i've seen this things in the cabelas catalogues and would like to know how to use them. i can make about 4 or 5 of them for the cost of one. is ther a certain tempurture and method to cooking with them and how does it taste?
Here is a recipe on how to make Beer Can Chicken without any special, overpriced gadgets.
BEER BUTT CHICkEN
Q.) Why did the chicken cross the road?
A.) Because it couldn't remember where it left its beer!
1 4lb. (more or less) whole chicken
Vegetable oil or olive oil
Salt and pepper
Cajun seasoning (optional)
1 can beer
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and seasonings. 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 2 legs and the can like a tripod. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 to 2 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees 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.
This is a family favorite of ours. The only thing that you might want to have on hand for the first time out is a clean pair of oven mitts (to remove the beer can from the chicken) and an extra pair of hands. After the first time, you get the hang of it but at first it's a little tricky by yourself.
Nothing special or tricky to it. You dont have to use one of those fancy cabela stands either. Just stuff a regular beer can up the chicken and it will stand on its own. We leave about a third of the beer in the can, add italian dressing, salt, pepper, garlic, and whatever other seasonings you like. Then we just sit them in the pit and cook until nice golden brown color....
I take a vegetable can (beans, corn, peas,etc.) and put the beer in it. It's stouter and has a wider bottom so it holds the chicken up better. Little work at times getting that can up the chicken but has worked well the last six or seven times that I've done it.
I have done many a beer but chicken and it really is as easy as others have posted. One thing I have learned with using beer though, is that it makes no noticable difference with what type of lager ya use.
Sooo, this is a good opportunity to expedite the Old mill, Hamms, or Pabst that may be occupying valuable refridgerater space.....grin
Works great with turkey too. I made a holder out of some schedule 80 304 stainless pipe and some 304 stainless plate. Overkill, but nice and heavy and won't tip over. I made sure a tall can of Bud will fit in it. That's waht you need for a turkey. Since only about 4-8 oz of beer gets used, I usually empty half the can first (into a mug) then set the turkey on it. Use the same seasonings you'd use on a chicken. A 14-16lb turkey takes about 3.5 hours. Another Thanksgiving treat.
If you don't want to use beer, citrus based soda works. 7-Up, Sprite, etc.
sylvia's secret chicken rub seasoning.........very good
i allways add a little tony chachere's original creole seasoning.
just cover your chicken with rub everywhere including under breat skin and inside, there is no way to get to much.
i do mine 4hours ahead of cooking ,you can buy the stands at walmart
to set them on ,but you do not have to . set a half full beer on the grill
and shove your bird down on it and bind the legs so he will stand.
i set mine on a cookie sheet to catch grease. you should use a grill with
two burners and only light one side AND COOK ON THE OTHER
on med heat mine takes about 3 hours.
JUST DON'T GET BURNED TRYING TO GET THE CHICKEN OFF THE CAN WHEN DONE.
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