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Beer-Can Chicken Part 2: Cooking the Bird

Source of Recipe

The Barbecue Bible by Steven Raichlen (Workman Publishing, 1998


List of Ingredients

Beer-Can Chicken:
-1 large whole chicken (4 to 5 pounds)
-3 tablespoons Memphis rub (recipe below) or your favorite dry rub
-1 12-ounce can of beer

Memphis Rub
-1/4 cup paprika
-1 tablespoon firmly packed dark brown sugar
-1 tablespoon granulated sugar
-2 teaspoons salt
-2 teaspoons Accent (MSG, optional)
-1 teaspoon celery salt
-1 teaspoon freshly ground black pepper
-1 to 3 teaspoons cayenne pepper, or to taste
-1 teaspoon dry mustard
-1 teaspoon garlic powder
-1 teaspoon onion powder
-Combine all the ingredients in a jar, twist the lid on tightly and shake to mix.
-Store away from heat or light for up to six months.
-Makes about 1/2 cup.


Recipe

-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 another tablespoon all over the skin of the bird.
-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.

-Set up the grill.
-Pop the tab on the beer can.
-Using a "church key" type of can opener, punch six or seven holes in the top of the can.
-Pour out the top inch of beer; then spoon the remaining dry rub through the holes into the can.
-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.

-Oil the grill grate.
-Stand the chicken up in the center of the hot grate, over the drip pan. (You can use a perforated rack on top of the grate for added stability.)
-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.

-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.

*Source: The Barbecue Bible by Steven Raichlen (Workman Publishing, 1998).