Max1
Head Chef
This is for one chicken for 2 double everything except butter.
You will need the following:
For the Bird:
4TBSP Vegetable Oil
4TBSP Kosher Salt
For the Rub:
1 stick of unsalted sweet butter
1TBSP Garlic Powder
1TBSP Onion Powder
1tsp Italian Seasoning
1tsp Sage
1tsp Rosemary
1tsp Thyme
1tsp Oregano
1tsp Poultry Seasoning (I prefer Bells)
For the Beer Can:
1 Med Sized Onion
6 Cloves of Garlic
4TBSP Soy Sauce
For the can:
Empty half of the can contents into a glass and reserve. Roughly cut onion and mince garlic, add both to beer can. Add in 1/2 tsp of poultry seasoning to can also. Cut off 2 TBSP of butter and add to can. Set aside.
For the Bird:
Take half of the stick of butter put into bowl (if cold microwave for 10 to 15 secs, careful not to melt.) Now add all dry ingredients for the rub into bowl with butter. Stir until all the herbs are well mixed into the butter. Now take the butter mixture and place between the breast and the skin of the chicken. Once this is done you can place the beer can and its contents into the cavity of the chicken. After the beer can is inserted in the cavity balance the bird so it stays upright. Before you place the chicken on the grill rub the whole chicken down with Vegetable Oil, and then give it a good dusting with the Kosher Salt, this will make the skin nice and crunchy.
When on the Grill:
Take remainder of beer add Soy Sauce to the beer and every 30 minutes or so baste the bird.
Cook Times:
Depending on how high you have your heat the cook times may very. I run my Charcoal Grill at about 225-250 the whole time. This would almost be like smoking. For me and my set up it can take anywhere from 2 and a half hours to 3 hours to cook the chicken thru. You can add alittle smoke if you like, but I would not over do it. Just a few chips is all it take for this.
Here are the pictures of Beer Can Chicken :P Hope you enjoy!
Your can see my 55 gallon drum that I am using for my UDS in the background LOL....
When grilling beer can chicken you want to stay around 225-250
You will need the following:
For the Bird:
4TBSP Vegetable Oil
4TBSP Kosher Salt
For the Rub:
1 stick of unsalted sweet butter
1TBSP Garlic Powder
1TBSP Onion Powder
1tsp Italian Seasoning
1tsp Sage
1tsp Rosemary
1tsp Thyme
1tsp Oregano
1tsp Poultry Seasoning (I prefer Bells)
For the Beer Can:
1 Med Sized Onion
6 Cloves of Garlic
4TBSP Soy Sauce
For the can:
Empty half of the can contents into a glass and reserve. Roughly cut onion and mince garlic, add both to beer can. Add in 1/2 tsp of poultry seasoning to can also. Cut off 2 TBSP of butter and add to can. Set aside.
For the Bird:
Take half of the stick of butter put into bowl (if cold microwave for 10 to 15 secs, careful not to melt.) Now add all dry ingredients for the rub into bowl with butter. Stir until all the herbs are well mixed into the butter. Now take the butter mixture and place between the breast and the skin of the chicken. Once this is done you can place the beer can and its contents into the cavity of the chicken. After the beer can is inserted in the cavity balance the bird so it stays upright. Before you place the chicken on the grill rub the whole chicken down with Vegetable Oil, and then give it a good dusting with the Kosher Salt, this will make the skin nice and crunchy.
When on the Grill:
Take remainder of beer add Soy Sauce to the beer and every 30 minutes or so baste the bird.
Cook Times:
Depending on how high you have your heat the cook times may very. I run my Charcoal Grill at about 225-250 the whole time. This would almost be like smoking. For me and my set up it can take anywhere from 2 and a half hours to 3 hours to cook the chicken thru. You can add alittle smoke if you like, but I would not over do it. Just a few chips is all it take for this.
Here are the pictures of Beer Can Chicken :P Hope you enjoy!
Your can see my 55 gallon drum that I am using for my UDS in the background LOL....
When grilling beer can chicken you want to stay around 225-250
U could have droped a piece off on the way to skool 
