The Ironic Chef
New member
I'm sure everyone has seen the advertisement for this on TV.
I've been in the grilling mood this past week and we have had the usual of burgers and steaks grilled this week.
Today it's Beer Can Chicken.
I don't have the shmancy fancy gismo they sell on the TV though. I just have my cheap old pie plate with a hole cut into the middle of it the size of a beer can. Flip it upside down and it's a pretty good support for holding a can upright.
I drink half the can of beer to get started and then remove the top of the can. Add a lemon cut into wedges, a couple whole cloves of garlic, 1 rough chopped onion.
Season up the chicken, inside and out and place the butt over the can. Push it down so that the legs pulled out a make a tripod shape in the pie pan. Set this over some low coals and lower the top of the grill.I like to keep the heat around 200* and just let the bird slow cook for several hours adding coals as needed.
After a few hours I add enough coals to get the heat up to about 350-400* and get the skin of the chicken nice and crisp.
After the bird is removed from the heat, I like to let it rest for about 15 minutes or so.
I've been in the grilling mood this past week and we have had the usual of burgers and steaks grilled this week.
Today it's Beer Can Chicken.
I don't have the shmancy fancy gismo they sell on the TV though. I just have my cheap old pie plate with a hole cut into the middle of it the size of a beer can. Flip it upside down and it's a pretty good support for holding a can upright.
I drink half the can of beer to get started and then remove the top of the can. Add a lemon cut into wedges, a couple whole cloves of garlic, 1 rough chopped onion.
Season up the chicken, inside and out and place the butt over the can. Push it down so that the legs pulled out a make a tripod shape in the pie pan. Set this over some low coals and lower the top of the grill.I like to keep the heat around 200* and just let the bird slow cook for several hours adding coals as needed.
After a few hours I add enough coals to get the heat up to about 350-400* and get the skin of the chicken nice and crisp.
After the bird is removed from the heat, I like to let it rest for about 15 minutes or so.
