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Beer Can Chicken (Tim’s recipe) Recipe

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This recipe for Beer Can Chicken (Tim’s recipe) is from The Gibson Family Cookbook Project, 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:  
1½ cups mesquite wood chips
1 large whole chicken (4 to 5 lbs)
3 tbsp Memphis Rub (see misc section for recipe) or use your favorite rub
1 (12 oz) can of beer

Directions:
Directions:
1. Rinse chicken inside and out (making sure to remove giblets package) under cold water – drain chicken and blot
dry both inside and outside with paper towels – sprinkle 1tbsp of the rub inside the body and neck cities – then
rub another tbsp all over the skin of the bird – if you want you can you can rub another ½ tbsp of the mixture
between the flesh and the skin – cover and refrigerate the chicken while you preheat the grill
2. Pop the tab on the beer can –then using a “church key” type of can opener punch 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 can – remove
chicken from refrigerator – and holding the chicken upright with the opening of the body cavity down – insert the
beer can into the lower cavity of the chicken
3. Oil the grill grate and stand the chicken up in the center of the hot grate - over a drip pan – (you can use a
perforated rack on top of the grate for added stability) spread out the legs to from a sort of tripod, to help support
the bird
4. Cover the grill and cook the chicken until fall-off-the-bone tender, about an hour – use a thermometer to check for
doneness – the internal temperature should be 180º
5. Using tongs – lift the bird to a cutting board or platter, holding a metal spatula underneath the beer can for support
let stand for 5 min before caving – toss the beer can and carcass out after carving
To cook beer-can-chicken on your backyard grill, you need to use the indirect method, which mean you configure you fire so that it is hottest away from the food - toss soaked wood chips to generate smoke - keep the grill covered adjusting the vents to keep the temperature at 350º

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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