You knew it had to come sooner or later. EVERYBODY does these things, right? The beer can chickens are pretty cool. I’m going to do my best to put an extraordinary twist on a popular recipe.
Make no mistake, it would turn out ok if you just plopped a whole chicken on a can of beer and smoked it. But this is Extraordinary BBQ, so I’ve got to take it up several notches.
It starts with stuffing a couple of garlic cloves, some peppercorns, and some fresh thyme into a half full can of beer. Yes, this recipe calls for you to drink half a beer. Deal with it.
Next you carefully pull up the skin on the breast and pour some basic chicken rub down there. Yea, pour it down both sides. That’s good stuff. Then dump some inside the cavity. Why not.
Now you have to slather your bird all over with olive oil. This gives it a gorgeous brown color. Then go ahead and dump more rub all over it. When you’re done, go ahead and stuff the whole chicken on that beer can.
No, I’m not done. The next step is injecting your bird. I used butter, apple juice, a dash of hot sauce & Worcester sauce, and some salt.
Last step: Bacon. Because there’s never – NEVER – anything wrong with bacon. So take a couple of slices, stuff half of them down the top, and drape the other half down the breasts. Extra moisture and flavor. Mmmm. Bacon.
This is what happens when I turn my back to clean my grill and leave the girls alone with the bird.
I smoked mine with indirect heat on my Weber Performer, using only fruit wood, at about 300 degrees for an hour and 45 minutes – until internal temperature was 165. Depending on the size of your chicken and heat of your grill this may vary.
Very juicy. Very tasty. Very fun. I hope you enjoy cooking your beer can chicken as much as we did.