0 comment Saturday, April 26, 2014 | admin
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
0 comment Thursday, April 3, 2014 | admin
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