I've been wanting to do this dish for quite some time now. Prior to this, I've always stood on the sidelines and witnessed from afar everyone else cook a whole chicken with just a can of beer and a grill. I'm not entirely sure why it took me so long to try this recipe myself. It's no secret that I am a lover of any dish that involves cooking with alcohol.
Once I arrived at my parents' house, I called our photographer friend, Steve to document the whole event. Steve is used to photographing bikini clad babes, so I wasn't sure how he (a vegetarian, I must add) would feel about shooting us violate a foul with a huge can of Sapporo. But, like a pro, he hid any reservations he may or may not have had behind a smile and snapped away.
Here are a few snapshots from that day!
Before we begin, let's have a collective "Awww..." for the family dog, Dolce.
|It is essential that the can of beer is half full.|
What's that you say? You want to see another picture of Dolce?
|"Where's my chicken?"|
|I'm sorry that vegetarian Steve had to witness this|
|Leave it on the grill, close it and forget it. So simple!|
|A thing of unflitered beauty.|
Beer Can Chicken
adapted from a recipe found on Food Network
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Remove neck and giblets from chicken and discard. 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). Place beer can on a solid surface. Grabbing a chicken leg in each hand, 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 registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.