Beer Can Chicken

Sometimes I like to roast a whole chicken. There is something about cooking the whole bird that makes me feel closer to the farm. Please don't get me wrong, I do not really have a desire to be on a farm and cleaning my own meals, but I like to remember where my food comes from. Those boneless skinless pieces often often make me forget all about the farm.

So Thursday night I decided beer can chicken on the grill would be the way to go. We typically use the Weber's Real Grilling book as a jumping off point. It's taught us a lot about proper grilling temperatures, times, and techniques. For example, did you know that you should only turn most foods once during cooking and you should never press on the meat while it's cooking? Also, I have learned that resting the cooked meat is just as important as cooking it, plus it gives you time to finish up the veggies or bread.

Anyway, beer can chicken involves slow roasting a chicken on the grill over a beer can. It results in a moist and flavorful piece of meat. I was fortunate enough to pick up a contraption that holds the beer can and stabilizes the chicken on clearance at some discount store, but it isn't necessary. You can rely on ample balancing skills.

Beer Can Chicken,
Adapted from Weber's Real Grilling

Rub:
1 tsp. Kosher salt
1 tsp. paprika
1 tsp. finely chopped fresh rosemary
1 tsp. dried thyme
1/2 tsp. lemon zest
1/2 tsp. freshly ground black pepper

Ingredients:
1 whole chicken
olive oil
1 12-oz can of beer (it must be a can, NO BOTTLES)
2 sprigs fresh rosemary
1 clove of garlic, crushed
Juice of 1 lemon
1 tsp. dried thyme
1/2 tsp. crushed red pepper flakes

1. Open the can of beer, drink half the can. Let the other half sit on the counter until it's room temperature (I love any recipe that includes serving myself a drink).
2. Prepare the rub using the rub ingredients listed above
3. Wash, dry, and do any needed clean up to the chicken. Rub down with olive oil, then rub down with the rub.
4. Using a can opener, poke two additional holes into the top of the beer can. Add additional ingredients to beer can.
5. Set the chicken, legs side down over the can of beer so that the can is inside the chicken. Balance the chicken and beer can like a tripod on the grill (the two legs and one beer can make a three way stabilizer).
6. Grill on indirect medium until the internal temperature of the thigh reaches 170 to 180 degrees (about 1 to 1 1/2 hours). Carefully remove from grill. The contents of the beer can will be extremely hot.
7. Let rest 10 minutes before carving.

And that is beer can chicken! Delicious.