Sophie's Foodie

Beer can chicken is popular and for some very good reasons....it's moist, it has beer content and it tastes good!
Here's a simple recipe: but first don't use a beer can. In my previous posts I mention using a beer can to sit the chicken on, although I never have personally. Sure it's economical but beer cans are aluminum and are painted.
It has been pointed out to me that when aluminum and paint are combined with heat it can have a toxic effect and can be very unhealthy. Why would you invite "Unhealthy"? In short, don't sit your chicken on a beer can when you are barbecuing it.
Ok, you say, "The Dude is just trying to sell me something else!" Well, yes I am and it is a hell of a lot safer than sitting a chicken on a beer can and cooking it.
What I recommend is that you look into a chicken throne, a vertical chicken roaster, a chicken rack or whatever you want to call it. The one I recommend is the Steve Raichlen Stainless Steel Beer Can Chicken Rack. (See Below) It's the best, make things easy and they are economical.
So, let's grind this right into the dirt! The reason is: His chicken rack is not aluminum, it's not painted, it is stainless steel and it will hold a heavyweight chicken up vertically like it should and you won't have to worry about the toxic thing or the chicken falling over like you do with the beer can thing.
Now to the recipe: You need to apply a Rub. But first, clean the bird and pat dry. Sprinkle a generous amount of Italian Seasoning and Garlic Granules in the cavity and on the body. I like to gently cut open some of the skin and apply there.
One of the best marinades I have discovered for chicken is "Catalina Dressing". It has all the ingredients you need to give your chicken a fabulous flavor. Well, then there is the beer.
Pour the dressing on! Put lots of it on and don't forget the cavity. Sprinkle more Italian Seasoning and Garlic on, but don't rub it in this time.
Marinate the chicken over night in a marinating pan or plastic bag. Take it out of the refrigerator at least 30 minutes before putting it on a pre-warmed grill.
Hey, you can do this Dude on a gas, charcoal or a wood pellet grill and get super neat results. You will want to set your gas or wood pellet grill to a medium temperature of around 325 degrees.
I have a Traeger wood pellet grill so this was a piece of cake because it cooks on indirect heat. On a gas grill, fire up only one side of the grill and cook on the other. With charcoal, you want a 3-zone split fire. Pour some brew into the chicken throne cup, but only about half full. You'll find that there be more liquid coming out of the chicken than what you care about.
Cooking time is about two hours, or 190 degrees. Be careful when it's time to get the Dude off the grill. Don't be spilling hot stuff all over yourself. Wrap the chicken in foil when done and let it sit out for 15 minutes, or so and then serve. I don't recommend doing a beer can chicken in an oven. You can, but make sure you have a large tray that will handle all the liquid that comes out of the bird.
This is a simple recipe! Why make it complicated? Your friends and family are just going to love it and you will get more compliments than you can handle! You'll be a celebrity and be signing autographs.

Labels: Barbecue, BBQ, Beer Can Chicken, Beer Can Chicken Recipe, Beer Can Chicken Recipes, Chicken, Chicken Rack, Chicken Recipes, Steven Raichlen Stainless Steel Beer Can Chicken Racks, Traeger Recipes

I promised that I would do a beer can chicken on Twitter, on my Traeger Grill, provided I could chase down a non-suspecting chicken. Well, I ran and I ran after one, and "The Chicken Has Landed!", and he, or she, I couldn't tell the difference, is one done dude.
Really, what the "beer can, or chicken throne, roaster" idea accomplishes (whether it is beer, or other liquid, maybe a cool white wine) is to add moisture, lots of moisture to chicken while you are barbecuing it. The results are phenomenal!
And, this has to be one of the easiest, quickest (maybe not that quick) BBQ chicken recipes out there. You are just going to love it. Other folks, like maybe your friends and family are just going to love it!
Ok, The Quicky Overview: You will want to add a quality"barbecue dry rub for chicken" and/or marinate the chicken beforehand, then insert a Chicken Throne (filled with beer, wine) into the cavity of the chicken. Barbecue it in an upright position, cooking an hour and an half, or more until the bird reaches a 190 degree internal temperature. Geez, can this really be all that hard?
It's been pointed out to me by very reputable sources (medical folks that I trust) to use a chicken throne instead of a beer can for health reasons. Hey, you can use the brew, but: the aluminum can and paint on the can, combined with heat, may cause problems to your health, big time.
So what-to-do, what-to-do? Get a chicken throne like below! Pour some beer or cool wine into the holder, but don't fill it up all the way because a lot of liquid will be coming out of the chicken and you don't want a lot of funky things falling all over your cool grill.
So, now you have lot's of brew, wine left. Geez, what are you going to do with it?
Alright, you paid attention to some advice for once in your life and got happily involved with a quality chicken throne...what's next? You have to make sure the throne will fit into the cavity. In other words, get a big enough chicken that has a big enough cavity, dude!
Prepare your "love-of-your-life chicken", maybe around five pounds or larger, by cleaning out the cavity, removing giblets, neck and toe nails. Cut off excess fat and wash the poor thing with cold water. Make sure you pat-dry the entire chicken.
Next, you can marinate and/or add a Rub to the chicken. But, what I did in this particular cooking session is rub extra virgin olive oil on the outside of the chicken, and into the cavity and then I applied the "Rub" ( I listed tons of them at the end of the post).
If you want to marinate it, I highly recommend Catalina Dressing. Pour it generously over the bird, into the cavity. Put it in the fridge over night. Put it in a Tupperware container (see below).
For this session I used a generous amount of Paul Prudhomme's Poultry Magic Rub. You can use any Rub you want. Make sure you apply plenty of Rub into the cavity. Rub it in with your hand and then sprinkle again, but don't rub it in this time.
You can easily use a gas or charcoal grill and get excellent results. However, I barbecued the chicken on my Traeger Grill. I have a built in pan that eliminates the dripping from the grill and runs them into a bucket.
On the Traeger, I ran the grill on High for about ten minutes and adjusted it down to Medium, or 325 degrees. How long do you cook, barbecue chicken on a gas grill? The same amount of time. On a gas grill, cook on indirect heat...light one burner and cook on the other with the hood down on medium heat.
With charcoal, you want a 3-zone split fire. If you don't know what that is, leave a comment on my blog post here and I will answer A.S.A.P, it will save you from having to do a huge cleanup job afterwards.
Cooking time is about one hour and forty-five minutes or 190 degrees on the Traeger for as big a chicken as I did. Make sure you have reached the 190 degree mark.
Using a Chicken Rack, Throne, Vertical Chicken Roaster makes thing simpler. You can purchase one here that will get excellent results for you.
I used a cherry flavored wood pellet when barbecuing. I like the fruit flavor.
I also baked four potatoes while I barbecued the chicken, and for the same length of time. Rubbed them with extra virgin olive oil, sprinkled Kosher Salt on them and then wrapped them in foil.
With very little effort on your part you can follow a simple formula for a super, you made it, Beer Can Chicken that impresses family and friends...and you!

Labels: Barbecue Dry Rub For Chicken, Beer Can Chicken, Chicken Rack, Chicken Recipes, How Long Do You Barbecue Chicken, How To Barbecue Chicken, Traeger Recipes, Vertical Chicken Roaster

I don't post every time I barbecue a beer can chicken, but there are a bunch of cool recipes to be had. So here is another to confuse the devil out of you!
If you remember from my last post...(you do don't you?), what the "beer can, or chicken throne, roaster" idea accomplishes, whether it is the brew, or other cool liquids, is to add moisture to the chicken. It also adds great flavor.
A lot of moisture comes out of the bird, and you want it to get as much liquid back into whatever you sit the chicken on, plus, not just have a messy mess onto you're cool grill. So, leave room!
How hard can that be? We'll have a test later to see if your brain is around.
As "Foghorn Leghorn would say, "If you can, can to catch all that steamin' heavin' liquid from that chicken!"
Man, I don't mean that! No chickens, dude! I mean "Beer Can Cow, Man"!
Overview Time: Add a "rub" and/or marinate the chicken beforehand over night, insert a chicken throne, with about half a throne container of brew into the cavity of the chicken. Barbecue it in an upright position, cooking approximately two hours until the bird reaches a 190 degree internal temperature.
(Please note that in a post of May 11, 2010 I no longer recommend using a beer can...they can be toxic...please use a stainless steel chicken throne...they are economical too)
To make this whole thing work you need a big chicken. Remember you are inserting something that has to fit into a rather small cavity. Notice: Please note I have made zero, nada smart remarks here!
Prep Time, dude: We are going to apply a "Rub". See my prior post on making your own. Or, you can simply buy a superior pre-made one like Chef Paul Prudhommes Poultry Magic (Below). Make sure you apply plenty of Rub into the cavity. Rub it in with your hands.
You will find that "Catalina Dressing" makes an excellent marinade. This is not "Duh Time!". It has all the ingredients you need to give your chicken a super, duper, awesome fabulous flavor.
Spread a generous portion of Catalina Dressing over your entire chicken, including the cavity. Sprinkle more Rub on the chicken, but don't rub it in this time.
Marinate the chicken over night in a marinating pan or plastic bag. Take it out of the refrigerator at least 30 minutes before putting it on a pre-warmed grill.
Beer can chicken is easy to do on a gas, charcoal or a wood pellet grill and get excellent results. In this session, I barbecued the chicken on my Traeger Grill. I have a built in pan that eliminates the dripping from the grill and runs them into a bucket.
You will want to set your gas or wood pellet grill to a medium temperature of around 325 degrees. With charcoal, you want a 3-zone split fire. If you don't know what that is, leave a comment.
Cooking time is about two hours, or 190 degrees. Make sure you have reached the 190 degree mark.
Be careful when it's time to get the chicken off the grill. You don't want to be spilling hot liquid all over yourself.
Using a Chicken Rack, Throne, Vertical Chicken Roaster makes thing simpler, really because it is easier to balance the chicken. Take a look at one!
If you don't care about impressing family and friends with a Beer Can Chicken, well just impress yourself!

Labels: Barbecue, BBQ, Beer Can Chicken, Catalina Dressing, Chicken, Chicken Rack, Chicken Recipes, How To Barbecue Chicken, Traeger Recipes, Vertical Chicken Roaster