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Beertracker
Advanced Member
Username: Beertracker
Post Number: 849
Registered: 03-2002
| | Posted on Sunday, September 04, 2005 - 05:50 pm: | 
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I've tried some "Drunken Chicken" recipes before, but finally decided to try this for the first time after purchasing one of the ChickCan™ racks from Bayou Classic®. Wow! It doesn't get much easier than this and the results were simply fantastic! Here's the directions/recipe that I used which was originally taken from an episode of BBQ with Bobby Flay.
Beer Can Chicken
- 1 (12-ounce) can beer (your choice, I used good Old Milwaukee
 ) - 1 whole chicken (3 1/2-4#)
- 1 whole Vidalia Sweet Onion (medium)
- 1 clove Fresh Garlic
- 2-3 tbs. Olive Oil (Extra-Virgin)
- 3-4 tbs. Barbecue Rub your choice, I used Head Country™ Championship Seasoning
- 1 tbs. Black Pepper (cracked)
- 1/2 Fresh Lemon (sliced thin)
- 1/2 cup Barbecue Sauce (your choice, I used my favorite which is Head Country™ Original)
- 4-6 cups apple, cherry or hickory wood chips (soaked for 1 hour in beer and/or water to cover) [drained]
Directions:
Pop the tab off the beer can. Using a church key opener, make a couple more holes in the top of the can. Pour out half of the beer into the soaking water of the wood chips. Set the can of beer aside.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
Remove the packet of giblets from the body cavity of the chicken and set aside for another use or discard. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 1-2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 1-2 teaspoons of the rub and black pepper. If you have the patience, you can put some of the black pepper, rub & sliced lemons under the skin, but be careful not to tear it.
Spoon the remaining black pepper, rub & garlic clove through the hole into the beer can. Don't worry if it foams up, this is normal. Spray the beer can rack with non-stick spray which will help with the clean-up efforts. Insert the beer into holder and insert into the body cavity of the chicken. Spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back. Stuff the prepared onion into the neck cavity to trap indirect heat.
When ready to cook, if using a charcoal grill, toss all the wood chips on the coals or add them to your propane grill's tinder box. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a crisp, dark golden brown and the meat is cooked to an internal temperature of 180°F for about 1 1/4 to 1 1/2 hours.
Using tongs, carefully transfer the chicken in its upright position on the beer can stand to a platter and present it to your guests. Let rest 5 minutes and then carefully remove the chicken from the beer can. Take care not to spill the hot beer and burn yourself! Quarter or carve the chicken and serve with your favorite barbecue sauce. Good eats! 
Bayou Classic
BBQ with Bobby Flay
Heady Country
CHEERS! Beertracker
"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers
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Beertracker
Advanced Member
Username: Beertracker
Post Number: 907
Registered: 03-2002
| | Posted on Monday, October 24, 2005 - 05:23 pm: |
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Bump! 
CHEERS! Beertracker
"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers
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