I was reminiscing about the upcoming Fourth of July holiday and
decided to share a recipe for a requested dish, Beer Can
Chicken.
I was reminiscing about the upcoming Fourth of July holiday and decided to share a recipe for a requested dish, Beer Can Chicken.
In past installments of my column, I mentioned that the Fourth of July is one of two holidays that are distinctly a United States holiday. The other being Thanksgiving. I feel that it is important to pull out all the stops with your menu and celebration.
Although going all out is part of having a wonderful experience, there was once a time when I didn’t like the Fourth of July. In fact, I feared the holiday as a very young boy. I enjoyed the taste of the food, the feel of the hot sun, the smell of the grill and watching the sparkle of the fireworks. What terrified me was the sound of the fireworks and the bang or pop they make. In one of the stories I was told, I ran and hid inside of the house to get away from the noise. I later overcame my fear and began to enjoy the holiday.
Since the Fourth of July is a special holiday, it is important to spend less time at the grill and more time with your guests. I thought it would be the perfect opportunity to mention the method for Beer Can Chicken, also known as Beer Butt Chicken. Once this type of chicken is on the grill, it requires little attention. The only downside is that I didn’t know too much about Beer Can Chicken. I had to rely on a source for my education.
For this, I turned to what is probably one of the best learning supplements – the Food Network Web site. Making Beer Can Chicken takes advantage of low temperature over a long cooking time. The steam released from the beer keeps a moist environment in the grill, which results in very tender and moist chicken. A kettle style grill, such as a Weber, will accommodate about three chickens while a gas grill will accommodate four chickens comfortably.
It’s best to allow the beer to warm to room tempreture before placing the chicken on the grill.
Beer Can Chicken
(From Food.com; Food Network Challenge, Steven Raichlen; Serves 3-4)
1 large whole chicken (4 to 5 pounds)
3 tablespoons Memphis Rub (or your favorite dry barbecue rub)
1 can (12 ounces) beer
Step 1: Remove and discard the fat and giblets just inside the body cavities of the chicken. Rinse the chicken inside and out and dry the inside and outside thoroughly. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, and then rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and skin. Cover and refrigerate the chicken while you preheat the grill.
Step 2: Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat to high; then when smoke appears, lower the heat to medium.
Step 3: Pop the tab on the beer can. Using a ‘church key’-style can opener, make 6 or 7 holes in the top of the can.
Pour out the top inch of beer, and then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
Step 4: When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
Step 5: Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter.
Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving meat off the upright carcass. (Toss the beer can out along with the carcass.)
