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Beer Can Chicken Recipe

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Beer Can Chicken image
Beer Can Chicken


This recipe for Beer Can Chicken, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Friday, October 3, 2008


1 large whole chicken (3 1/2 - 4 pounds)
3 tablespoons Memphis Rub* or your favorite dry barbecue rub
1 can (12 ounces) beer

1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons ground black pepper
3 tablespoons kosher or sea salt
1 tablespoon hickory salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne powder

1 cup cola
1 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon liquid smoke
3 tablespoon steak sauce, (recommended: A-1 Steak Sauce)
1 teaspoon onion flakes
1 teaspoon garlic flakes
1/2 teaspoon freshly ground black pepper

1. Remove and discard the fat just inside the body cavities of the chicken. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.
2. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. Rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.

2. Set up the charcoal grill for indirect grilling by placing a drip pan in the center. Preheat to medium.

3. Pop the tab on the beer can. Using a can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

4. When ready to cook toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

5. Cover the grill and cook the chicken until it is fall-off-the-bone tender, about 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.

6. Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support.Let stand for 5 minutes before carving the meat off the upright carcass.

Personal Notes:
Personal Notes:
The recipe was inspired by the Bryce Boar Blazers, a barbecue team from Memphis, TN.




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