recipes.it Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to Recipes.it home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:



recipes.it

Main course
  • Beef
  • BBQ & Pic-Nic
  • Great Grilling shop
  • Chicken
  • Fish
  • Shellfish
  • Turkey
  • Steaks
  • Veal
  • Lamb
  • Pork
  • ...more
  • Website by: For Your eyes Only

    Greensbury Market brings you certified organic meat as seen on the Oprah Winfrey Show and Jon & Kate Plus 8.

      RECIPE TITLE "BASIC BEER-CAN CHICKEN"
    Recipe excerpted from Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill by Steven Raichlen
    © Copyright 2002 by Steven Raichlen, All rights reserved.

    ... more great recipes from Steven Raichlen on our GREAT CHEFS page!

    yields Serves 2 to 4  time--difficulty easy to moderate

    Okay, here it is. The master recipe for the ur-beer-can chicken, the showstopper that will dazzle your family and friends. If you've never made beer-can chicken before, start here, and once you've mastered the basic procedure, there's no limit to its variations.

      RECIPE INGREDIENTS

    1 can (12 ounces) beer
    1 chicken (31/2 to 4 pounds)
    2 tablespoons All-Purpose Barbecue Rub (see recipe here) or your favorite commercial rub
    2 teaspoons vegetable oil

    You'll also need:

    2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained
    Vertical chicken roaster (optional)

      RECIPE METHOD

    Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside.

    Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1 1/2 teaspoons of rub into the beer through a hole in the top of the can. Don't worry if the beer foams up: This is normal.

    If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can. If cooking on a roaster: Fill it with the beer mixture and position the chicken on top, following the manufacturer's instructions.

    Tuck the tips of the wings behind the chicken's back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.

    When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180°F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11/4 to 11/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

    If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it's still on the vertical roaster.

    Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve.

    HOT!We recommend:


    Mario Batali Granite Piastra
    Grill flatbreads, fish, seafood and more alla piastra—the traditional Italian method of cooking on a flat griddle stone over a hot fire. Mario’s versatile take on this classic cooking technique is cut from a unique type of granite that conducts heat beautifully—much like cast iron. Easy to use: just preheat the stone on the grill and brush lightly with oil. Features a raised grill surface on one side and flat griddle on the other. 10" x 14".

    Folding Grill Tools
    Tools collapse for compact storage. Heavy-duty, forged stainless steel with environmentally friendly pakkawood handles. Hand wash. Grill brush replacement heads sold separately.

    Cast Iron Grill Press
    A must for grilling, with cast iron base, raised grid pattern and hardwood handle. Hand wash. 8¾" x 4½" x 3½".

    Sur La Table ‘Slider’ Mini-Burger Tools
    Fun and tasty appetizer-sized burgers are an instant hit. Serve these little tasty snacks at parties. The durable stainless steel, aluminum and rosewood slider set includes a press, basket and cutter. Press forms three perfectly rounded patties at once, so your sliders have uniform shape and always look great. Basket holds nine burgers at one time, so you can cook and serve even faster. Cutter cuts hamburger buns to slider size, so they fit perfectly on your burgers.

    Bonjour® Laser Probe Combo
    Infrared non-contact technology measures the temperature of cooking and grilling surfaces so food can be added at precisely the right time, combined with a stainless steel probe to measure the inner temperature of foods. Easy-to-read backlit LCD display measures up to 900°F. Uses two AAA batteries, included. 7¼" x 1½" x 3".

    Clip-On Grill Light
    Shed light on dinner and get it just right. Stainless steel light clips right onto standard grills and can be used in any weather. Gooseneck cable provides light at any angle. Four LED lights never need replacement. Consumes little power, so batteries (included) last much longer. 24" x 3" x 4½".

    Mario Batali Basting Brushes
    Save time basting food with this special bristle-brush design that is cupped to hold more sauces with herbs. Silicone head resists stains and high temperatures up to 500°F. Contoured handle has a soft grip that fits comfortably in your hand. Dishwasher safe.

    Simply Better™ Meat Tenderizer
    Turn even affordable cuts of meat butter tender with strong stainless steel blades that cut through connective tissues. Helps reduce cooking time by 40%, and greatly improves absorption of marinades and rubs. Tenderizer ensures more even cooking across varying thicknesses for more consistent results, and reduces meat shrinkage. Patented, removable cartridge design makes cleaning quick and easy. Available in two styles for varied size cuts of meat. Dishwasher safe. Limited lifetime warranty.

     

    << Back BBQ and Pic-nic index Print page Top



    Partners: Sur La Table Peapod The Coffee Taster's Club Teavana Healthy Teas Pfaltzgraff Web Site Shop Domestications Peet's Coffee & Tea

    © 1997-2009 IM, All rights Res. | Privacy | | | Home