Beer Can Chicken
Over the Fourth of July weekend I decided to cook something that reminded me of this time of year. I love to grill outside. Sometimes it is not feasible in the middle of the winter, that is why I have my stove top grill. I made beer can chicken. For those of you who just came here from another planet, and have no idea what beer can chicken is, it is a chicken with a can of beer shoved where the sun don’t shine. Now, you don’t have to use the the fancy holder I have with mine, it helps with stability. Just be careful the way you position the bird on the rack it could topple over. I used my bullet smoker, and my Sous chef/guard dog Meeka kept a very close eye on it while it cooked. It turned out succulent and Juicy. I made a pasta salad and corn on the Cobb with it. I will give the recipe for the pasta salad at another post. There really isn’t a recipe per say for this. If you don’t have a grill with a high lid, you can cook it in your oven.
|I purchased the ring at Walmart. It is not necessary to use, but helps stabilize the chicken.|
|My Sou chef/guard dog Meeka, waiting patiently to taste the final product.|
1 roaster chicken 3-5 lbs
1 can of beer (I used Bud Light with lemon)
2 tablespoons Montreal Steak Seasoning
2 tablespoons Lemon and Pepper Seasoning
1 Rosemary sprig or herb of choice
Rinse the chicken thoroughly and pat dry with a paper towel. Sprinkle liberally inside and out, what ever seasonings you choose. I like either Montreal Steak Seasoning or Lemon and Pepper. I have them available in my spice cabinet. Remove about 1/4 of the beer from the can and insert the sprig of rosemary or any other herb you choose. Place the can in the ring or if not using the ring., put the chicken directly on top of the can. Cook over medium coals, for 1 1/2 -2 hours or 180 degrees when inserted with a meat thermometer.
Allow to rest for 10 -15 minutes to allow the juices to redistribute.s
Note: If you do not have a grill, this can be cooked in the oven at 350 degrees for about an 1 hour-1 hour 15 minutes also must reach 180 degrees with a meat thermometer. Use a pan underneath to catch the drippings.