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BEER CAN CHICKEN Recipe

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This recipe for BEER CAN CHICKEN, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Johnny McCue
Added: Saturday, March 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can (12 ounces) beer
1 chicken 3-5 lbs
2 tablespoons rub
2 teaspoons vegetable oil

also need 2 cups wood chips
RUB-1/4 cup course salt(kosher or sea),brown sugar,and sweet paprika and 2 tbsp ground pepper

Directions:
Directions:
mix rub in bowl and set aside- makes 3/4 cup
pour 1/2 can of beer over wood chips and soak 1 hour (save rest of beer in can)
rinse chicken and pat dry
sprinkle 1/2 tsp of rub inside body cavity and 1/2 tsp inside neck cavity-
brush oil on outside of bird all over skin and sprinkle 1 tbsp of rub and rub it all over skin-
spoon remaining 1-1/2 tsp of rub into beer(don't worry if it foams up (this is normal) -Hold bird upright and lower cavity onto beer can and pull legs forward to form tripod and tuck wings behind back-
set up grill for indirect grilling-- med heat
CHARCOAL GRILL- place wood chips directly on coals, place drip pan under chicken(away from coals) Gas Grill needs smoker box and pre-heat grill on high until you see smoke then reduce heat to medium
Cover and cook the chicken until skin is dark golden brown and very crisp 1-1/4 to 1-1/2 hours
to a temp of about 180 degrees (If skin starts to brown too much cover loosely with foil)
Using tongs hold bird by the can and transfer it in a upright position to a platter. Let rest 5-10 min then carefully lift off can(be careful beer will be hot)
half, quarter or carve chicken and serve

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
15 min prep 1-1/2 hours cook time

 

 

 

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