Two Blonde Boys: Another great recipe.

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Sunday, August 07, 2005

Another great recipe.

Here's another great recipe I've been using (in fact, we're having it tonight, along with some great corn). Although it's not a new one, it is worth checking out.

BEER CAN CHICKEN

1 can beer
1 chicken (whole - 3-4 pounds)
Basic BBQ rub (recipe follows)

Open beer. Drink half. OK... only if you want to. Actually you can use half of the beer to soak some smoking chips. It's up to you. I just like the idea of a recipe that says, "open can. Drink half the beer." Sounds like a fun recipe.

Set up your grill for indirect heat. If you are using charcoal, set up a drip pan underneath where you are cooking the chicken.

Clean and towel dry the chicken. Drink another beer (just kidding). Sprinkle the BBQ rub all over the outside chicken, as well as in the cavity and under the skin.

Spoon 2T of the rub into the beer can. Insert the beer can into the chicken cavity. Use the legs to form a tripod. Tuck the wing tips behind the ckicken's back.

Put the wood chips on the fire (or into a smoking box, if using gas). Cover the grill (or close the lid) and cook until chicken is done - about 1 1/4 to 1 1/2 hours (cook until it gets to 180 degrees on a meat thermometer). If you are using charcoal, you will need to add 12 fresh coals per side after one hour. Resist the urge to check on the chicken - it will only lower the internal temperature of the grill and lead to longer cooking times.

Using tongs, carefully transfer chicken in its upright position on the beer can to a platter. Let the chicken rest 5 minutes, then carefully remove the beer can, being careful not to spill the hot beer on yourself.

Quarter or carve the chicken and serve.

BASIC BBQ RUB

1/4 C. firmly packed brown sugar
1/4 C. sweet paprika
3 tblsp. black pepper
4 tablsp. coarse salt
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. celery seeds
1 tsp. cayenne pepper

Combine all the ingredients in a mixing bowl. Mix with your hands to break up and lumps of brown sugar. Store in an airtight jar away from light and heat - it will keep for 6 months.

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