My mom's boyfriend, Bill, gave me this strange contraption a couple of Christmases ago.
I had heard of beer can chicken in passing previously and knew that my mom and Bill were having a bit of a phase with it, making it weekly, and sang it's praises relentlessly. So a friend (who happens to be from Texas which seemed apropos in this adventure) and I prepared this recipe. I have to say it was fantastic - crisped on the outside with an unexpected moisture and flavor that saturates entirely through.
Here's the basic deal on Beer Can Chicken.
Get a beer can or soda can.
Punch a few extra holes in the top of the can with a "church key" (old
fashioned opener that leaves triangular holes). Don't have to do this step,
Half fill the can with beer, basalmic vinegar, root beer, lemon soda, sherry
whatever you think might enhance the flavor of the chicken as it turns to
steam inside the bird. HALF FULL CAN !!!!!
Mix a couple of teaspoons or more of your dry rub into the liquid in the
Wash the bird. Pat dry the bird inside and out with paper towels.
Apply dry rub by rubbing it in like a good massage.
Set the bird inside the refrigerator for a couple of hours to really pick up
the flavors (not absolutely
Remove bird from Fridge and set on stand with the half-full can jammed up
the bird's butt.
Place a piece potato or other small roundish veggie at the top of the
chicken to block off the neck hole. This will tend to keep the flavored
steam inside the bird.
Place the whole contraption bird and all in a shallow baking pan with some
water to keep the drippings from flaming up or becoming tough to clean up
I say cook 30 minutes per pound... 20 minutes per pound is not enough in
my opinion.....just don't under-cook the thing. 325 degrees. Skin should be
When ready, remove from oven. leave on stand. Let cool for 10 -15 minutes,
then carve while bird remains on the stand.
Here is the rub recipe, use the measurements generally...omit stuff , add
stuff.. add more of this or less of that. It's your call.
1/4 cup brown sugar
1/4 cup sweet paprika
1 tablespoon of black pepper ground
1 tablespoon sea salt
2 teaspoons of garlic powder
2 teaspoons of onion powder
2 teaspoons of celery seeds (I did not have any)
1 teaspoon of cayenne pepper, if you like it "hot"