Tortured Chicken Beer Can 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.

TORTURED CHICKEN - BEER CAN

Steps:

• Mix 4 dry ingredients together.
• Use this rub inside and out of the cleaned, dry chicken.
• Be generous.
• Place 1/2 can of beer in center of roasting pan.
• Position"bottom" of chicken over beer and slide chicken over the can of beer until the chicken is"sitting" upright in the pan.
• The fit will be snug and chicken will be secure.
• Roast uncovered at 350 degrees for 1 hour.
• Do not baste, do not turn pan.
• The beer will steam the chicken deliciously.
• When done, carefully remove can of beer from chicken and serve.
• Chicken can also be carved while"sitting" on the beer can.
• I have"tortured" 2 or 3 chickens in the same roaster and did not have to adjust cooking time.
• This melt-in-your-mouth chicken will get rave reviews.

BEER-IN-THE-REAR CHICKEN - BEER CAN

Steps:

• Wash chicken inside and out and pat dry.
• Sprinkle generously with the seasonings.
• Open the can of beer and pour off 1/4 cup.
• Place the can of beer, keeping it upright, into the rear cavity of the chicken.
• Place the chicken in a roasting pan, standing up on the beer can.
• cook for approximately 1 hour in a 350 degree oven.
• Chicken is done when the juices run clear when pierced with a fork.
• Carefully remove the beer can from the chicken using mitts and discard the can.
• Cut the chicken into halves or quarters.

ULTIMATE BEER BUTT CHICKEN BEER CAN

Steps:

• Rinse chicken well inside an out.
• Pat bird completely dry with paper towels.
• To make the rub: mix 4 tbsp paprika, 2 tsp salt, 2 tbsp black pepper, 2 tsp cayenne pepper, and 1/4 cup brown sugar in a small bowl and set it aside.
• To make glaze: mix together 1/4 cup brown sugar, 4 tbsp ketchup, 3 tsp frank's red hot sauce, 4 tbsp white vinegar, 4 tbsp beer (save remainder in can and set it aside), and 2 tbsp of the spice rub you just made in a separate bowl; set aside.
• Pour beer can out (or drink it down) until it is just a bit over half way full and then add crushed bay leaves and 1 tsp of rub to the half full can.
• Loosen the skin on the breasts, legs and thighs of your chicken.
• Massage the rub into the meat under the skin and then all over the outside of the bird's skin as well as inside the cavity.
• Place beer can in the "butt" of the bird making the bird stand upright.
• Preheat grill with all burners on high until grill is heated and ready to cook.
• You must cook indirectly; so if you have 2 burners on your grill, turn one off (for 3 burners turn 1 off, for 4 burners turn 2 off, etc.).
• Place the standing bird on the cooler or "off" burner side of the grill with the breasts facing the hot or "on side of it (you grill should remain at about 375 degrees during the entire cooking process).
• Close lid and cook for 30 minutes, then rotate bird so that the opposite side (the back) is not facing the heated side of the grill and then continue cooking with the lid closed for 30 more minutes.
• Rotate bird back to original position with breasts facing the heat and glaze the entire bird thoroughly with the pre-made glaze; continue cooking 30 more minutes until cooked, brown and slightly crisped.
• Transfer chicken carefully off of beer can and onto cutting board.
• Let rest 5-10 minutes and then carve and enjoy!

TORTURED CHICKEN USING THAT CONTRAPTION

Steps:

• Preheat oven to 325°F.
• Wash and pat dry chicken inside and out. Combine 1 packet Sazon, Adobo, and paprika. Loosen skin from breast area and rub in about a third of the seasoning mixture. You can spoon the seasoning in and rub the outer skin to do this. Rub a third of the seasoning into the cavity. Then rub remaining seasoning all around the outside concentrating on the legs.
• Place the upright roaster in a larger baking dish. I use a large glass baking dish and just turn the roaster until it is stable; it does not sit on the bottom of the dish. Or fashion something out of an aluminum foil pan. Place garlic and 1/2 the onion in the cup. Pour in enough beer to fill cup. You can also just place a partially filled beer can in cup.
• Stuff cavity with remaining onion, lemon half, and fresh herbs. You can, of course, vary the herbs you use. Carefully sit chicken on cup or beer can. Do not worry if some liquid leaks out. Place second lemon half, cut side down, to cap neck cavity. Insert digital meat thermometer into thigh.
• Cook chicken to an internal temperature of 165°F, about 2 hours.

CRAIG'S TRIPLE TORTURED BEER CAN CHICKEN

Steps:

• Rinse the chicken inside and out, being sure to remove the feather stubs or other such nasty bits. In a bowl or freezer bag large enough to hold the chicken, combine the solid ingredients for the brine. Add enough of the water to dissolve the salt and sugar. Place the chicken in the bowl, or bag, and cover with water. Refrigerate for at least 3 hours, but not more than 12.
• 3 hours before you'd like to eat remove the chicken from the brine and rinse well. Pat it dry inside and out, and set it aside.
• Beer can time. Drink half the beer, and empty the rest into a bowl. Using a can opener remove the top of the beer can. Wash the outside of the can with soap and water and rinse well- never know where its been -- Pour the remaining half beer back into the can, adding the herbs, garlic and pepper corns.
• Prep your smoke packets by soaking three handfuls of the chips in water for about 15 minutes. On each piece of tinfoil place one handful of wet woodchips, and two handfuls of dry chips. Wrap each into a packet and perforate each with a fork ten or so times.
• Now to Mr. Chicken. Separate the skin from the breasts, and place one clove of sliced garlic and half the remaining herbs under each section of the breast skin.
• Unceremoniously cram the beer can into the chicken's cavity. Ouch. Seal the neck end with the 1/4 onion, pointy side down.
• Now, we want Mr. Chicken to cook over indirect heat on the barbeque, so no heat under the chicken, but enough heat under the smoke packets to keep them smouldering. Our gas grill is large enough to have 3 heat zones, but adjust this next part if yours is different.
• Put one smoke packet on each side of the barbeque, right down below the grills. Preheat the barbeque on medium until you see a nice amount of smoke. Place the chicken in the center of the grill and brush with olive oil. Sprinkle with salt and pepper and lower the heat on the grill. A temperature just below 300 F seems to work well for me, but if you find your smoke packets going out, raise the temperature until they smoke well again. The lower you're able to keep the grill temperature, the more smoky flavour you'll be able to get into your meat. Depending on the size of your chicken it will take between 90 minutes and 2 hours to cook, or until the juices run clear and the legs are loose, or to an internal temperature of 165°F About half way through cooking add the reserved smoke packet, you may not need it, but more smoke is always good!
• Once the chicken is cooked, remove from the grill and place it under some foil to rest for about 15 minutes. Once the meat has rested carve your bird and serve with you choice of sides. This recipe is also great cold as leftovers.