Beer-can Chicken

An essential part of my tailgating activities include food and beer...and this combines the best of both worlds. If you haven't tried beer-can chicken, I encourage you to make it. The meat comes out so tender and the flavor from the rub is outstanding. I use Steven Raichlen's basic barbecue rub recipe from his book Beer-Can Chicken. This rub could be used for any meat, I've used it on ribs and they've come out great!

All-Purpose BBQ Rub:

1/4 cup coarse salt (kosher or sea)

1/4 cup dark brown sugar
1/4 cup sweet paprika
2 tablespoons freshly ground black pepper

I usually double the recipe for the rub and store what i don't use in a ziplock bag in the freezer (this makes it easier for the next time I want to make this yummy chicken).

Basic Beer-can Chicken:

1 can (12 ounces) beer
1 chicken (31/2 to 4 pounds)
2 tablespoons All-Purpose Barbecue Rub
2 teaspoons olive oil 

First, you are going to want to rinse and pat dry your chicken. Then drizzle 1 tsp olive oil inside the chicken cavity and sprinkle with the rub. Do the same with the outside of the bird. Now you are going to want to drink (or pour out) half of your can of beer and put a spoonful or two of the rub inside the beer-can (it will foam don't worry). Finally, if you have a handy dandy beer-can chicken stand you place the can in the middle and slide the bird on top of the can, or simply slide the bird over the can so it is sitting upright. Put it on your grill in indirect medium heat for about an hour to an hour and a half or until done. I use a meat thermometer check. When your bird is done, using large tongs (and perhaps with the help of someone else) very very carefully remove the chicken from the can (the liquid will be hot so watch out!). tent the meat and let it rest 15 min and then slice and serve with your preferred side. Trust me once you've tried this, you probably won't want bbq chicken any other way!!