Beer Can Chicken Aka Brewmeisters Chicken Recipes

Steps:

• Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
• Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Steps:

• Build a fire in your grill, leaving approximately half the grilling area free of coals. If using a gas grill, turn burners to high and then, when ready to cook, turn off the burner on the side where you will place the chicken. If using an oven, heat to 425 degrees.
• Remove neck and giblets from chicken. Rinse the chicken in cold water. Pat dry.
• Combine all the spices in a large bowl, then apply the dry rub to the chicken, inside and out.
• Put the beer can on a solid surface. Pick up the chicken and, taking a leg in each hand, put the cavity over the can and slide the bird down onto it. Carefully transfer the bird and the can to the cool side of your grill, its back to the fire, balancing the chicken upright and using the legs to support it in this position. If using an oven, place the chicken upright in a roasting pan using the same method and place carefully into the heat.
• Cover the grill and cook for approximately 1 1/4 hours, basting with barbecue sauce twice during the final half-hour if you'd like, until the breast meat registers 165 degrees on an instant-read thermometer or until the legs are loose in their sockets. (If you're using an oven, you can tent the bird with foil after 45 minutes to keep the skin from getting too dark.) De-can and carve.
• Serve with white barbecue sauce and corn bread.

Steps:

• Make the marinade by combining all marinade ingredients: whisk well to mix.
• Remove and discard any giblets and fat just inside the body and neck cavities.
• Rinse the chicken inside and out under cold running water, then drain and blot dry inside and out with a paper towel.
• Place chicken with the marinade inside a large resealable plastic freezer bag and marinate in the refrigerator at least 4 hours, preferably overnight, turning the bird several times to marinate evenly.
• Make the rub by combining all rub ingredients; set aside.
• Open the beer can and pour half the beer over the soaking wood chips.
• Remove the chicken from the bag with the marinade.
• DISCARD marinade.
• Sprinkle 1 teaspoons of the dry rub inside the neck cavity of the bird.
• Drizzle oil over the outside of the bird and rub or brush dry rub all over the skin.
• Spoon the remaining dry rub into the half-filled can of beer (beer may foam, which is normal).
• Using a church key can opener, make 2 additional holes in the top of the 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 body cavity.
• Pull the legs forward to form a tripod, so the bird stands upright (the rear leg of the tripod is the beer can).
• Tuck the tips of the wings behind the chicken’s back.
• Light the gas barbecue and, using an oven thermometer inside the closed grill, heat to 350°F When warmed, turn off one of the burners and stand the chicken upright on the can over the NON-LIT burner.
• Place oven thermometer beside the chicken, not above the direct heat.
• Wrap the soaked wood chips loosely in foil, punching a few holes in the foil to allow smoke to escape, and place foil pouch directly over the LIT burner.
• Reduce heat, if necessary, to maintain interior temperature at 350°F Close lid.
• Cook until chicken skin is dark golden brown and the meat is cooked through, about 1 to 1 1/2 hours.
• Use an instant reading meat thermometer inserted in the thickest part of the thigh, not touching bone; chicken is done when the meat thermometer is 180°F If chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
• When done, remove bird and let rest, standing on a platter at room temperature, about 5 minutes.
• Lift chicken off the can, taking care not to spill hot beer.
• To serve, cut chicken in half or quarters.

Steps:

• Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side. If using a small barbecue, you will have to remove the grills and place a sturdy roasting tin on the floor of the barbecue, next to the coals - this will give you space to close the lid once the chicken is in. If you have a large barbecue, the chicken can sit directly on the grills (or on a tray on the grills, so that it doesn't topple over.)
• To make the rub, mix all the ingredients together with a good grinding of black pepper. Drizzle the chicken with the oil, sprinkle over the rub and massage it into the skin, making sure you get into all the nooks and crannies, even inside the cavity.
• Use a can opener to take off the top of the can of beer. Pour out half the beer (tip into a glass to drink!) and leave the rest in the can, as it will keep the chicken moist while it cooks. Pop the chicken onto the can, legs down, so that it looks like it is sitting upright with the can in its cavity. Stand the chicken and can upright on the barbecue, either in the roasting tin or directly on the grill, on the side with no coals. Close the lid and cook for 1 hr 20 mins until the chicken is browned, the meat tender and the juices run clear. If the juices aren't clear, cook for a further 10 mins, then check again. (To cook in the oven, heat to 200C/180C fan/gas 6. Sit the chicken on a baking tray, place in the bottom of the oven, and follow the same cooking time.)
• Remove the chicken from the barbecue, cover lightly with foil and leave to rest for 20 mins before serving.

Steps:

• Make marinade--Combine all ingredients. Rinse chicken, drain and blot dry. Place chicken in bowl with marinade and let marinate in refrigerator, covered, for at least 4 hours, preferably overnight, turning often. Make rub -- combine all ingredients. If beer is canned, pop tab and pour half of beer over the wood chips or reserve for another use. If bottled, fill an empty can halfway or fill a vertical roaster. Set aside the half filled can or filled chicken roaster. Remove chicken from marinade and pat dry. Discard marinade. Sprinkle 1 t rub inside body and 1/2 t inside neck cavity. Drizzle oil over outside and rub all over skin. Sprinkle outside with 1 T rub and rub over skin. Spoon remaining rub into the beer through the hole in the top of the can. If cooking on can -- Make 2 additional holes in top of can. Hold bird upright, with opening of body at bottom and lower it onto beer can so can fits into cavity. Pull legs forward to form a sort of tripod, and bird stands up. Rear leg of tripod is beer can. Tuck wing tips behind the chicken's back. Set up grill for indirect grilling and preheat to medium. Stand chicken in center of hot grate, oer drip pan and away from heat. Cover grill and cook till skin is a dark golden brown and very crisp adn meat is cooked through (180 degrees), 1 1/4 to 1 1/2 hours.