Chef D's beer can chicken 1 can (12 ounces) beer 1 chicken (3-1/2 to 4 pounds) 2 tablespoons of your favorite com mereiai barbecue rub 2 teaspoons vegetable oil You'll also need: 2 cups wood chips or chunks (prefer ably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained Pop me tab off the beer can.
Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or just drink it. Using a church key-style can opener, you know the one with the pointed end used for opening juice cans back in the day? Make 2 additional holes in its top. Set the can of beer aside. Remove the packet of giblets from the body cavity of the chicken then remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 ...
I never got into the "beer can chicken" craze that was all the rage a few years ago. As intriguing as it sounded, perching raw poultry atop a can of otherwise perfectly good beer seemed like such a waste. There must be better ways to cook a chicken. Well, there are, but I recently discovered the beer can method is one of the best. It brings tender, moist, flavorful - and healthier - results.
Beer batter, beer bread, beer can chicken, brats in beer. These are familiar uses of beer in recipes. The beverage is finding its way out of the mug and onto our plates with recipes that incorporate it in all kinds of new ways. According to www.grillingwithbeer.com, "beer is much less acidic than wine, vinegar or citrus juices commonly used in BBQ sauces and marinades. It will tenderize meats without breaking down texture as rapidly, and the balanced flavor in beer means that the other herbs and spices will not be overwhelmed by acetic notes. Beer is less expensive than wine. It's possible to use a fine quality ale to make more than a quart of marinade, and still spend less than $5.
RECIPES SMOKED BEER CAN CHICKEN
Celebrate summer with a cookout. And what better way than with beer-can chicken? It's a novel - and easy - way to grill a chicken: Get a whole chicken, season it, stick it on a can of beer and grill.
A few years ago, beer-butt chicken became a sizzling-hot trend. People loved the way the chicken tasted, not to mention the novel technique of inserting a beer can into the opening of a whole chicken and sticking it on the grill. But Chris Malone had some concerns about turning a beer can into a cooking appliance. The Colorado Springs engineer read somewhere that the paint on cans might taint the chicken.
It's a novel - and easy - way to grill a chicken: Get a whole chicken, season it, stick it on a can of beer and grill. You'll find some kind of recipe for it in many grilling and barbecuing cookbooks. Some recipes call it beer butt chicken, because the chicken sits on a can of beer. But you don't have to use a beer; a pop can will work, too. There are even grilling accessories designed to hold the can of beer and the chicken.
Give a man a fish, and he'll eat for a day. Give him a propane- powered fish fryer and he'll feed his family for a lifetime. Let's face it, fried fish and grill food are dad specialties. He's the rib guy, the one who flips the burgers, knows just how you like your steaks and puts the chicken on the beer can.
With titles ranging from the comprehensive "The Barbecue! Bible" to the esoteric Beer Can Chicken: And 74 Other Offbeat Recipes for the Grill, best-selling cookbook author Steven Raichlen has become a brand-name in barbecue. So if Raichlen's newest release, "Indoor! Grilling" (Workman, $18.95), sounds like the final chapter in the franchise, fans fear not. Raichlen insists he has yet to write his last word on barbecue.
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