Awesome Beer Can Chicken Recipe: Drunk & Smokey

Beer Can Chicken Recipe: A BBQ Game Essential

Beer Can Chicken is a favorite because the process creates meat that’s infused with smoke, crispy skin and tender interior meats. BBQ chicken isn’t that hard and can get a little boring. If you want to step your BBQ game up, you have to have a Beer Can Chicken Recipe in your arsenal.  It’s also fun to prepare. You can also alternate beer with other choices for flavor infusion such as; ginger ale, fruit punch, orange soda, coca-cola or other non-alcoholic combinations. You can create any liquid infusion that will add flavor and pour it into the can for tasty results.

Above is a great video from the BBQ Pitboys and their Beer Can Chicken recipe that creates great results. We’ve tried the process and woo-doggie shut your mouth! Happy Q-ing!


Here’s an alternative recipe from FoodNetwork.com Grill Recipe for those using a Gas Grill:

Ingredients
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Recipe courtesy of Bob Blumer

 

Author: Staff

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