Braden Family Cookbook Chuck Braden
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GRILL
ROASTED BEER CAN CHICKEN
BASIC
Serves
4 see picture below...................
Dissolve
salt in 2 quarts cold water. Put
chicken in container just large enough to cover chicken and cover with the salt
water. You may use other brining ingredients if you desire.
Put chicken in refrigerator for about 2 hours per pound of meat.
If you leave it longer, it will not get saltier so do not worry about
doing this overnight. Remove
chicken from brine, rinse thoroughly with fresh water and dry the chicken –
inside and out – with paper towels. Put
spice rub inside chicken, under the skin of the breasts, and all over the
outside. Open
can of beer and drink a couple of ounces. Punch
two more holes in the top of the beer can with a can opener.
Insert chicken onto the beer
can. Place beer can-chicken in a
gas or charcoal bbq that has been heated to about 350 – 400 degrees. Use indirect heat following instructions from grill
manufacturer. Try to maintain about
325 – 350 degrees temperature.
If the grill has only two burners and one has been turned off, you will
need to rotate the bird 180 degrees about half way through the cooking. Cook
for about 70 – 90 minutes or until internal temp. reaches 170 degrees on a
probe set into the thickest part of the thigh. Using
two sets of tongs, remove chicken and beer can from grill.
Let rest on beet can for at least 10 minutes.
Carefully remove chicken from beer can and throw away the beer. Carve or chop up chicken and serve. Notice beer can inserted in larger end with neck end up. Legs serve to help balance chicken on grill while cooking.
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