Beer Can Chicken - BBQ Central

Go Back   BBQ Central > Recipes > Poultry Recipes
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-16-2012, 04:02 PM   #1
Max
Wizard of Que
 
Max's Avatar


 
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
Beer Can Chicken

This is for one chicken for 2 double everything except butter.
You will need the following:

For the Bird:
4TBSP Vegetable Oil
4TBSP Kosher Salt

For the Rub:
1 stick of unsalted sweet butter
1TBSP Garlic Powder
1TBSP Onion Powder
1tsp Italian Seasoning
1tsp Sage
1tsp Rosemary
1tsp Thyme
1tsp Oregano
1tsp Poultry Seasoning (I prefer Bells)

For the Beer Can:
1 Med Sized Onion
6 Cloves of Garlic
4TBSP Soy Sauce

For the can:
Empty half of the can contents into a glass and reserve. Roughly cut onion and mince garlic, add both to beer can. Add in 1/2 tsp of poultry seasoning to can also. Cut off 2 TBSP of butter and add to can. Set aside.

For the Bird:
Take half of the stick of butter put into bowl (if cold microwave for 10 to 15 secs, careful not to melt.) Now add all dry ingredients for the rub into bowl with butter. Stir until all the herbs are well mixed into the butter. Now take the butter mixture and place between the breast and the skin of the chicken. Once this is done you can place the beer can and its contents into the cavity of the chicken. After the beer can is inserted in the cavity balance the bird so it stays upright. Before you place the chicken on the grill rub the whole chicken down with Vegetable Oil, and then give it a good dusting with the Kosher Salt, this will make the skin nice and crunchy.

When on the Grill:
Take remainder of beer add Soy Sauce to the beer and every 30 minutes or so baste the bird.

Cook Times:
Depending on how high you have your heat the cook times may very. I run my Charcoal Grill at about 225-250 the whole time. This would almost be like smoking. For me and my set up it can take anywhere from 2 and a half hours to 3 hours to cook the chicken thru. You can add alittle smoke if you like, but I would not over do it. Just a few chips is all it take for this.

Here are the pictures of Beer Can Chicken :P Hope you enjoy!

Your can see my 55 gallon drum that I am using for my UDS in the background LOL....





When grilling beer can chicken you want to stay around 225-250
__________________

__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
Max is offline   Reply With Quote
Old 04-16-2012, 06:06 PM   #2
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Re: Beer Can Chicken

That don't suck!
__________________

__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 04-16-2012, 06:20 PM   #3
Pork Butt
 
Texas 1836's Avatar


 
Join Date: Dec 2011
Posts: 168
Beer Can Chicken

That looks great Max!
__________________
Backyard Gator Pit
Texas 1836 is offline   Reply With Quote
Old 04-16-2012, 06:44 PM   #4
Max
Wizard of Que
 
Max's Avatar


 
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
Re: Beer Can Chicken

Sorry about the last photo, I thought I resized it, I guess not.

More food pics coming!
__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
Max is offline   Reply With Quote
Old 04-16-2012, 06:48 PM   #5
Max
Wizard of Que
 
Max's Avatar


 
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
Re: Beer Can Chicken

There re-sized it :P
__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
Max is offline   Reply With Quote
Old 04-22-2012, 11:35 AM   #6
Saint O'Que
 
Tri Tip's Avatar


 
Join Date: Jan 2010
Location: Costa Mesa CA
Posts: 1,251
Re: Beer Can Chicken

I love that smoker in the back ground. Post some detailed picts of it inside and out. Looks like a Horizon?
Tri Tip is offline   Reply With Quote
Old 04-22-2012, 04:15 PM   #7
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Re: Beer Can Chicken

Think I see my cherry one owner Red Snapper lawn mower in the back ground too. Oh no..thats still at my house. Fine looking birds.
bigwheel is offline   Reply With Quote
Old 04-22-2012, 07:04 PM   #8
God O'Que
 
Vermin999's Avatar


 
Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
Re: Beer Can Chicken

very nice!!
__________________
Weber Blue Performer
Weber 22.5 OTG with Weber Rotisserie
18" WSM
Weber Jumbo Joe
UDS
Weber Q100
Santa Maria Style Grill

John
Vermin999 is offline   Reply With Quote
Old 05-30-2012, 01:41 AM   #9
Max
Wizard of Que
 
Max's Avatar


 
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
Re: Beer Can Chicken

I will get you some pictures of that smoker Tri Tip, sorry for the delayed response, I have been really busy with school lately. Will try to get them posted in the next few days.
__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
Max is offline   Reply With Quote
Old 06-01-2012, 04:36 PM   #10
Trill on Wheelz
 
jdwillis83's Avatar
 
Join Date: Nov 2011
Location: Oklahoma City
Posts: 3
Beer Can Chicken

Looks good, gonna try this next!
jdwillis83 is offline   Reply With Quote
Old 06-12-2012, 07:41 AM   #11
Cooker


 
Join Date: Oct 2008
Location: MI
Posts: 241
Re: Beer Can Chicken

Sorry I missed the party U could have droped a piece off on the way to skool
Looks good
MI Smoke is offline   Reply With Quote
Old 06-12-2012, 12:51 PM   #12
Baby Back
 
wascolianpride's Avatar


 
Join Date: Jan 2012
Location: Wasco,Illinois
Posts: 89
Re: Beer Can Chicken

Good lookin birds looks like you got some outstanding skin there!
__________________
Mike Derrico
Check Out Our Catering Webpage
http://www.wascolianpride.com/

"No matter where we go or who's cooking, the best meals are always the ones shared with friends and family."
wascolianpride is offline   Reply With Quote
Old 06-19-2012, 01:51 AM   #13
Max
Wizard of Que
 
Max's Avatar


 
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
Re: Beer Can Chicken

I am not a real big skin eater, but yeah it was crisp. To get the skin extra crisp, rub on about a TBSP of oil on the surface of the skin then follow with some Kosher salt, makes it extra crisp.

MI Smoke your welcome anytime brother, just remember some Beer! LOL!
__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
Max is offline   Reply With Quote
Old 01-26-2013, 12:04 PM   #14
BBQ NOOB
 
Join Date: Nov 2012
Posts: 5
Hey gang.

I'm going to give this a shot tonight, and although Max's sounds incredible (I do love butter!) I'm going to go with a different recipe. I'm going to make a rub of garlic/chili powder/salt/black pepper smoked with just a little mesquite as it is quite potent. For beer I thought a guinness up the birds butt would be nice.

My question is about brining, cooking time, and temp.

Brining, is it worthwhile? I was thinking of covering in salt for about 2 hours in the fridge before smoking.

Temp. Some places suggest as much as 350 (indirect of course). I feel this is high heat for smoking. Max, you call for 250, I think that this makes more sense.

The time depends on the temp, but i was thinking about 250-300 for 2 1/2 hours or so. Sound about right?

First time trying this so we shall see, pics to follow and any feedback is appreciated!!!
tbone is offline   Reply With Quote
Old 01-26-2013, 12:13 PM   #15
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by tbone View Post
Hey gang.

I'm going to give this a shot tonight, and although Max's sounds incredible (I do love butter!) I'm going to go with a different recipe. I'm going to make a rub of garlic/chili powder/salt/black pepper smoked with just a little mesquite as it is quite potent. For beer I thought a guinness up the birds butt would be nice.

My question is about brining, cooking time, and temp.

Brining, is it worthwhile? I was thinking of covering in salt for about 2 hours in the fridge before smoking.

Temp. Some places suggest as much as 350 (indirect of course). I feel this is high heat for smoking. Max, you call for 250, I think that this makes more sense.

The time depends on the temp, but i was thinking about 250-300 for 2 1/2 hours or so. Sound about right?

First time trying this so we shall see, pics to follow and any feedback is appreciated!!!

Beer can chicken is not worthwhile and is a waste of beer. It simply doesn't work, period.

Brine or Cover with salt, pat dry and let dry in the fridge for a couple hours. There's no real reason other than beer drinking time to 'smoke' a chicken. Cook the chicken indirect (spatchcocked preferably) between 325ļ-350ļ until the breast hits 155ļ and the thighs are a minimum of 165ļ. This will give you an incredibly moist chicken along with crispy skin.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 01-26-2013, 01:07 PM   #16
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
I hate to say this, really I do, but I have to agree with bucket head on this. I've done them spatchcocked a lot and also put a cookie sheet over it, weighed down with 2 bricks. Cooks incredibly fast, comes out moist and with crisp skin!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 01-27-2013, 07:35 AM   #17
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well your gettng some good tips here. Forget the beer can nonsense. Spatchcocking just sounds nasty so I go ahead and split them. Good hot n fast as suggested. 350 is about right. If your eating at home cook skin down and do not flip. Do not spill the juice with collects in the concave depression on the guts side. Bring to 175 in the "THIGH"..no do not poke holes in the breastes. If the thighs are done the breastes will be real done..no need to check. Get rub under the skin. No need to brine. Marinate overnight in Eyetalian dressing..Kraft 7 Seas Viva Eyetalian is hard to beat. If if takes longer than hour to cook 4 halves thats too slow. After bringing to temp wrap in foil and let rest at least one hour in the insulated box. Throw them back on the fire and glaze both sides flipping once with your favorite tomater based bbq sauce with enough honey or maple syrup in it to make it sweet. Do not apply the glaze more than once or it will rob the spices of flavor.
bigwheel is offline   Reply With Quote
Old 05-03-2013, 09:21 AM   #18
BBQ NOOB
 
Join Date: Apr 2013
Posts: 7
Heard from a co-worker about beer chicken. Sounded great, I wanna try this just to see for myself.
Niner is offline   Reply With Quote
Old 12-18-2015, 03:09 AM   #19
BBQ NOOB
 
Join Date: Nov 2015
Posts: 4
Thank You
gclub slot
gclub android
sbobet sps
sbobet asia
goldenslot online
goldenslot Casino
__________________

caso is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:14 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×