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Le Beer Can Chicken

Unknown
Unknown
edited November -0001 in EggHead Forum
Hi everyone,[p]I've noticed a few recipees for Beer Can Chicken and I am going to attempt it for the first time tomorrow evening. I am still a newbie when it comes to cooking anything more than steaks, wings, sausages and pizza.[p]Questions:[p]1) As this is my first (yes, first) time cooking a chicken, do I remove any chicken guts before putting the can in?
2) Should the can be full of beer (or only half)?
3) Regular can or tall can?
4) Any rub suggestions (5 ingredient max)
5) Skin on or off?
6) Direct, place setter or drip pan
7) Recommended cooking time / temp[p]And the most important: How do I get the beer can in the chicken without drinking it first?[p]
Thanks for your replies....[p]FriendlyEgg
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Comments

  • Rumrunner
    Rumrunner Posts: 563
    1) As this is my first (yes, first) time cooking a chicken, do I remove any chicken guts before putting the can in?
    YES[p]2) Should the can be full of beer (or only half)?
    NO beer, drink it. Use water or juice. Half full[p]3) Regular can or tall can?
    Regular is fine[p]4) Any rub suggestions (5 ingredient max)
    salt, pepper, garlic, paprika and olive oil is fine[p]5) Skin on or off?
    ON[p]6) Direct, place setter or drip pan
    indirect over a drip pan(you will get varying responses[p]7) Recommended cooking time / temp
    350°, prob around an hour, depending on size

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  • Bordello
    Bordello Posts: 5,926
    FriendlyEgg,
    The hard part is getting the chicken off of the can when done. First I put on my heavy gloves, then use my tongs to hold and lift the chicken up, then with the other gloved hand pull the hot can out of the birds bottom. The first time is the hardest. [p]I have the ceramic willies sitters but prefer the ease of just emptying the can and throwing it away. My sitters sit on a shelf most of the time unless there is no can to be used. LOL[p]You may find that if you air dry the chicken in the fridge for an hour or two that it will help to brown the skin.[p]Good Luck,
    New Bob
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  • RRP
    RRP Posts: 26,451
    New Bob, clean up of Willies is a snap if you just PAM them first. Personally while the use and pitch has its appeal after having to dismantle and clean up the insides from spilling two cans I've never looked back. BTW both times the liquid strategically managed to pour between the outer wall and the fire ring necessiating the full clean up routine - YUCK!

    Re-gasketing the USA one yard at a time 
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  • Bordello
    Bordello Posts: 5,926
    RRP,
    Hi Ron,
    Guess I have been lucky, never spilled one. Oh,Oh, bet I will end up wishing I never said that. Pam sounds like a great idea, will give it a try.[p]Thanks,
    New Bob
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  • billyg
    billyg Posts: 315
    this might be of some help

    I use the small cans, drink about 1/3 and use a church key to enlarge the opening. You then can use some of your rub ingrediants (additionally) right in the can. (be careful, if you are using beer and not water or juice, it will foam up on you a little bit.) The other thing you could use is a can of coke. Might be interesting to try a lemon drink. Although I have done quite a number of chickens, (3 to 4 libs) just using the can and the 2 legs as a tri pod I have recently purchased a wire holder for the can that I put in a small cake pan (covered with foil). This solves the problem of indirect or direct heat. Everything that the chicken will touch gets a good shot of Pam (the can, the wire holder, the foil). 350 is a good dome temp. But the combination of the BGE and the liquid in the can assures you of moist chicken almost regardless of the time you're cooking. Might also be fun to cook it low and slow (about 250 dome temp). 180 internal temp will still leave you with juicey chicken. Good luck
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  • Unknown
    Unknown
    Thanks for the replies everyone - the bird is a frying tonight![p]YUM!
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  • Dixie_Flyer
    Dixie_Flyer Posts: 52
    FriendlyEgg,[p]I cooked one last night and it was excellent[p]a few comments:
    1) drink the beer...put water in the can :) ...I fill the can half full with water and then chop up some onion and garlic and put it in there, along with some worcestershire sauce...and I use a regular size beer can
    2) I cook mine indirect over a plate-setter...it took close to 3 hours for the temp to get to 180 in the thigh
    3) leave skin on...I rub some butter on it and then season with pepper and whatever seasonings I feel like putting on it[p]it was very, very good!
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