One has to wonder who the first denizen of a trailer park in Alabama was who decided it might be a good idea to stick a can of beer up the backside of a whole chicken and toss it on the grill. When you think about it it is a rather odd thing to contemplate. Nonetheless, someone did, it likely tasted amazing wonderful, and the beer can chicken was invented. I am sure that there are some who make beer can chicken because it is an excuse to drink half a beer whilst cooking. . . I don't need excuses. I make this because it tastes great!
I must confess that I don't use a beer can, instead I have a special grilling pan from Williams Sonoma. It is far more sturdy on the BBQ and easy to use. Besides, who doesn't need an excuse to purcahse yet another cooking tool?
This wonderfully tasting chicken makes a lively conversation starter as well! This recipe has a special rub, but you can sub in 2 to 3 tablespoons of your favorite one. Bottoms up!
Beer Can Chicken with Italian Spices
1 chicken, (3-1/2 lb/1.75 kg)
1 can beer
Lemon wedges
Spice Rub:
2 tbsp dried Italian herb seasoning
1 tbsp grated lemon rind
3/4 tsp salt
3/4 tsp pepper
Spice Rub: In small bowl, stir together herb seasoning, lemon rind, salt and pepper; set aside.
Remove and discard any fat inside cavity of chicken. Pat dry. Sprinkle 2 tsp (10 mL) of the spice rub inside body and neck cavities. Rub 1 tbsp (15 mL) of the remaining spice rub over chicken. (Make-ahead: Place chicken in bowl. Cover and refrigerate chicken and remaining spice rub separately for up to 24 hours.)
Open beer and pour off 1/3 cup (75 mL). Using can opener, make 5 holes in top of can. Spoon remaining spice rub through holes in can. Holding chicken upright with opening of body cavity down, insert beer can into cavity.
Set foil drip pan under 1 burner of 2-burner barbecue or over centre burner of 3-burner barbecue. Pour water into pan to depth of 1 inch (2.5 cm). Heat remaining burners to medium. Stand chicken on grill over unlit burner, spreading legs to support chicken if necessary. Close lid and grill until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185°F (85°C), 1 to 1-1/4 hours.
Using tongs, transfer chicken and beer to large bowl. Cover with foil and let stand for 10 minutes. Holding chicken upright with tongs and wearing oven mitts, remove beer can, being careful not to spill beer. Discard remaining beer and can. Transfer to cutting board and carve. Serve with lemon wedges.
It is time to embrace BBQ season !!!!!!!!!!!!!
Posted by: bellini | June 19, 2011 at 08:06 PM
I'm embracing it, I'm embracing it! LOL
Posted by: JDeQ | June 30, 2011 at 06:06 AM
seems really good, better ALE Beer or Malt
Posted by: beer | July 07, 2011 at 08:34 AM