62
Submitted by Gay Gilmore
"From Off the Eaten Path Inspired Recipes for Adventurous Cooks by Bob Blumer"
photo by limeandspoontt 
- Ready In:
- 1hr 35mins
- Ingredients:
- 6
- Serves:
-
4
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ingredients
- 1 (4 lb) whole chickens
- 1 (16 ounce) can beer (tall boy)
- 2 tablespoons salt
- 1 teaspoon black pepper
- 3 tablespoons dry rub seasonings (your favorite)
- 2 tablespoons vegetable oil
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directions
- Set up your grill for indirect cooking.
- On a charcoal grill, this means spreading the coals around the outer edges, but not directly below the food.
- On a gas grill the outer burners are lit, but not the middle one.
- Once the grill is covered (which it should always be for indirect grilling) the circulating heat works like a convection oven, so there is no need to turn the food.
- Remove neck and giblets.
- Discard.
- Rinse chicken inside and out; pat dry with paper towels.
- Rub chicken lightly with oil, then rub inside and out with salt, pepper and dry rub.
- Set aside.
- Open beer can and take several gulps (make them big gulps so that the can is half full).
- Place beer can on a solid surface.
- Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
- Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod.
- Cook chicken over high indirect heat, with the grill cover on for approximately 1 1/4 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
- Remove from grill and let rest for 10 minutes before carving.
Questions & Replies
-
I wanted to try this with my gas grill, should I cook it at 325/ 350 degrees, like I were cooking it in my oven?
NeverTrustASkinnyCook
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Reviews
-
5 stars just for the unique factor involved! I used my own barbecue rub for this. I put about 2 tsps. of the rub inside the beer can, too. Chicken was moist and beautiful to behold! Important to note here that a full-flavored beer works better than some of the lighter brands.
Pariah
-
With whole chickens on sale at 49 cents a pound, I had to try this beer can recipe. Exceptional flavor, tender and juicy! I used McCormick Grill Mates for chicken for the rub and also added about a teaspoon full to the beer. Had to make a few adjustments to the charcoal grill so the chicken had room to "stand up" with the cover on. A 4 1/2 lb. chicken took about 90 minutes. I'll be making this again for sure.
Terri F.
-
This is a great way to cook cornish game hens as well! I cook them in the oven at 375 for about an hour. I also put vegetables and spices in the beer such as garlic powder and onions.
Susie
-
I have done this chicken but not on the barby as i have not got one with the lid so i do it in the oven and it turns out really well,I put garlic and herbs plus slices of lemon under the breast skin. Really yummy. pauline
polly4
-
Super recipe and sooooo easy.
Fancy Free
see 56 more reviews
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Tweaks
-
Very Delicious! I used a 12 oz can of Miller Lite. For the rub, I used the wine and garlic seasoning from the Melting Pot. I also added a teaspoon or two of the seasoning to the beer can. I used olive oil instead of vegetable oil. Our grill is small with only 2 burners. I put the left burner on med. high and cooked the chicken on the right burner. I turned the chicken a quarter of a turn every 20-25 minutes. I used a meat thermometer to check for doneness. It was moist and flavorful. My husband loved it. This will be a new summer favorite!
yummyfoodinNC
-
These were great directions to produce a wonderful and moist beer can chicken! I used the "dry rub" from recipe #104965, substituting dry mustard for the allspice. It turned out absolutely fabulous! Will be making this over and over again!
Paula
RECIPE SUBMITTED BY
Gay Gilmore
Seattle, WA
- 39 Followers
- 119 Recipes
- 10 Tweaks
I'm really just learning how to cook, but I hope that my skills at eating will really guide me in this endeavor. ;-) I think that sharing recipes on the internet is better than any cookbook. Of course, I founded Recipezaar, so I might be a little biased.
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