Beer Can Chicken

Ingredients for Beer Can Chicken

• 1 large whole chicken (4 to 2.3kg )

• 45ml Memphis Rub* or your favourite dry barbecue rub

• 1 can (350g) beer

• 40g paprika

• 1 tablespoon firmly packed dark brown sugar

• 1 tablespoon granulated sugar

• 2 teaspoons salt

• 2 teaspoons accent (MSG

• optional)

• 1 teaspoon celery salt

• 1 teaspoon freshly ground black pepper

• 1 to 3 teaspoons cayenne pepper, or to taste

• 1 teaspoon dry mustard

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

How to make Beer Can Chicken

Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 120ml . Enough for 4 to 6 racks of ribs.

Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoons of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.

Set up the grill for indirect grilling (see below) placing a drip pan in the centre. 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 the grill to high; then, when smoke appears, lower the heat to medium.

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, 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.

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 centre of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

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 the 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 the meat off the upright carcass. (Toss the beer can out along with the carcass.)

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.