Beer Can Chicken??

“I can't believe there wasn't a beer can chicken thread already! I thought for sure I saw how to do it on TT....

Anywho, I have a beer can - OK, so it's root beer. But I'm going to finish drinking it, then I can pour an actual beer from a bottle into it. Then what? Do I just shove it up into the chicken and put it on the grill? (That just sounds wrong, sorry....) Any other suggestions? Do I need a "recipe"?”

“My brother made this and it was great. I think he did buy a stand from the dollar store. I also think the stand came with a recipe. I can't remember the recipe off the top of my head, but it did make the juiciest chicken I ever ate.”

“Hopefully you've known this chicken for a while and have met her parents, but whatever you do, make sure you wear a rubber---glove I mean, two is better. That way when you apply the dry rub of your choice there's less of a mess and you don't have to worry about diseases---like salmonella, of course. The can only needs to be half full and when you place the chicken on the grill it should be "sitting" on the can and the legs can be stretched out to help prop it up. It's best if you don't place it directly over the coals (or burner) and a drip pan helps. A few wood chips on the coals or in a foil packet will make it even tastier.”

“Just did it last weekend. Just buy a seasoning barbque dry rub. Rub the chicken down with butter and the rub. In the can of beer put some garlic, onion and more of the dry rub. I slow cooked it for about 2+ hours on my smoker without the drip pan and it was great.”

“Beer in a can up the butt. If I remember correctly we threw in some crap in the can with the beer when we did it. Pretty simple.”

“Wild Willy’s One-derful Rub

6 tbs paprika
1 tbs chilipowder
1 tbs garlic powder
1 tbs onion powder
1 tsp cayenne
2 tbs ground black pepper
2 tbs sugar

Rub your bird down the night before ya cook ‘em with this combination. Stick ‘em in a freezer bag in the fridge over night. Save at least 1 tbs of the rub for your can(s).

For the can:

¼-1/2 medium onion chopped
1/8-1/4 cup cider or white vinegar
2-4 cloves garlic minced
1 tbs of the dry rub

Drink half the beer and cut the top of the can using one of those pointy bottle cap removers. Add the stuff to the half a beer, shove it up the bird’s ass and put it on the grill. Have the grill at about 200 degrees and cook for 3 ½-4 hours. Slow and low is the secret to any good grilling. And throw a pan with smoking chips on too.”

“OK, we're in process. Photos:
http://community.webshots.com/album/43545974VWRXsP”

“So, was it any good?”

“Try using Italian dressing for the marinade and to put in the can. We've had success in our competitive cookoffs using it.”

“I've heard it called "Beer Butt Chicken" and "Drunk Chicken."

I've done these like I do turkeys. Salt, Pepper, and butter the outside. Put several of the chickens on the middle rack on the smoker. On the top rack criss cross the strips from a pound of thick cut bacon. The grease will drip down on the chickens. Bacon grease makes everything better.

Enjoy.”

“Have ya ever had chicken under a brick? That’s my favorite way to make it.

Ya take a chicken and cut the breast bone out so the bird lays flat. Smash him down even a little flatter. Rub him down with whatever. Put the bird in a hot skillet with about 3-4 tbs. Of olive oil. Put a big brick on top of the bird (if your hygienic or just a puss you can cover the brick in foil) and let it go for 20 minutes. Flip it over and cook for another 20 minutes. The thing comes out tasting like a whole fried chicken and the skin gets all seared and crispy yet the inside is nice and juicy.”

“So I guess we gotta wait a couple more hours to see if Bowlderman's chicken was great or killed him.”

“Speaking of chicken, I made chicken and dumplings this weekend for my family. Well, mostly for my wife, brother, and his wife. My daughter likes it okay, but doesn't always eat a whole bowl.

My son has a somewhat simpler palate.”

“Hi my name is maple and I own a chicken butt can.
I am now a full red bloddie redneck!


butt, boy it makes yummy chicken. my fav is reading the warning label that comes with it.

something about needing only half a can of beer, but they do not think you should drink the other half because you might get drunk”

“Do you make liek the big noodle type dumplings or do you do the globbing in the batter to make the big fat ones? I've taken some Biscquick on the trail with chicken and noodle instant soup and made dumplings. Works great.”

“Well, what I do is make a biscuit dough with a little less shortening and only enough milk to get it to form into a ball. Then I knead the crap out of it to get the gluten to develop a little. I roll it out thin, about a quarter inch or less (rolled it out a little too thin this time) then cut that into 1" wide strips and pull the strips apart into pieces about two inches long, and drop those into the boiling chicken stock. They puff up really big while they're cooking, because I leave the leavening in. I suppose I could leave that out, but they come out good and chewy, and I'm afraid of ruining a good thing.

I don't make it very often, usually only when my wife asks for it, so I don't want to experiment much when I do it because if I screw it up, I'm afraid of what will happen to me.”

“I like it when a barely intelligble post calls the rest of us rednecks.”

“OK! Yeah, it was good. I took a pic of it after cooking but didn't get around to uploading it last night. All I did was mix together some salt, pepper, rosemary, and thyme, rub that all around on the inside and outside, filled the root beer can about 3/4 full with beer, then put it on the grill. I use a charcoal grill, so I put the coals around the edges - not right under the bird.

It wasn't the best chicken I've ever made, but, boy howdy, was it ever easy! I will definitely do that again. I'm having the leftovers for lunch today....

Thanks for the advice folks!!”

“I do the beer can thing on a regular basis for the family. The chicken just cooks faster... that said, I put a thermomenter in the bird and know just went top stop it (just prior to it being the right temp as it gets a little hotter sitting and cooling). That's the "trick" for me... if you can call it that. Also, don't carve the bird for at least 10-15 minutes after it comes out of the oven. Let it cool or the juice will all just run out on the platter.”

“I just left it on there for an hour, checked the temp in a few key places (it was around 170-180), then pulled it off the grill. Forgot to mention that it was a 2-person job to get the can out - you guys forgot to tell me that!! BowlderGal had to pick up the chicken with a couple of forks and I had to grab the scorching hot greasy can and pull it out with a hot pad. Not trivial....”

“After the bird browns while cooking, I tent the entire bird and can with aluminum foil and steam it.

A semi dry white wine works well also.

I had a stroke of genius once and decided to go with a sweet red wine. Chicken tasted fine, but it was blood red after fully cooked.

Best non-alcoholic marinade I have used is 1/2 Wickers, 1/2 Apple Juice.”

“lol, I know this will change, but the ads in the middle of the page are for Beer Can Chicken holders...”

“This is the only way we make chicken on the grill anymore. Mmm, mmm, good.”

“Now there's an ad about narrow-width shoes - WTF?!”

“Did my second ever beer can chicken tonight. MMMmmmmmmmmm.....”

“Would one of those Foster's Oil Cans work for a Beer Can Turkey?”

“Anything that will withstand temps and is kinda shaped like a can and will hold liquid will work.”

“Just thinking that for a larger bird it would take a larger can.”

“The key thing is.......
Will the can fit up the bird's can?”

“That poor chicken....”

“Next time, drink the beer, rinse the can, and put a little champagne in the can.

Back in my younger years, we used to guzzle down some crap called "Apple Malt Duck", I bet that would work great for a chicken.”

“Technically, I should have said I made a "Diet Coke can" chicken. I buy my beer in bottles, so have to transfer from a bottle to the can (then drink the rest, of course).”

“WalMart sells a device to make beer can chicken with. Of course, about two aisles over, they sell devices to make beer can chicken in a handy twelve pack.”

“I have the WalMart beer-can device. It was a xmas gift. It think the 12-pack version works better. The thing I have is a wire mesh setup and you can't put stuff inside it. I thought that was the point. Perhaps I was using it wrong but I got better chicken with the beer can. Then again I get good chicken when I just roast it in a pan. The trick is to use a thermometer and stop cooking just before the thigh hits the right temp as it cooks a little on the stove top after yuo take it out... that and then don't cut it until it cools somewhat or the juices run out.

Do people use those marinade injectors? I have one that was given to me but have never used it.”

“Personally, I think that "injecting" your meat is just wrong.”

“It's creepy for sure.”

“I use an injector. Usually, I use apple juice and Wickers.”

“What is wickers?”

“So who's gonna do a beer can turkey for Thanksgiving? Can ya even get a turkey inside a grill?”

“I have cooked a turkey on the grill many times (charcoal). It was good but I won't say great. Didn't do it beer-can style. I want to see that can of beer!”

“smiley girl just has to be a yankee to say something like that. ;-)”

“In a bullet shaped Smoker...Shore Kin Honey!.......”

““What is wickers?”
Jimmy san
10:00:09 AM
11/21/05
ignore this user

The Original Marinade is a good sauce to use while grilling. No sugar so it doesn't burn. You can mix this with just about anything.

For a finish sauce, I use this as the base and build off of it.

http://www.wickersbbq.com/productCat0.ivnu”

“Thanks chili!”

“I make a family recipe we call "Drunken Duck" (or chicken or turkey or cornish hens, etc.).... We pour the beer over the bird, and forego the can...”

“Sometimes, I try the drunken cook method. Just drink all the beer; burn the chicken; and order pizza instead.”

“Beer can chicken is great and my kids like it. I usually make a few every week and put them in the fridge. I have marinaded a few of them with mixed results. Has anyone out there had any luck with marinades and beer can chicken??”

“Made another BCC over the weekend - it was delicious! In fact, I'm eating leftovers right now....”

“That sounds good. I bought a cornish game hen yesterday. How do you suggest I get part A into part B? All suggestions welcome!”