Email to rebel      

BEER CAN CHICKEN

Source of Recipe


Weber Grill Recipes (URL unknown)






List of Ingredients



• 1 whole chicken, 4-5 lbs.
  
• Memphis Rub (ingredients below)
  
• 1 12oz. can of beer
  
• --------------MEMPHIS RUB-----------------
  
• 1/4 C. Paprika
  
• 1 tbsp. dark brown sugar (packed firm)
  
• 1-3 tsp. cayenne pepper
  
• 1 tsp. celery salt
  
• 1 " black pepper
  
• 1 " dry mstard
  
• 1 " garlic powder
  
• 1 " onion powder
  
• 2 " salt (optional)
  






Instructions



1. Pop the tab on the beer can and drink half of it. Using a "church key" type of can opener, punch six or seven holes in the top of the can and pour 1-2 tablespoons of Memphis Rub into the the can.
   
   
2. Remove and discard the fat from inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water; then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities; then rub the remainder all over the skin of the bird. (use a little or use it all, depending on your taste) If you wish, rub another half-tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill. Light the front and rear burners and cook the chicken in the center at 300-325 degrees.
   
   
3. Holding the chicken upright (wings at top, legs at bottom), with the opening of the body cavity down, insert the beer can into the lower cavity. Fold wing tips over top of wing to hold close to body. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird. Cover the grill and cook the chicken until fall-off-the-bone tender, about an hour. Use a thermometer to check for doneness. The internal temperature should be 180 degrees.
   
   
4. Using tongs, lift the bird to a cutting board or platter, holding a metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving. (Toss the beer can out along with the carcass.) Serves four to six.
   
   



RECIPE CONTINUES

PREV SECTION | NEXT SECTION