With the popularity of barbecuing increasing on a daily basis thanks to shows on channels such as The Food Network, everyone is trying to take a turn with this outdoor method of slow cooking. Beer can chicken is a good beginner recipe to get started. The beer can chicken recipe is something that Steven Raichlen who has published many barbecue books made popular. The basic idea is that you slow cook a chicken on your grill, with it sitting on a can of beer. The advantage of sitting on the can of beer is not only does the heat inside the grill cook the chicken, but the chicken is also steamed from the inside with the beer supplying the moist heat to accomplish this task.
Background Of Basic Barbecuing
Preparing a beer can chicken was the first type of barbecuing I ever did on my grill. Keep in mind that grilling is cooking over direct high heat on a grilling surface, and barbecuing is cooking over indirect heat and cooking the meat slowly. Items such as hamburgers, hot dogs, and thin cuts of chicken and pork are grilled. Items that are barbecued are chicken, large steaks, pork roasts, ribs, and ham. Barbecuing in general is done with a relatively low cooking temperature of around 275 to 325 degrees over a long period of time of two hours or more. I have been making these beer can chickens for four years now and guests are always impressed with the degree of flavor they have, of course I don’t share with them how simple it is to prepare these. Hey, as a grillmaster you want your friends to know the quality of your food, but not the secrets of your barbecuing.
General Information About Beer Can Chicken
Beer can chicken definitely falls into the barbecue category. To prepare a beer can chicken for a six pound chicken expect for the chicken to spend two and a half hours on the grill. This time could be adjusted slightly depending on the actual temperature inside your grill, but two and a half hours is a good benchmark to start with. Cooking time can be adjusted based on the weight of the chicken as well. The first step to making a beer can chicken is one that many people forget or do improperly. You need to remove the giblets inside the bird and apply a rub to the chicken. A rub is a blend of spices that you put on the meat before smoking. The trick here is you need to loosen the skin of the chicken and apply the rub underneath the skin itself, the rub will not penetrate the skin and flavor the meat if you put it on the skin itself.
After applying a rub, put the chicken in the refrigerator for while you prepare the grill. First start your coals using either a chimney starter or lighter fluid if you prefer. It will take around fifteen minutes for the coals to become ready. While you are doing this, find a can of beer and drink half of it. This actually does have a purpose other than just to drink half a beer. Add some of the seasoning rub you applied to the chicken to the beer that is in the can and on top of the can itself. You will be using the beer can to support the chicken itself. This is done by lowering the bottom end of the chicken with the opening onto the beer can. Use the legs of the chicken to form a tripod to support the chicken itself. At this point the charcoal should be hot enough and ready for the chicken.
Prepare The Grill And Start Barbecuing
Prepare the grilling area by placing your coals on each side of your grill under the grilling area and leaving the center portion of the grilling area with no charcoal underneath it. In this vacant space place a drip pan. Place the chicken on the grilling surface above the drip can for indirect grilling with the beer can in the opening of the chicken and the legs supporting it. Now close the grill lid and do not open it for at least the next two hours. I know it is tempting to “peek” as the chicken cooks but every time you lift the lid of the grill you allow heat to escape.
After two hours, check the temperature of the chicken by using an instant read thermometer and putting it in the thigh of the chicken. The temperature should register at least 165 degrees when it is done. After the chicken is done cooking the skin will be a nice golden brown color. Be very careful removing the chicken as the beer will still be very hot in the can. Place it on a tray and carry it into your house. When the chicken cools use a grill glove along with tongs to remove the chicken from the beer can. It will then be ready to carve. The rest of your job is to sit back and receive accolades for your great performance in your first experience with barbecuing.
Additions To The Basics
If you would like to add another touch to your beer can chicken, you can do accentuate the flavor by adding wood chips if you wish. I did not add this in the directions as it might be best to try it first with the rub alone. When using wood chips you need to soak them for at least one hour before putting them on the coals. This will allow them to smolder and create smoke over a longer period of time instead of flaming and the smoke being short lived. If you use smoke chips you will want to add one cup to each side of the charcoal every hour.
Summary
Barbecuing is not a complicated task, but it is one that takes time. The most common mistake people that are new to creating their own barbecue on the grill is rushing the meal. Be prepared for it to take some time. Barbecuing is a social event. Do your prep work and start the meal before your guests arrive. Then you can socialize around the grill as the meat enters the second half of it’s cooking time. Remember as a grillmaster you want your guests to think the work you put into creating this meal is more than it actually is. Hey, you are the one doing the work and are the only one entitled to know how easy it actually can be. After you master the beer can chicken, start searching for more advanced barbecue recipes in cookbooks and online to continue impressing your friends with.
