its rear end" :nono:

so now we know what kind of porn you watch :hilarious: