Beer Can Chicken With Memphis RubFrom midgelet 9 years ago
- 1 1/2 cups mesquite wood chips shopping list
- 1 whole chicken 4 to 5 lbs shopping list
- 3 1/2 Tbs Memphis rub ( see recipe below ) shopping list
- 1 can , 12 oz. beer shopping list
- Memphis Rub ( makes 1/2 cup ) shopping list
- Mix all the following: Store and seal tightly shopping list
- 1/4 cup paprika shopping list
- 1 Tbs. brown sugar shopping list
- 1 Tbs. granulated sugar shopping list
- 2 tsp. salt shopping list
- 1 tsp celery salt shopping list
- 1 tsp fresh ground black pepper shopping list
- 1 to 3 tsp cayenne pepper shopping list
- 1 tsp dry mustard shopping list
- 1 tsp onion powder shopping list
- 1 tsp garlic powder shopping list
How to make it
- The recipe comes from a newspaper clipping and the cooking method sparked my curiosity.
- The chicken steams in a closed grill for about two hours and is very moist and tender with a subtle smoky flavor ( no strong beer flavor at all ) and the skin comes out brown and crisp.
- We would repeat this again.
- Following is a synopsis of the original directions and then my further comments.
- Instructions and tips::
- If using a gas grill: remove upper warming rack ( so it doesn't knock chicken down when lid is closed ), set the grill for indirect ( low ) heat, place a foil pan directly beneath the chicken to catch the drippings, don't open and close the lid often .
- Soak the wood chips in cold water for 1 hour and drain.
- Rinse chicken ( remove any giblets etc. ) with cold water inside and out and pat dry.
- Sprinkle the cavity of the chicken with 1 Tbs of the dry rub and rub the outside of the chicken well with another Tbs. of the rub
- For gas grills place the wood in the smoker box and preheat to high .
- When smoke appears, lower heat to medium.
- For charcoal grill, bank coals to side of the grill and light.
- Coals are ready when coated with a light gray ash color.
- For both types of grills place a drip pan in center just below where chicken will be placed.
- Now open the beer can and poke ( 6 or 7 ) holes in the top of the can.
- Pour out the top inch of liquid and place in 1 Tbs. of the dry rub.
- Holding chicken upright with body cavity pointed down, insert the upright can of beer into the chicken.
- When ready to cook: for the charcoal grill, drain the wood chips and toss half over the coals.
- Oil the grate and stand chicken up in center of hot grate over drip pan.
- Spread out legs to support the chicken.
- If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour of cooking.
- It takes about 2 hours for the covered chicken to cook either gas or charcoal.
- Using tongs lift chicken to cutting board, holding large metal spatula under the beer can for support.
- Be careful not to spill the hot beer. Let chicken stand for 5 minutes before carving meat off the carcass.
- Joan's Tips:
- I used a 16 oz. can of beer which was taller and offered more support.
- I covered the can ( sides not top ) with heavy duty aluminum foil because I worried about the color coming off the beer can into the chicken.
- I cut off any hanging excess fat from the chicken.
- I also used a smaller chicken, about 3 1/2 lbs. which cooked in 1 hour and 45 minutes.
- The chicken on the tall can was quite stable.
- I used the gas grill and low heat setting after the grill was preheated to high.
- I placed a piece heavy duty foil ( on top of the grates ) with edges folded up to contain any drips and no other drip pan was used.
- I used long tongs to remove the chicken off the beer can directly from the grill.
- The chicken was very tender and lifted off easily .
- I opened the grill cover about a total 4 times during cooking to briefly check.
- To my surprise there was not a lot of drippings contained in the foil.
- Everyone who tried the recipe loves it.
The Cookmidgelet Eastern, USA
The Rating4 people
I always wanted to try bbqing chicken in a beer can. I am inspired to try this. Thanks so much!kidaria in BC loved it
i make beer can chicken all the time but this sounds like the origonal way i had it up north now with your help i can finally get the taste i was looking for thanks ...maywest in Tangerine loved it