Beer Can Chicken

Although it's not strictly a Bluegrass tradition, Beer Can Chicken is the fool-proof way to a real show stopper BBQ! Easy to make and ultra delicious; I guarantee this will be the most moist chicken you've ever had!  I usually cook two birds, one for Megan and me to gorge for dinner, and the other Megan uses to make her killer chicken salad! I'll ask her if I can post her chicken salad recipe for y’all next week.  In the meantime, below is what you need to make a bird that’s sure to knock your socks off.  Try it this weekend…..a whole chicken will cost ya around 5 bucks.  What do ya have to lose!?!?

Ingredients

• 1 (4-pound) whole chicken
• 2 tablespoons vegetable oil
• 2 tablespoons salt
• 1 teaspoon black pepper
• 3 tablespoons of your favorite chicken rub (I use Emeril's)
• 1 can beer or soda-pop

Directions

Remove neck and giblets from chicken and throw that crap away! Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full) and with a punch can opener make 3 more “dime size” holes around the edge.. Then put about a tablespoon of your chicken rub in with your beer/soda-pop.....it makes all the difference! Place beer/soda-pop can on a solid surface and plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature is 165 degrees F in the breast area, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.


If you have any questions, you can e-mail me at: cookinthebluegrass@live.com