Beer Can grilled Chicken
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INGREDIENTS:

1 whole fryer, about 5 lbs or more, rinsed and cleaned out
3 cans of Beer
2-4 Tablespoons softened Butter
Rub ( large pinches of Salt, Pepper, Onion Powder, Garlic Powder
and Paprika)
metal beer can holder.

DIRECTIONS:

BEFORE I began, I determined if the Chicken being vertical would
even fit on the grill grates WITH the lid closed. It did.

Marinate the Chicken in a large baggie with a couple cans of Beer for
a good hour or so. Discard marinade.

I think in the future I will simply remove the grill grates all together,
and make a "circle" of charcoal to go around the Chicken (placed in
a heavy duty disposable aluminum roasting pan). The only downside
to this is I wouldn't be able to grill other things as the grates would be
removed. However, once the Chicken is done, I could add more coals
if necessary, replace the grill grates and grill quick veggies while the
Chicken rests.

Empty out about 1/3rd of the can of beer.
IMPORTANT: Poke a few
holes towards the top of the can with strong poultry shears or
a knife. Be careful doing this. This will allow it to vent more.

Put the can of beer into the metal container. Put the whole chicken
over this whole thing.
I made a rub of, Salt, Pepper, Onion Powder, Garlic Powder and
Paprika. I rubbed a bit of softened Butter over the Chicken and then
rubbed in the seasonings.

Grill for several hours. You should have a thermometer; and temp
should be about 145-165. I had to replace the coals on occasion and
douse with more lighter fluid to get it going. All in all, it took about 4
hours for a 6 lb Chicken. I wanted to cook it low and slow, so I could
baste (I added Vegetable Oil & a dash of the remaining Beer to the
rub for that)
Any type of basting ingredients will work though,such as Italian
dressing.

I have a charcoal grill, that works as a type of smoker. I tried the keep
the heat OF THE GRILL thermometer at 220. It fluctuated though
every time I opened it to grill other things, and to baste the Chicken.
(the internal GRILL thermometer is attached to the grill itself and tells
you the temperature of INSIDE the grill. The food thermometer is
actually put INSIDE the Chicken, and separate).
I didn't want to grill the Chicken too much on direct heat, my grill has
the ability to rise or lower the charcoal holder, so I had it almost 1 foot
below the Chicken. I did not use a drip pan as the occasional flare up
was minimal due to the distance of the Chicken and the coals.

It was finally finished, and I used FOOD PRONGS (like giant forks)
inserted into each side of the chicken to CAREFULLY lift up and
remove from grill and onto platter. I think the next time I will use two
thick wads of paper towels to just pick it up.
I let it rest a good 10 minutes before even considering removing the
beer can. I didn't want hot beer splattering on me. I just wedged it out
using the beer can base being held down and lifting the Chicken up.


The only other use I can see using the can stand is to maybe open the
cavity a bit more and not use canned anything, so the heat can
penetrate better into the inside while on the grill.