Saturday, 5 June 2010

Beer Can Chicken

What we had for  lunch today...

We just had to try this... :))))

... this looks so funny ^^...

... but it works :) ...

... look what landed on our table ;)

... soooo delicious....

... the rest of the roasted potatoes... (not really that many left ;)

... while my baby had a cigar later...

I opted solely for the Espresso ... yummy!!!!

Here's how it works:

Basics: The basic process is to take a half full can of beer with the top cut off. Place it where you are going to be doing the cooking and then place the chicken over it so that the beer can is inside the chicken.

Why Beer?: So why does this work so well? First of all, you are adding a source of moisture to the chicken that keeps it from drying out. Second, you are adding beer. Now, more than the fact that beer is good, the yeast and malt found in beer reacts with the chicken, particularly the skin, making it thin and crispy while the meat remains juicy.

  • 1 whole 5 to 6 pound chicken
  • 1 can of beer
  • 1 cup spice rub
 What do do:

You want to cut the top of the can off the beer can or place several additional holes in it. This maximizes the flow of moisture from the beer to the bird. Most any can opener can be used to cut the top off a beer can. Works great. You will need to get rid of half the beer from the can somehow. I leave that up to you ;)

Next add 1/2 cup of your spice rub to the can and give it a quick stir. The can is now ready.

Take the other half of your spice rub and apply it to the chicken. Don't worry too much about getting it on the skin. Skin won't let flavor reach the meat so you need to work your spice rub in, under the skin as much as possible. Get it inside the chicken as well. Just because you put rub in the beer doesn't mean that it will season the inside too much. The spice in the can adds flavor but not like direct contact.

You will be grilling your beer can chicken indirectly. This means that the fire will be to the side or around the chicken. If you have the ability to put the fire (either gas or charcoal) on two sides then you won't have to worry about turning the bird.

Place the chicken with the beer can on the grill right where you want the bird to be. Close the lid on your grill.

You want to maintain a temperature in your grill around 300 to 325 degrees F. (150 to 165 degrees C.) during the cooking time.

Depending on how even your heat is you shouldn't have much to do now but wait for your chicken to cook. Time isn't important to chicken, temperature is. When this bird reaches an internal temperature of 175 degrees F. (80 degrees C.) your bird is ready to come off the heat. Measure the temperature in the thickest part of the thigh being careful not to touch the bone with your thermometer. It isn't finished yet because you want to let it rest for about ten minutes before you begin carving it (if that's what you want to call pulling apart this fall off the bone meat).

If the can gets stuck in the chicken, lay the bird down and pull the can out gripping it with a pair of tongs. With the can out of the chicken, it is just like any other (just better tasting). Carve it up and enjoy. :)

We sure did :)

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