Given that it’s 4th of July holiday weekend, a grilled chicken is a must and this is one of my finest recipes, Citizen!
That said, there is no delicate way to put this – the beer can technique involves a whole chicken, coated with dry rub and cooked vertically supported by an open can of beer you have indelicately rammed up its rear end.
<IMPORTANT TFD UPDATE – 11/24/18 – THANKS TO MY GOOD FRIENDS AND EXPERTS AT AMAZINGRIBS.COM, I AM REMINDED THAT IT IS NOT CONSIDERED SAFE OR ADVISABLE ANYMORE TO USE A BEER CAN DIRECTLY IN THE CHICKEN. A VERTICAL ROASTER IS A BETTER OPTION, WITH A WAY TO HOLD THE BEER CAN SAFELY IS BEST. THIS ONE IS A GOOD CHOICE.>
Bear with me.
Tender, falling-off-the-bone, moist on the inside, crispy on the outside: that’s what you get when you make beer can chicken and it’s remarkably easy to cook. The moist environment created by smoke-roasting a chicken vertically, atop a half-full can of beer, is a nearly fail-safe way to achieve culinary nirvana. I’ve added a liberal massage of goose fat to the bird before applying my dry rub and this does wonders for achieving a crisp skin on the final product. My secret marinade is also integral to the succulence of the chicken – don’t skip this important step!
FYI – the dry rub I created for this recipe is unmatched and makes pretty much anything delicious, up to and including a grilled tennis shoe (it’s that amazing). For those without grills, my technique is a great way to make Beer Can Chicken.
I had to develop this grill-less version when I was visiting Wales several years ago and wanted to show my friends there what beer can chicken was. Since they didn’t have a grill and they didn’t know what the hell I was talking about, I made this for them in the oven and using the basic grill techniques. That meal is apparently still a legend in South Wales and I seem to have introduced the technique to the region. 🙂
My recipe would of course be better still on the grill – just cook it for 2 hours instead of at 350 degrees, setting it at high heat for the first ten minutes to crisp the skin, then lower it down to medium.
Battle on – The Generalissimo
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