Beer Can Chicken, Help

[20xdBake]

I want to try this, can somebody tell me what to do??

I have the racks, what do I marinate with(besides the obvious)? how long? How long do I cook it? what temps?

[Champ202]

How are you thinking of cooking it - Grill (Charcoal or Gas) or in the oven

If you are going too use charcoal you will want to cook it indirect, witch means you need to split the coals into two piles with a drip pan in the middle. you will want the grill to stay around 325 to 350 not over not under.
Get yourself a fresh 3 to 4 pound chicken and season it to your liking, I use garlic power, and salt and pepper. Wash you bird well under cold water and pat dry with a paper towel. Apply rub to the outside and inside of your bird. Now open you can of ROOM TEMP beer and use the old stile church key can opener to put two more openings in the top or the can.
Place your bird in the middle of you grill and close( Do not keep checking the bird all you are going to do is loose your heat) The bird should cook for 1 to 1 1/2 hours and at that point start checking for doneness. Take your instant-read meat thermometer and insert it into the thickest part of the birds thigh with out touching the bone, Look for 180 or better
One thing you will most likely have to add coals after a hour or so to keep the temp up( About 12 to a side )
You want the skin on the bird to be crispy and nicely brown. Take your master piece of the grill remove the stand carefully and let the bird sit for 10 minutes or so , carve and enjoy

One last thing before you cook the bird place a piece of potato in the opening of the birds neck it keeps the steam from escaping

[20xdBake]

Sweet man, yeah I am going to do this charcoal. I will let you know how it turns out

[Champ202]

Dang I left out one thing rub your bird down with olive oil before you apply the rub.

[GamblerGal]

I only use 1/2 the beer and add whatever spices I rubbed it with to the beer can also. I also oil/grease the beer can to make it easier to get out of the chicken when it's done, even on a rack (which I also oil). Its the best chicken I've ever had!!! Let us know how it goes.

[Champ202]

only use 1/2 the beer and add whatever spices I rubbed it with to the beer can also. I also oil/grease the beer can to make it easier to get out of the chicken when it's done, even on a rack (which I also oil). Its the best chicken I've ever had!!! Let us know how it goes.


good pointers

[Barnboy]

Be sure to drink the beer when your done..

[20xdBake]

Gave it a whirl last night, BY FAR the best chicken I have ever had!!!!!

You guys helped more than you think, I had a little shin dig at my house last night. My girlfriend brought out some of her friends and her sister that I have never met Lets just say that we are a little different in culture, me being very country and her the direct opposite. It even impressed her, so I commenced to polishin off a bottle of Wild Turkey

I also deep fried about 25 pounds of filleted catfish, that went very well also

I think I went a little over board on the garlic though, my house reaks of garlic this mornin

Thanks for the help guys, much appreciated

[V6MERC]

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by 20xdBake &raquo;</TD></TR><TR><TD CLASS="quote">I think I went a little over board on the garlic though, my house reaks of garlic this mornin </TD></TR></TABLE>That's the way my house always smells after I'm done cookin'!!!!

[Khaotic]

I use a remote thermometer when i cook low and slow on the gril. Read: indeirect.

I've been tinkering with indirect gas-grill cooking and my off-set smoker for a while now. I agree/admit, charcoal cooking is BY FAR more flavorful, but most of the time i am just cooking for myself and the wife- messing with coals is just FAR to much of an endevour and it's a lot quicker to just turn on the gas....

However, weekends are great times to light up the smoker and get some great foods going. Becusae a smoker does take so much longer to recover from opening the lid, i've gone with using 2 remote thermometers. One in the meat itself and another on the rack so i can monitor both temps. The dial-thermoemter in the lid is a little high and while the temps are close, exact is the only way to guarnatee great meats. Chicekn is probably the most forgiving with beef being a good inbetween with pork being the least forgiving as far as temps and time go.

Low and slow. That's the rule......