Getting back to the grill. We had some friends come over and decided to make a Beer Can Chicken. We've had the stand for a while, but have never thought to actually make one. We found a recipe on the Food Network's website that also included bacon ... VIEW FULL RECIPE HERE
The recipe calls for a 2-3lb chicken, but we were hungry and went after a 5lber. Once I mixed the spices together for the rub. We poured some in the cavity, and rubbed the rest on the outside and inside the skin of the bird. I drank half of the beer and added the garlic to the rest (you only want to use half of a beer, because the garlic will react with the beer and cause some spewing)
The chicken went on the grill around 450 degrees for about 20 minutes, and then the temp was turned down to 380 for close to an hour (my temps and times had to be adjusted for the larger bird I used) ... Needless to say ... it came out perfect.
Every single plate was cleared, and nearly every ounce of meat was pulled from the bone.
Great going. Many times I've had a reaction with beer which caused some spewing.
ReplyDeleteI've got something I put into the cavity, and rub the rest outside on the skin - but that's a story for a different blog.
Did you use a full or a half beer? We've done beer can chickens a few times, and never had a problem with the half can.
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