Beer Can Chicken

awsmith4 · 06-08-2011, 11:45 PM

Sunday at the HERF I served my latest recipe for beer can chicken and it seemed to go over well so I'll post my process

I took 2 whole chickens (same if you do just 1) and cleaned out the innards then washed the birds off in the sink. I then brined them over night in a pot filled with a mix of 1 cup of ionized sea salt per gallon of water.

The next day I preheated the grill to 350. We (I say we because Matt did most of the labor) then rubbed the birds down with '3 Beer BBQ Rub' (you can use your favorite) and then placed them on the cans. The cans were filled with a mix of beer, rub, and my homemade vinegar based bbq sauce. The cans were put on chicken stands that you can pick up at most any place grilling accessories are sold. Then I placed a quartered onion in the neck of the bird.

The chickens were then set upright on the grill and smoked for a few hours until the breast temp reached close to 170. I maintained the cooking temp at 350-375.

They turned out very good and served them with Matt's Habenero Cole Slaw as well as other various sides. These may have been the best beer can chickens I've made to date.

Powers · 06-09-2011, 12:23 AM

I can attest that they were indeed delicious

Mattso3000 · 06-09-2011, 04:27 AM

This is almost identical to how I do this, except I cool it down to 250 for the last hour to keep the wings from getting too crispy. Great way to do chicken.

Coach Deg · 06-09-2011, 06:00 AM

When do we eat?????

chachee52 · 06-09-2011, 06:46 AM

I have been meaning to try this for a while!! seeing this is deffinitely going to get a jump on that. Looks GREAT!

Fordman4ever · 06-09-2011, 07:25 AM

That chicken was probably the best chicken I've ever had.

hammondc · 06-09-2011, 08:39 AM

Can you tell the difference with / without the beer? I ask because the naked whiz (he is a Big Green Egg enthusiast/professional cook) did an experiment with a bunch of chickens. I think they did, water, beer, dr pepper and coke. No one could tell a difference in taste/texture or moisture.

The main reasoning for this is that even at 350, the beer does not boil and barely steams. Not really sufficient enough to impart a flavor or significant moisture. I still do it with a beer because it is usually an easy way to dispose of natural light or busch that someone left at the house.

NOT knocking your recipe. Just curious what your thoughts are.

Experiment Link iffin you are interested

hammondc · 06-09-2011, 08:41 AM

I am, however, VERY VERY interested in the habanero cole slaw.

Jbailey · 06-09-2011, 08:50 AM

Very cool Albert.

I love doing beer can chicken!

awsmith4 · 06-09-2011, 08:52 AM

I have noticed that the chicken cooks more evenly. Not sure if it really makes it more moist, especially since I brine too. I think water or any liquid in the can would be fine but I do notice that the more spices and sauce in the beer can the more flavor and the onion in the neck helps keep it all in. I use what ever light beer is left around, I have never noticed a difference by putting different beers in the can so I don't waste the good stuff.

Matt-N-Ga · 06-09-2011, 02:26 PM

Quote:

Originally Posted by hammondc

I am, however, VERY VERY interested in the habanero cole slaw.

Simple recipe. I usually make this for large groups, but you can half everything easily for smaller groups.

2 pkgs of pre-cut cabbage/coleslaw mix
1 jar of Naturally Fresh Coleslaw dressing
1/2 a medium red onion sliced thinly
1 poblano pepper diced
3 habenero peppers diced

Mix all ingredients and allow to sit overnight, covered, in the refrigerator.

Remove and allow to warm slightly and enjoy with warning, it can be very hot

For those that like the flavor but want to cut the burn a bit, add some honey to your portion to taste, or some sugar. The sweetness cuts the heat but leaves the pepper flavor. Local honey is usual the best, it's not overly sweet like processed chain store honey is. Enjoy it. We put it on chili-cheese dogs.

06-09-2011, 03:30 PM

I like to add a little bit of honey to my brine solution it helps to get the skin nice and dark and crispy.

jjirons69 · 06-09-2011, 04:05 PM

What kind of grill there, Albert?

Also, who are the guys in the picture? (or at least the sides and backs of their heads)

awsmith4 · 06-10-2011, 08:37 AM

Quote:

Originally Posted by jjirons69

What kind of grill there, Albert?

Also, who are the guys in the picture? (or at least the sides and backs of their heads)

The grill is made by Primo. It is a ceramic cooker much like the Big Green Egg.

http://www.primogrill.com/

Left to right in the picture is Vic81, Matt-N-GA, Me

jjirons69 · 06-10-2011, 10:13 AM

Nice. Those ceramic grills have been in my crosshairs for some time. Do like the look and value of the Big Steel Keg, though.

Do you use a drip pan when cooking the whole chicken?

awsmith4 · 06-10-2011, 10:16 AM

Quote:

Originally Posted by jjirons69

Nice. Those ceramic grills have been in my crosshairs for some time. Do like the look and value of the Big Steel Keg, though.

Do you use a drip pan when cooking the whole chicken?

I don't but opinions vary. I really need to experiment with different ways.

nofeardiver · 06-10-2011, 10:32 AM

very nice

06-12-2011, 07:20 PM

Nice!

06-08-2011, 11:45 PM	#1
awsmith4 Simple Pleasures - 2oL Join Date: Oct 2008 First Name: Albert Location: Marietta, Georgia Posts: 4,602 Trading: (111)	Beer Can Chicken Sunday at the HERF I served my latest recipe for beer can chicken and it seemed to go over well so I'll post my process I took 2 whole chickens (same if you do just 1) and cleaned out the innards then washed the birds off in the sink. I then brined them over night in a pot filled with a mix of 1 cup of ionized sea salt per gallon of water. The next day I preheated the grill to 350. We (I say we because Matt did most of the labor) then rubbed the birds down with '3 Beer BBQ Rub' (you can use your favorite) and then placed them on the cans. The cans were filled with a mix of beer, rub, and my homemade vinegar based bbq sauce. The cans were put on chicken stands that you can pick up at most any place grilling accessories are sold. Then I placed a quartered onion in the neck of the bird. The chickens were then set upright on the grill and smoked for a few hours until the breast temp reached close to 170. I maintained the cooking temp at 350-375. They turned out very good and served them with Matt's Habenero Cole Slaw as well as other various sides. These may have been the best beer can chickens I've made to date. __________________ Its THIS easy to support our troops

06-09-2011, 12:23 AM	#2
Powers Swamp Ash member in exile Join Date: Feb 2009 First Name: Michael Location: Fayetteville, Arkansas Posts: 2,283 Trading: (17)	Re: Beer Can Chicken I can attest that they were indeed delicious __________________ "There is true glory and true honor: the glory of duty done, the honor of integrity and principle" - Robert E. Lee

06-09-2011, 04:27 AM	#3
Mattso3000 Will ninja for beer Join Date: Aug 2010 First Name: Matt Location: Burnsville, MN Posts: 2,842 Trading: (20)	Re: Beer Can Chicken This is almost identical to how I do this, except I cool it down to 250 for the last hour to keep the wings from getting too crispy. Great way to do chicken. __________________ Please Support the Troop Support Contest!

06-09-2011, 06:00 AM	#4
Coach Deg C O W eieio. Join Date: May 2009 First Name: Mike Location: Hudson, FL Posts: 2,853 Trading: (59)	Re: Beer Can Chicken When do we eat?????

06-09-2011, 06:46 AM	#5
chachee52 Adjusting to the Life Join Date: Dec 2009 First Name: Todd Location: Tyngsboro, MA Posts: 399 Trading: (2)	Re: Beer Can Chicken I have been meaning to try this for a while!! seeing this is deffinitely going to get a jump on that. Looks GREAT! __________________

06-09-2011, 07:25 AM	#6
Fordman4ever Redneck driving a ricer!! Join Date: Dec 2010 First Name: Earl Location: A place too cold to smoke outside Posts: 2,508 Trading: (26)	Re: Beer Can Chicken That chicken was probably the best chicken I've ever had.

06-09-2011, 08:39 AM	#7
hammondc Moar Padrons! Join Date: Aug 2010 First Name: Chip Location: Senoia, GA Posts: 2,626 Trading: (17)	Re: Beer Can Chicken Can you tell the difference with / without the beer? I ask because the naked whiz (he is a Big Green Egg enthusiast/professional cook) did an experiment with a bunch of chickens. I think they did, water, beer, dr pepper and coke. No one could tell a difference in taste/texture or moisture. The main reasoning for this is that even at 350, the beer does not boil and barely steams. Not really sufficient enough to impart a flavor or significant moisture. I still do it with a beer because it is usually an easy way to dispose of natural light or busch that someone left at the house. NOT knocking your recipe. Just curious what your thoughts are. Experiment Link iffin you are interested

06-09-2011, 08:41 AM	#8
hammondc Moar Padrons! Join Date: Aug 2010 First Name: Chip Location: Senoia, GA Posts: 2,626 Trading: (17)	Re: Beer Can Chicken I am, however, VERY VERY interested in the habanero cole slaw.

06-09-2011, 08:50 AM	#9
Jbailey Brewcifer Join Date: Oct 2008 First Name: Dave Location: Madison, WI Posts: 5,212 Trading: (17)	Re: Beer Can Chicken Very cool Albert. I love doing beer can chicken! __________________ "Sent to spy on a Cuban talent show first stop- Havana au go-go." Field Marshall Douche Bag.

06-09-2011, 08:52 AM	#10
awsmith4 Simple Pleasures - 2oL Join Date: Oct 2008 First Name: Albert Location: Marietta, Georgia Posts: 4,602 Trading: (111)	Re: Beer Can Chicken I have noticed that the chicken cooks more evenly. Not sure if it really makes it more moist, especially since I brine too. I think water or any liquid in the can would be fine but I do notice that the more spices and sauce in the beer can the more flavor and the onion in the neck helps keep it all in. I use what ever light beer is left around, I have never noticed a difference by putting different beers in the can so I don't waste the good stuff. __________________ Its THIS easy to support our troops

06-09-2011, 03:30 PM	#12
themachine Guest Posts: n/a	Re: Beer Can Chicken I like to add a little bit of honey to my brine solution it helps to get the skin nice and dark and crispy.

06-09-2011, 04:05 PM	#13
jjirons69 Haberdasher Join Date: Oct 2008 First Name: Jamie Location: Chucktown, SC Posts: 4,120 Trading: (94)	Re: Beer Can Chicken What kind of grill there, Albert? Also, who are the guys in the picture? (or at least the sides and backs of their heads) __________________ Somebody has to go back and get a chitload of dimes

06-10-2011, 10:13 AM	#15
jjirons69 Haberdasher Join Date: Oct 2008 First Name: Jamie Location: Chucktown, SC Posts: 4,120 Trading: (94)	Re: Beer Can Chicken Nice. Those ceramic grills have been in my crosshairs for some time. Do like the look and value of the Big Steel Keg, though. Do you use a drip pan when cooking the whole chicken? __________________ Somebody has to go back and get a chitload of dimes

06-10-2011, 10:32 AM	#17
nofeardiver Feeling at Home Join Date: Aug 2009 First Name: Dan Location: Florida Posts: 561 Trading: (4)	Re: Beer Can Chicken very nice

06-12-2011, 07:20 PM	#18
txsmoke Guest Posts: n/a	Re: Beer Can Chicken Nice!