Beer Can Chicken

[Nevada Ed]

Next time try it with the skin on and see if it might have a little more
moisture in the meat ?
This was a selling point in the cook books of the "Traeger Smoker" to
get people to buy their products.

BBQ is the only way to fly.............

If you want a quicker cooking time, remove the back bone from the bird, and try this.......

 

[COFFEEMUG]

skinning the chicken is just wrong.

 

[SMSgt]

Cornish Game Hen works great on a small pineapple juice can. Baste and season with the juice.

That's what I do. And I pour half the pineapple juice in a glass and top it off with Tiquila. (It's not for the bird, y'all.) One bird per person works out well. One glass per person, not so much. Have extra cans of juice available.

 

[Kenna]

Also have used a pepsi instead of beer. Was delicious!!

 

[Nevada Ed]

Also have used a pepsi instead of beer. Was delicious!!

Ever try a Dr Pepper or a Root Beer in your Brines or marinades ?
A lot less salt than Soy and adds a sweeter taste.

 

[Geronimo Jim]

Really good write up. Really good photography.
And really good looking wife. Thanks for you report.

 

[jeffrefrig]

I've been doing beer can chicken for years, always two at a time. I always put onion in the hole on top and in the cans of beer. With garlic powder & whatever in also. Sometimes I use a rub; depends what I have. I put the brackets on disposable pie plates and pour beer in there, too, with more spices. I set the the grill temp to 350-375, refill the pie pans (about 1/2") a couple times. I've used ginger ale too. I bought the beer can brackets at Home Depot's grill Dept. for like $5 each, gotta be 15-20 years ago. You can do it in the oven, too, but that's no fun. Takes about an hour and maybe 10-13 beers, depending on ambient temperature. Always comes out good.
And don't cut your hair! Just be glad you still have it!

 

[Rustyt1953]

The beer can is a noble beast. After delivering its precious payload it will then make the ultimate sacrifice and surrender its body for the culinary and plinking enjoyment of millions.

I am saluting one right now.

 

[Kevin J.]

I am the only one that noticed the changing handguns in the photos? Nice rotation of revolvers and what looks like a semi in the shoulder holster. All just in case the chicken isn't dead I assume.

 

[mckenney99]

Never heard it referred to as beer can chicken, around here it is always referred to as beer butt chicken for obvious reasons .
Great write up and a motivator for me when the temps break around here.

 

[ameridaddy]

"...I have started to lay selected "toys" into the photos to keep the interest of those of you who -- like me -- get bored if I don't see firearms..."
Thanks for the clarification. I thought they were there to shoot the chicken if it jumped up and tried to run away.
Great writeup - thanks for that!
The chicken looks so delicious, I think I'll have to go fix dinner now.

 

[bdGreen]

You gots to have protection against adversaries that want your food.

enjoy,

bdGreen

 

[03hemi]

Very nice calmex. I've been doing beer can style cooking for several years now. Our family favorite is using Cornish hens seasoned with a olive oil wash and dry rub, and then mounted on a stainless beer can mount. You can fill the provided stainless can with beer, wine, fruit drinks, etc.

View attachment 107842

View attachment 107843

Do this!
All cans now have a plastic lining in them so you don't wanna actually use the "can" fwiw.

 

[calmex]

Coincidence!

What a coincidence that this old thread pops back up. I am in Mexico at the moment, staying in the same place that Phil Roettinger's NRM is safely waiting my wife and I to return permanently from Canada in about 8 months. That's when I turn 65 (although I still look 43) and will come back here to retire.

I have changed a few things in making my Beer Can Chicken since I first wrote this. Now I have 2 burners turned off and cook the chicken in the "cool" area of the grill -- indirect heat -- and with the 2 burners that are "on" I try to reach in internal tempurature of around 300-320F. I also make a rub of salt/pepper/garlic powder in equal amounts and try to spread that rub between the chicken skin and the meat without breaking the skin. Turn the chicken 180 degrees about half-way through the cook which on my current BBQ is about 40 minutes in. Super juicy! No burning or charring of the legs or wings either.

Here's a photo I took last night of Phil's gun on the Charcoal asador that they have here at the place I'm staying right now along with a couple of Mexican beers that we had in the fridge. Since Lee did not specify where to put them, I put them on either side of Phil's gun. Cheers! Cal

 

[CAJUNLAWYER]

You gots to have protection against adversaries that want your food.

enjoy,

bdGreen

That one on the right reminds me of my wife

 

[snafu177]

And its a great opportunity to use up that bad tasting Beer someone left in my Beer Fridge.
Also great way to cook Chicken!!