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Recipe for :

Beer In The Rear Chicken
 

This recipe has been contributed by Becky who like me loves cooking good food, especially for the family. You can find more of Becky's recipes, as well as finding out more about her, at her website.

This is what Becky said about this recipe:

"I noticed the barbecue recipes and I just made this a couple weeks ago. This really looks impressive on the grill for company and its soooooooo juicy and flavorful".

Ingredients

1 whole chicken 3 1/2 to 5 1/2 pounds, gizzards removed, rinsed well, and patted dry
Olive oil
1 can beer

Rub:
2 tablespoons firmly packed brown sugar
2 tablespoons paprika
3/4 tablespoon black pepper
1 1/4 teaspoons coarse salt
1 teaspoon hickory-smoked salt or more coarse salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery seeds
1/4 teaspoon cayenne pepper

Method
  • Combine all ingredients for the Rub and mix well.
  • Rub or spray olive oil over chicken.
  • Sprinkle chicken inside and out with some of the rub.
  • Pop the top of the beer can and poke a few extra holes in the top, using can opener.
  • Pour off 1/2 off the beer and sprinkle the remaining rub into the can.
  • Holding the chicken by the neck cavity, fit the beer can into bottom cavity.
  • Place the chicken on the grill, upright, with beer can and legs forming a "tripod".
  • Cook on medium low for 1 1/2 hours to 2 hours, until chicken is no longer pink and flakes. (We had a 5.7 pound chicken, cooked it for 2 hours and it fell apart when we took it off the grill so it was nicely done)

Alternatives:

Can spread with a barbecue sauce 1/2 hour before serving.

Or place upright in shallow pan and bake in oven at 325º for 2 hours or until done. (Don't know if this will taste quite the same but probably nice for colder weather)

Notes:

The outside might turn very dark or black in spots soon after starting to cook, but that's alright. We thought it was burning, but it was just the rub.

Variations:

Slit skin and put seeded quarters of jalapeno between the skin and meat, then rub with Hidden Valley Dressing. Experiment and use any spice mix you want. Place slice of onion, apple and celery into cavity with beer can.

If you can use wood chips: 2 cups wood chips or chunks, preferably apple or hickory, soak for 1 hour in the extra 1/2 can of beer and water to cover, then drain. Can also use cola, lemon-lime soda, or root beer.

Becky

 
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