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Beer Can Chicken Recipe

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This recipe for Beer Can Chicken, by , is from The McSweet Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Artie McSweet
Added: Sunday, November 16, 2008


1 whole chicken, approximately 3 1/2 to 4 lbs.
1 12 oz. can of beer
2 tbsp. basic barbecue rub (see Basic Barbece Rub recipe)

Soak in water smoking wood chips of your choice for about 1/2 hour.
Drink half can of beer, reserve the rest for chicken. With a can opener make additional holes in the top of the can.
Set up grill for indirect grilling. If using a charcoal grill, place 9 x 12 foil pan in the middle of the grill and place hot coals on either side of the pan. If using gas, light only front and back burners leaving the middle burner off.
Remove giblets from body cavity, and remove and discard fat just inside the body cavity of the chicken.
Rinse chicken inside and out and blot dry with paper towels.
Sprinkle 2 tsp. of barbecue rub inside the body cavity, and rub the bird inside and out with the remaining barbecue rub.
Insert beer can into body cavity of chicken and position legs to for sort of a tripod.
Tuck the wing tips behind the chickens back.
When ready to cook, if using charcoal grill toss all the wood chips onto the coals.
Stand the chicken up over the drip pan away from direct heat.
Cover grill and cook chicken until skin is dark golden brown and is 180 F in thigh, approximately 1 1/4 to 1 1/2 hours.
Transfer to a platter and let chicken rest 5 minutes before serving.




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