Beer Can Chicken ?
Am planning on trying beer can chicken for the first time this weekend. Have seen numerous recipies that are all very similar. For those of you who have cooked chicken this way before, do you use a dry rub on the bird prior to cooking? If so, would you please post your rub recipe here? If you don't use a rub oon the chicken first, what pre-cooking prep do you do to the chicken? Thanks in advance.
Brining would work well, particularly if using a spicy brine. The beer steams the chicken, so the flesh comes out incredibly moist. However, it can also be somewhat bland if you don't season it well. It might be overkill, but little birds are cheap, so maybe brine for a few hours and rub then also add some spices to the beer can too.
I would also make some gravy in case the bird comes out too bland.
I use a dry spice rub called a Memphis Rub that I also use for ribs...For the beer can chicken, use
3 Tablespoons of this mixture per chicken:
1/4 cup paprika
1 Tablespoon firmly packed brown sugar
1 Tablespoon granulated sugar
2 teaspoons salt
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
I trimmed my rosemary bush the day I tried beer-can chicken teh 1st time. Stuffed a bunch of branches in the cavity of a 6-lb bird, used wine in a coke can. Mounted same on a tripod and catch basin from Canadian Tire (Cdn$ 4.99). Results: can came out cleanly; bird was stable; and the juice from the bird made 3 other dishes as the best stock I've made! No issue with paint/chemicals coming off teh can. Did see regeence to folks using mason jars for industrial level B-C birds FYI.
The "ink and chemicals" are not actually ink and chemicals, everything used in the production or aluminum cans "HAS TO BE" Food Grade. My concerns into this issue have led me to investigate a little further into it.
I called Coors in Golden, Colorado and asked them about the "Frost Brewed Lining" on their beer cans. They told me that the frost brewed lining was a secret formula and not a "plastic or other" coating that some presume. The formula is owned by Coors and not to be disclosed. I asked directly about using the can in this manner of cooking chickens and the lady had told me that they get this question more often that you think. There is no problems using it for this manner because once again "Everything is food based and meets FDA requirements"
Using anything other than a beer can takes away the novelty of the dish.
Beer can chicken is great in the barbecue or in the oven. I just use salt and pepper and brush the skin with some melted butter. I like chicken to taste like chicken.
I used to have balance problems and occasional tip-overs with beer cans, so I purchased some ceramic "chicken sitters" and problems over.
Also, some people have mentioned concerns about toxins from the aluminum, paint and dyes on the beer can getting into the chicken. No such concerns with a "chicken sitter."
Thanks for the information. I just tried beer can chicken last weekend and was concerned with tip overs and general flimsyness of the beer can. I liked the results, the chicken was very tasty and thought at the time it would be great if there was product that was more stable that produced the same results. Thanks again for sharing, the chicken sitter will really help.