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    Beer Can Chicken with Memphis Rub

    Barbecue Bible

    List of Ingredients

    • 1 (4 to 5 pounds) whole chicken
    • 3 Tablespoons Memphis Rub
    • 1 1/2 cups mesquite chips, soaked in water 1 hour and drained
    • 1 (12ounce) can beer


    1. Remove and discard fat inside body cavities of chicken. Remove giblets and set aside for another use. Rinse chicken inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.
    2. Sprinkle 1 tablespoon Memphis Rub inside body and neck cavities, then rub another tablespoon on skin of bird. If you wish, rub another 1/2 tbl. betwee skin and flesh of bird. Refrigerate covered while you prepare the grill.

    3. Set up grill for indirect grilling, placing a drip pan in center. If using charcoal, heat it to med. If using a gas grill, place wood chips in smoker box (or wrap in foil and place on heat source( and preheat grill to high; when smoke appears, lower heat to medium.

    4. Pop tab on beer can. Using a "church key" can opener, make 6 or 7 hole in top of can. Pour out top inch of beer, then spoon remaining dry rub through holes into beer. Holding chicken upright, with opening of body cavity down, insert beer can into cavity.
    5. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil grill grate. Stand chicken up in center of grate, over the drip pan. Spread out the legs to form a sort of tripod to support bird. Cover grill and cook chicken until fall off the bone tender, 2 hours. If using charcoal, add 10-12 fresh coals per side and remaining wood chips after an hour.

    6. Using tongs, lift bird to a cutting board or platter, holding a large metal spatula underneath beer can for support. Let stand 5 minutes before carving meat off upright carcass.




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