Beer Can Chicken Oven

Beer Can Chicken

Beer Can Chicken

Ingredients

Yield

• 4-6 servings
• 1 large whole chicken (4 to 5 pounds)
• 3 tablespoons Memphis Rub* or your favorite dry barbecue rub
• 1 can (12 ounces) beer

For the Memphis rub:

• 1/4 cup paprika
• 1 tablespoon firmly packed dark brown sugar
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 2 teaspoons accent (MSG; optional)
• 1 teaspoon celery salt
• 1 teaspoon freshly ground black pepper
• 1 to 3 teaspoons cayenne pepper, or to taste
• 1 teaspoon dry mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Method

If making the rub:

1. Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix

Makes about 1/2 cup Enough for 4 to 6 racks of ribs

1. Remove and discard the fat just inside the body cavities of the chicken
2. Remove the package of giblets, and set aside for another use
3. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels
4. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird
5. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin
6. Cover and refrigerate the chicken while you preheat the grill
7. Set up the grill for indirect grilling (see below) placing a drip pan in the center
8. If using a charcoal grill, preheat it to medium
9. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium
10. Pop the tab on the beer can
11. Using a church key style can opener, make 6 or 7 holes in the top of the can
12. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer
13. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity
14. When ready to cook, if using charcoal, toss half the wood chips on the coals
15. Oil the grill grate
16. Stand the chicken up in the center of the hot grate, over the drip pan
17. Spread out the legs to form a sort of tripod, to support the bird
18. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours
19. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour
20. Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support
21. Let stand for 5 minutes before carving the meat off the upright carcass

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