Beer Can Chicken
Cooking MethodGrilling
Ingredients
- Brined the chicken over several hours and then used a modest rub.
- The trick with this technique, known as chicken on a throne, is to
- sit the bird on an open can of beer. Half the beer gets mixed into
- a mop with some leftover rub and a little oil. The rest stays in
- the beer can -- you cut off the top of the can -- along with a
- chunk of onion and some more rub and a bit of cider vinegar.
Instructions
The deal is, the beer/seasoning mixture keeps the bird moist on the inside. You splash on a little mop from time to time, and cook the birds for about 3 hours. The skin is a write-off -- gets really tough -- but the birds are so full of flavor it's incredible. Meat falls off the bone. With two birds available for dinner, the other two went whole into the freezer. A simple matter to thaw one, bone it (easiest boning job ever) and toss the chopped meat into a cold pasta salad or a sandwich. Stick with the hickory.