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Beer-Can Chicken Part 1: Setting up your grill

Source of Recipe

The Barbecue Bible by Steven Raichlen (Workman Publishing, 1998


List of Ingredients

-To cook beer-can chicken on a backyard grill, you need to use the indirect method, which means that you configure your fire so that it is hottest away from the food.

-On a charcoal kettle grill, light the charcoal or Charwood.
-When it glows red, arrange it in two piles at opposite sides of the grill. (Some grills come with side baskets for this purpose.)

-Place a foil drip pan in the center of the grill between the mounds of embers.
-Place the grate on the grill and cook the chicken in the center over the drip pan.
-Toss soaked wood chips on the coals to generate smoke.

-Keep the grill covered, adjusting the vents to keep the temperature at 350 degrees.
-After cooking the chicken for an hour, add 10 fresh briquettes or an equal amount of Charwood. Leave the grill uncovered for a few minutes until the coals ignite.

-On a gas grill, if it has two burners, light one side on high and cook the chicken on the other.
-On a three-burner grill, light the front and rear or outside burners and cook the chicken in the center.
-On a four-burner grill, light the outside burners and cook in the center.

-Many gas grills come with smoker boxes in which you can put the wood chips.
-If you don't have a smoker box, loosely wrap the chips in heavy-duty foil, make a few holes on top and place the foil package under the grate over one of the burners.




Recipe