"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Beer Can Chicken, by Rosie Siemers, is from The Siemers Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 to 41/2 lb. chicken 1 can (12 oz.) beer or lemon-lime soda 1 tbls. paprika 2 tsp. salt 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. pepper
1. Heat coals or gas grill for indirect heat 2. Make Basic BBQ rub. Fold wing of chicken across back with wing tips touching. Sprinkle rub inside cavity and all over the outside of chicken. 3. Pour 1/2 can of beer from can. Hold chicken upright, with opening of body cavity down; insert beer can into cavity. Insert bbq. meat thermoter so tip is in thickest part of inside thigh and does not touch the bone. 4. Cover and grill the chicken upright over drip pan or over unheated side of gas grill and 4-6 inches from medium heat. 1 hour and 15 min. to 1 hour and 30 min; or until thermeter reads 180 degrees. 5. Using tongs carefully lift chicken into a pan. Let stand 15 min. before carving.
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