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"The belly rules the mind."--Spanish Proverb

Beer Can Chicken - Food Network TV Recipe

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This recipe for Beer Can Chicken - Food Network TV is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Q) Why did the chicken cross the road? A) Because it couldn't remember where it left its beer

1 (4 pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Directions:
Directions:
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 dry rub. Set
aside.
Open beer can and take several gulps (make them big gulps so that
the can is half empty). 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 closed, for
approximately 1 1/4 hours or until the internal temperature
registers 165 º F in the breast area and 180 º 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.
Personal Notes:
Personal Notes:
No beer - any soda tin will do as long as it is half full of liquid - even water. I like to rotate the chicken a couple times during cooking so that it is evenly cooked.

 

 

 

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