Beer Can Chicken

As I said in an earlier post, I have been enjoying bringing out my new BBQ and putting it to work. This time, I decided to make use of the whole chicken that has been sitting in my freezer for far too long and make Beer Can Chicken. I have used this technique in the oven, but was excited to try it in the BBQ with a more smokey summertime flavor.

Here is a picture of my beautiful bird perched on the BBQ with a delicious rub coating it with a beer can helping it stand up straight. I think it look delicious even raw! For those of you that are interested, the foil under the grill is wood chips and the foil next to the chicken is filled with asparagus to accompany the chicken on our plate.

And a shot from the back to highlight the rub I used all over as well as inside the chicken.

I used my thermometer to make sure the chicken reached the appropriate temperature. The last time I made this in the oven, I did not have a thermometer and my chicken was raw in the middle. I love having a clear guarantee that my chicken is cooked through.

It looks good even with a prob in its side!

It was a little messy getting it off the grill and carving, but definitely worth the effort!















Beer Can Chicken:

4 cups wood chips, soaked and drained
Vegetable oil
1 (3 1/2 to 4 pound) whole chicken
3 Tablespoons Basic BBQ Rub
1 (12 ounce) can beer

1. Place the wood chips in a disposable aluminum tray and rest the tray directly on top of the primary burner. Turn all the burners to high, close the lid, and heat the grill until very hot and the chips are smoking, about 15 minutes. Clean and oil the grill. Leave the primary burner on high and turn off the other burner(s).
2. Meanwhile, remove and discard the gizzard packet inside the chicken and pat dry with paper towels. Rub the chicken inside and out with the spice rub, massaging it under the skin as well. Pour out (or drink) 1/4 cup of the beer. With a church-key can opener, punch two more large holes in the top of the can.
3. Slide the chicken onto the can do that it stands upright and position over the cooler part of the grill. Cover and grill-roast until an instant-read thermometer inserted deep into the thigh registers 165 degrees, 70 to 90 minutes, rotating the bird and can around half-way through. (The temperature inside the grill should remain between 375 and 350 degrees.)
4. Transfer the chicken and can to a carving board using clean potholders or kitchen towels, making sure to keep the can upright. Let the chicken rest on the can for 15 minutes.
5. Carefully lift the chicken off of the can, discarding the can and sny remaining beer and carve the roasted chicken. Enjoy!

Mind you, I used charcoal and just made sure to put the coals on either side of the BBQ leaving a space in between that would not be heated directly.