Happy Monday! I can hardly believe this is our third week already here at Pocket Change Gourmet! Time just flies by, doesn’t it?
A few weeks ago, when we were roasting chicken to share with you, Doug decided that he would like to try Beer Can Chicken, of course having a reason to buy some beer helped too. We have heard a lot of good things about it, but never tried it. And certainly, had never tried Grilled Beer Can Chicken.
So how do you do it? Well it’s not rocket science but there are a few tricks involved, firstly you don’t need a fancy wire contraption to place your bird on. We’ve all seen them in the stores and quite honestly I thought if I had to buy one more thing just to cook on the grill I wasn’t going to do it.
Back to the How-To…
Ok, take your bird and give him a wash, pat him dry inside and out (you don’t want him dripping all over the place). Now generously apply the oil and your seasonings to his outside (Doug likes Greek Seasoning, Kosher Salt and Black Pepper), next is the secret ssssshhhhh! Don’t forget to season the inside of your bird, this is the area that most people neglect and we have found it makes a HUGE difference. Doug being the nerd has his theory as to why maybe I can get him to share his tip with you later.
Now take your bird and after you have found a willing individual (i.e. beer drinker) have them
ingest drink half the can of one beer, take the can from them…warning this may be dangerous. Then insert the half full can of beer in the backside of the bird. Once this is done stand your bird upright on a preheated grill. Don’t worry he won’t fall, use the can and his legs to form a tripod and he’ll stand by himself.
Cook over medium heat, Doug likes to keep it below 300 degrees. The longer it takes the better. Your bird will take anywhere from a hour and fifteen minute to an hour and fourty-five minutes to cook depending on his size.
The combination of the beer and cooking the chicken on grill, seemed to create the most flavorful, moist chicken we have had in a long time. You can also roast the chicken in the oven, but there is something about how the grill crisps up the outside of the chicken and the beer steams and makes the meat super moist.
Not that you are going to have any leftovers, but if you do, they are perfect on sandwiches, mixed in with noodles or even topping a salad.
Our Menu Plan
Monday ~ Grilled Vegetable Medley and Homemade Bread
Tuesday ~ Chicken n’ Noodles, Mashed Potatoes and Corn
Thursday ~ Grilled Italian Chicken Sandwiches and Pasta Salad
Friday ~ Appetizers – First football game of the season
Saturday ~ Sweet BBQ Chicken Kabobs, Rice
Sunday ~ Grilled Beer Chicken, Baked Potatoes and Salad
Have you ever tried Beer Can Chicken before?