Brewmeisters Chicken Beer Can Chicken Recipes

BEER CAN CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
• Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

BREWMEISTER'S CHICKEN: BEER CAN CHICKEN

Steps:

• Make the marinade by combining all marinade ingredients: whisk well to mix.
• Remove and discard any giblets and fat just inside the body and neck cavities.
• Rinse the chicken inside and out under cold running water, then drain and blot dry inside and out with a paper towel.
• Place chicken with the marinade inside a large resealable plastic freezer bag and marinate in the refrigerator at least 4 hours, preferably overnight, turning the bird several times to marinate evenly.
• Make the rub by combining all rub ingredients; set aside.
• Open the beer can and pour half the beer over the soaking wood chips.
• Remove the chicken from the bag with the marinade.
• DISCARD marinade.
• Sprinkle 1 teaspoons of the dry rub inside the neck cavity of the bird.
• Drizzle oil over the outside of the bird and rub or brush dry rub all over the skin.
• Spoon the remaining dry rub into the half-filled can of beer (beer may foam, which is normal).
• Using a church key can opener, make 2 additional holes in the top of the can.
• Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the body cavity.
• Pull the legs forward to form a tripod, so the bird stands upright (the rear leg of the tripod is the beer can).
• Tuck the tips of the wings behind the chicken’s back.
• Light the gas barbecue and, using an oven thermometer inside the closed grill, heat to 350°F When warmed, turn off one of the burners and stand the chicken upright on the can over the NON-LIT burner.
• Place oven thermometer beside the chicken, not above the direct heat.
• Wrap the soaked wood chips loosely in foil, punching a few holes in the foil to allow smoke to escape, and place foil pouch directly over the LIT burner.
• Reduce heat, if necessary, to maintain interior temperature at 350°F Close lid.
• Cook until chicken skin is dark golden brown and the meat is cooked through, about 1 to 1 1/2 hours.
• Use an instant reading meat thermometer inserted in the thickest part of the thigh, not touching bone; chicken is done when the meat thermometer is 180°F If chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
• When done, remove bird and let rest, standing on a platter at room temperature, about 5 minutes.
• Lift chicken off the can, taking care not to spill hot beer.
• To serve, cut chicken in half or quarters.