Going to do my first beer can chicken this weekend. Give me some tips and advice. Any good recipes are welcome :beerchug:

Beer Can Chicken:
1 can, good quality, beer
1 to 2 pounds roaster chicken
Salt
Pepper
Garlic powder
Molasses BBQ sauce, recipe follows

Rinse chicken thoroughly. Season inside and outside with salt, pepper, and garlic. Using can opener, open beer can. Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350 oven for 50 to 60 minutes or internal temperature of 150 degrees F. Glaze with BBQ sauce and finish cooking on grill.

Beer and Molasses BBQ Glaze:
1 1/4 quarts chili sauce
1 1/2 pints molasses
1 1/2 pints light beer
8 tablespoons Dijon mustard
8 tablespoon chili powder
2 1/2 tablespoons soy sauce
2 1/2 tablespoons crystal hot Louisiana sauce
5 tablespoons lemon juice
1 1/3 tablespoons liquid smoke

Combine all ingredients in sauce pot and simmer until reduced by 1/3 of the original volume. Cool completely and pack for transport.
Yield: 2 quarts

I got this off of foodtv.com There are a few other recipes there as well if you want. Enjoy!

We've cooked several beer can chickens. While beer works well, don't limit yourself to just beer but any beverage of your choice. Dr. Pepper adds an nice flavor as do many sodas/juices. Drink half of the liquid and add whatever spices you'd like. oranges add great taste and you can not go wrong with garlic.

Foodtv.com is a great source with great ideas and cooking procedures. We use 4 lb roasters. Broilers are too fatty. Or it may be the other way around.

Be sure to plug the top of the chicken with anything such as a potato to hold in the steaming flavors.

Cook under indirect heat until the chicken reaches 160 to 170 degrees. Just make sure that the chicken will fit in the upright position on your grill. I purchased a couple of wire racks that hold the can and chicken upright. You can buy them at Lowe's Homeimprovement for 5 bucks.

Enjoy and experiment with the fruits and spices for flavoring you favor for flavor.

YS

I have never had the oppurtunity yet in my life to have beer can chicken. Ive heard from some people that they taste great, and others that they taste like a POS. I guess thats one thing ill have to do yet this summer.

Beer can chicken on the BBQ :div20:

Anything will work but what I found best
- 1/2 can of beer
- 3 or 4 cloves of garlic in the beercan
- about a dozen peppercorns in the beercan

-wash the chicken and remove any extra fat from inside
-when the chicken and can are on the stand, plug the chicken neck hole with an onion and the extra fat from inside the chicken.
-cook it on the BBQ, with the burner under the chicken off
-when it reaches 170-180 degrees it's done

BTW watch out for the hot beercan when you remove the chicken :augen41:

I geuss it doesn't count, but I have drunk alot of beer while cooking chicken.

beer can chicken sounds kinda good. ive had other sorts of things like beer bread.

I do one about once a month. best chicken on the grill. recipe allways varies, 1/2 can 16-22oz beer, garlic,parseley,onion,sage,thyme,celery,carrot. all in the can. tinfoil the leg ends and wing ends, stuff a small potatoe or plum tomatoe in the neck opening, charcoal only, some mesquite or other hardwood for flavor.mmmmmmmmmmmmmm good

I had my first beer can chicken the other week... wow, it was awesome.

Some websites suggest you place lemons in behind the skin as well... we like "Franks Red Hot" sauce so much that my new idea is to put some red hot in the can and dump some in behind the skin.... :celebrating:

I have done it many times. If you use a can to hold up the bird, use a 16oz can (12 oz is too small). Better yet, get a chichen roaster that either holds the can or has a place to pour in the liquid of choice. I use the latter of the 2, it works great. Use a good rub first to season the chicken. Cook over indirect heat. They turn out awesome, SUPER juicy & tender & nice crisp skin. A 4 pound bird will take about an hour to hour & a quarter. You won't be dissapointed. I think I'll make one this weekend myself!!

Sound like alcohol abuse to me.

Thanks for all the advice. So Indirect heat when on the grill. Whould I cook it on low also and about how long should it take.

Last question- How many beers should the chef consume?

BBQ should be med/high, your beer cold, the chicken is done when it is 180 degrees in the thigh, about 1 1/2 hours for a 2-3 lb chicken.

We've been doing this for 10 years on the Weber. We have always called it beer butt chicken.

The best I have found is cheap beer 1/2 full, rub the chicken with a garlic powder, salt and pepper rub. Stand the chickens up on hot coals, put the lid tite on the grill and close the top vent on the grill.

This heats up the beer quickly. The coals cool down to a perfect temp. in a few minutes. They take about 45min - 1 hr depending on the size of the chickens.

Make sure you cook a lot of chickens because they go fast.

GOOD EATIN'

Thinkin of doing this tomorrow, so i need a whole chicken about 2-3 pounder? and place the can of beer inside the chicken and a potatoe stuffed in the top? season the chicken before i put on the bbq and let er cook for about hour and a half? Whats good to have with it?

The longer you cook it the better it gets. Keep basting the skin with the drippings and kepp on the cool side of the grill. I did one for 4 hours one time meat just fell off the bone and the crispy skin never did burn just kept basting it and getting basted myself.

sweet, I think I have an idea of what to do now. Have ot go get the chicken in the morning and plop it on the grill in the afternoon!

Just a question..
What does the paint on the beer can do? Does this go into the chicken
as well?

Im partial to the 'trash can turkey' myself. Fun to do and they come out juicy every time. :-0)
Mark

The trash can turkey will come. I can't get my mom to understand that idea yet lol.

no the paint don't come off i do this all the time the only thing you must and i mean must use molsen canadian :div20: enjoy you will be telling all your friends and do it on the bbq and don't forget to use a skillet under the chicken because if you don't you will make a mess :div20:

i use Lawry's seasoned salt as a rub and drape a couple slices of bacon across the top.

try stuffeing the inside of the bird with some marinated chopped up red onion.

MMMMMMMMMM! Beer But Chicken!

I put a slice of apple in the top of the chicken for added flavor. I usually smear the outside of the chicken with butter/margerine and it will come out golden brown. I put the grill on high and cook for an hour. I usually use an aluminum foil pan under the can in case it tips over and also keeps the grease from starting a fire. If you do have a grease fire :augen41: then you will have blackened chicken.

Heres some pics, so far so good I guess.

I've had beer can chicken alot taste great.good luck and enjoy!

I prefer using the oven vs the grill. Better heat I put it on convection at 400 for one hour and it is done.

I also do a beer butt turkey with a can of Fosters the big can. It cooks a 18 lb turkery in little over 2 hours.

I would like to learn about the trash can turkey.

xcrrr is right cook more than one, there great.

We call em "DRUNKEN CHICKENS", and what to have with um, nothing, just more chicken, and beer of course. :beerchug:

have fun with them, use your imagination.

think snow, its raining here, BooHoo

We took alot of the input and tried our first beer can chicken tonight.......WOW It was great! 2- 4.5lb chickens, cleaned, extra virgin olive oil to the outside and added lawrys seasoning salt, emerils (sp), garlic salt and black peper to the inside and out. 16 oz can of beer (complete top removed) 1/2-3/4 full with scallions & minced garlic. Placed on grill with apple stuffed in top. Cooked with center burner (med-high heat) to start for 30 min with 7" pie pans under each chicken ( to catch basting and prevent flame up) and added outside burners every 10 min or so on low heat for 2-3 min just to get the chickens to release some juices for basting. After 1.5 hours we removed the chickens and carefully placed the beer can on the grill keeping the chicken elevated from the grates. Cooked anoth 15 min (still basting with leftover from pans) for another 10 min and temp was 180 in the breast and roughly 170 in the wing/thigh. Guys, it was great! Next time I may add some additional peper to the beer can but otherwise....just perfect :div20:

I've used Sprite before, but Beer works best.

These turn out awesome in my smoker!!!!! I have found that reg. beer gives better flavor then lite beer for some reason. I tried root beer as well and it was OK but not as good as beer. I have never seasoned the beer , just the chicken under the skin. I am going to have to try seasoning the beer as well. I usually put the chickens on the highest possible shelf ( I always do 2 at a time) and then I do 4-5# of country style boneless pork ribs on the shelf below it so all the chicken drippings marinate the ribs, OMG it's good!!!! I also make a basteing sauce out of 1/2 an onion finely chopped, 1/2 a beer, 1 stick of butter, garlic powder to taste, and some seasoned salt. Put it in a small pot and simmer it for a while letting all the flavors combine, it is damn good all by itself!!!! I baste the chicken and ribs every 1/2 hr to 1hr and usually turn the ribs every hour, ribs take about 3hrs and chickens about 2hrs. It is a water smoker so everything stays nice and juicy. So far i think I prefer Mesquite wood for chicken and pork but I did some beef ribs with hickory that were god damn good as well :div20: . Gonna have to smoke somethin again this weekend, I'm making myself hungry!!!!!!!!!!!

I love beer can chicken better jet fried chicken with some sunkist and watermellon mmmmm