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LOCATION: Recipes >> Outdoor Cooking >> Beer Chicken 02

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Beer Can Chicken

1 1/2 cups mesquite wood chips
1 whole chicken 4 to 5 lbs
3 1/2 Tbsp Memphis rub
1 can, 12 oz. beer

Memphis Rub ( makes 1/2 cup )

Mix all the following: Store and seal tightly

1/4 cup paprika
1 Tbsp. brown sugar
1 Tbsp. granulated sugar
2 tsp. salt
1 tsp celery salt
1 tsp fresh ground black pepper
1 to 3 tsp cayenne pepper
1 tsp dry mustard
1 tsp onion powder
1 tsp garlic powder

If using a gas grill: remove upper warming rack (so it doesn't
knock chicken down when lid is closed), set the grill for indirect
(low) heat, place a foil pan directly beneath the chicken to catch
the drippings, don't open and close the lid often .

Soak the wood chips in cold water for 1 hour and drain. Rinse
chicken ( remove any giblets etc. ) with cold water inside and out
and pat dry. Sprinkle the cavity of the chicken with 1 Tbsp of
the dry rub and rub the outside of the chicken well with another
Tbs. of the rub

For gas grills place the wood in the smoker box and preheat to
high. When smoke appears, lower heat to medium. For charcoal grill,
bank coals to side of the grill and light. Coals are ready when
coated with a light gray ash color.

For both types of grills place a drip pan in center just below
where chicken will be placed.

Now open the beer can and poke ( 6 or 7 ) holes in the top of the
can. Pour out the top inch of liquid and place in 1 Tbs. of the
dry rub. Holding chicken upright with body cavity pointed down,
insert the upright can of beer into the chicken.

Believe it or not a beer can chicken roaster (to support the can
of beer) is available for sale at this site:

When ready to cook: for the charcoal grill, drain the wood chips
and toss half over the coals. Oil the grate and stand chicken up
in center of hot grate over drip pan. Spread out legs to support
the chicken. If using charcoal, add 10 to 12 fresh coals per side
and the remaining wood chips after 1 hour of cooking. It takes
about 2 hours for the covered chicken to cook either gas or charcoal.

Using tongs lift chicken to cutting board, holding large metal
spatula under the beer can for support. Be careful not to spill
the hot beer. Let chicken stand for 5 minutes before carving meat
off the carcass. Serves 6.


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