Beer Barbecued Chicken Food

PAT'S BEER CAN GRILLED CHICKEN

Steps:

• For the chicken rub: In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
• For the chicken: Preheat your grill to medium-high heat.
• Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

BBQ BEER CAN CHICKEN

Steps:

• Soak wood chips in water for at least 1 hour.
• Preheat an outdoor grill for indirect medium heat, about 350 degrees F (175 degrees C).
• Mix together dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper in a small bowl. Place two half full cans of beer on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make the beer foam up and out of the can.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Rub each chicken with 2 tablespoons vegetable oil. Rub the remaining seasoning mix over the entire chicken, inside and out. Fit each chicken over a can of beer with the legs on the bottom; keep upright.
• Drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill's manual. Place the two chickens, standing on their cans directly on the grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chickens from the grill and discard the beer cans. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

BEER CAN CHICKEN

Steps:

• Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
• Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
• Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

BEER-BRINED BARBECUE CHICKEN

Steps:

• Brine the chicken: Combine 1 can of beer, the salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve. Add the remaining 2 cans of beer, 4 cups water and the chicken. Cover and refrigerate overnight.
• Make the barbecue sauce: Combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Let cool slightly, then puree in a blender until smooth. (The sauce can be made up to 1 day ahead; cover and refrigerate.)
• Preheat a grill to medium low and brush the grates with vegetable oil. Remove the chicken from the brine and pat dry with paper towels. Lightly season the chicken with salt, then arrange on the grill, skin-side up. Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the barbecue sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes. Transfer to a platter and let rest 5 minutes before serving.

BBQ BEER CHICKEN

Steps:

• Mix the seasonings together in a small bowl and sprinkle onto the chicken halves. Let the seasoned chicken sit, covered, in the refrigerator at least 1 hour and a half before grilling.
• Preheat the grill. Place the chicken, bone side down, onto the grill and leave for at least 15 minutes to make sure the seasoning sticks. Gently turn the chicken over and continue to let it cook for another 15 minutes.
• Pop the seal of the beer can just enough to spray a fine mist over the chicken without disrupting or extinguishing your flame. If you are using a bottle of beer, use your thumb to control the amount of liquid coming out of the bottle.
• Turn the chicken often, using the beer to keep it moist, and making sure not to tear the skin.
• Grill until the chicken reaches an internal temperature of 165 degrees F, or its juices run clear, about 1 hour 50 minutes. Remove from the grill and let the chicken rest about 5 minutes before serving.

BEER-CAN CHICKEN

Steps:

• Pour out (or drink) half of beer.
• Prepare grill for high, indirect heat and fit with grill pan (for a charcoal grill, bank coals on 1 side of grill and put drip pan on empty side; for a gas grill, leave 1 burner turned off and place drip pan over unlit burner). Add water to pan to a depth of 1/2".
• Season chicken with 4-3-2-1 Spice Rub. Place cavity of chicken, legs pointing down, onto open can so that it supports chicken upright. Place can, with chicken, on grill over indirect heat (and above drip pan). Grill chicken, covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 45-60 minutes. (If using charcoal, you may need to add more to maintain heat.) Let chicken rest 10 minutes before carving. Serve with pan drippings.

BEER CAN CHICKEN

Steps:

• If making the rub:
• Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.
• Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
• Set up the grill for indirect grilling (see below) placing a drip pan in the center. If using a charcoal grill, preheat it to medium.
• If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
• Pop the tab on the beer can. Using a "church key" style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
• When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
• Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
• Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)

BEER CAN CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
• Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

BEER BARBECUED CHICKEN

Steps:

• Preheat oven to 350°F.
• Melt 1 stick butter or margarine in baking pan (9x13-inches).
• Add chicken to pan, turning to coat.
• Bake 30 minutes.
• While chicken is cooking, melt remaining butter with barbecue sauce and beer in saucepan over med-high heat.
• Bring sauce to a boil, stirring constantly.
• Remove from heat.
• Preheat broiler or prepare barbecue.
• Coat chicken with sauce.
• Arrange chicken skin-side down on broiler pan rack or on grill.
• Cook, turning and basting frequently until chicken is cooked (about 20 minutes in broiler and 30 minutes on grill).
• Dip chicken in sauce again and place on serving plate.
• Serve chicken with remaining sauce.

BEER MARINATED BARBECUED CHICKEN

Steps:

• Marinate chicken in beer, chilli and plum sauces, pepper, salt, spring onion, garlic and corriander for at least 30 min.
• (Not more than 4 hours or else it will turn sour) Remove chicken from marinade and barbecue over a hot grill, basting with remaining marinade once in a while.
• Remove and set aside when chicken is cooked.
• Season potato and spinach with salt and pepper to taste and set aside.
• In a heated saucepan, reduce the remaining marinade until desired sauce consistency.
• To serve, top spinach with chicken and potatoes on the side and drizzle the sauce around and over.

BARBECUED BEER CAN CHICKEN

Steps:

• Turn all grill burners to high and close lid to preheat.
• For the spice rub: Mix 2 T. brown sugar, paprika, salt, black pepper and cayenne in a small bowl and set aside.
• For the glaze: Stir 2 T. brown sugar, ketchup, vinegar, beer (take from your beer cans) and hot sauce in a bowl; add 1 T. spice rub; set aside.
• Pour out about 1/2 cup or so from each can of beer. Using a church key can opener, punch holes in the top of the can to completely "open" the top; this will allow maximum steam to escape. Add 2 crumbled bay leaves to each can.
• Loosen the skin on the chicken breasts and thighs of the chicken by sliding your fingers between the skin and the meat. Massage the spice mixture on the skin, under the skin, and inside the cavity. Using a skewer, poke the skin all over to render as much fat as possible while cooking.
• Turn off all but primary grill burners, leaving main burner(s) on high (for my grill, I leave two burners on, but this will depend on how many burners your grill has -- mine has three. The temperature inside your grill should stay around 375). Place chickens on cans; place on cool part of grill, using drumsticks to stabilize them. Cover and grill until skin is very well browned and very crisp, 40 to 60 minutes. Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer.
• Transfer chickens to cutting board and let rest for 10 minutes.

BARBECUE BEER CAN CHICKEN RECIPE BY TASTY

Steps:

• In a medium bowl, add the brown sugar, onion powder, garlic powder, mustard powder, smoked paprika, pepper, tarragon, and salt and stir to combine. Use half of the spice rub to season the entire chicken. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
• Preheat the grill to 350°F (190°C).
• Remove the chicken from the fridge and season with the remaining spice rub. our out half the can of beer. Place the half-filled can in the chicken cavity and stand it upright.
• Grill the chicken over indirect heat for 30-40 minutes. Baste the chicken with barbecue sauce and cook for another 10-15 minutes, until the internal temperature reaches 165°F (75°C).
• Remove chicken from the grill and let rest for 15 minutes before carving.
• Enjoy!

BARBECUED BEER CAN CHICKEN (COOK'S COUNTRY)

Steps:

• Soak wood chips in water while prepping grill and chicken.
• RUB: Mix all ingredients in a small bowl and set aside.
• GLAZE: Mix all glaze ingredients (reserve the empty beer cans, do not rinse) and just 1 tablespoons of the spice rub; set aside.
• FOR THE REST: Pour out about 1/2 cup or so from each can of beer. Using a church key can opener, punch holes in the top of the can to completely "open" the top; this will allow maximum steam to escape. Add 2 crumbled bay leaves to each can.
• Loosen the skin on the chicken breasts and thighs of the chicken by sliding your fingers between the skin and the meat. Massage the spice mixture on the skin, under the skin, and inside the cavity.
• Using a skewer, poke the skin all over to render as much fat as possible while cooking.
• Place chickens on cans; place on cool part of grill, using drumsticks to stabilize them. Cover and grill until skin is very well browned and very crisp, 40 to 60 minutes.
• Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer.
• Transfer chickens to cutting board and let rest for 10 minutes.

BEER CAN CHICKEN

Steps:

• Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side. If using a small barbecue, you will have to remove the grills and place a sturdy roasting tin on the floor of the barbecue, next to the coals - this will give you space to close the lid once the chicken is in. If you have a large barbecue, the chicken can sit directly on the grills (or on a tray on the grills, so that it doesn't topple over.)
• To make the rub, mix all the ingredients together with a good grinding of black pepper. Drizzle the chicken with the oil, sprinkle over the rub and massage it into the skin, making sure you get into all the nooks and crannies, even inside the cavity.
• Use a can opener to take off the top of the can of beer. Pour out half the beer (tip into a glass to drink!) and leave the rest in the can, as it will keep the chicken moist while it cooks. Pop the chicken onto the can, legs down, so that it looks like it is sitting upright with the can in its cavity. Stand the chicken and can upright on the barbecue, either in the roasting tin or directly on the grill, on the side with no coals. Close the lid and cook for 1 hr 20 mins until the chicken is browned, the meat tender and the juices run clear. If the juices aren't clear, cook for a further 10 mins, then check again. (To cook in the oven, heat to 200C/180C fan/gas 6. Sit the chicken on a baking tray, place in the bottom of the oven, and follow the same cooking time.)
• Remove the chicken from the barbecue, cover lightly with foil and leave to rest for 20 mins before serving.

BRAZILIAN BEER CHICKEN

Steps:

• Combine the beer, oil, mustard, paprika, and pepper in a large nonreactive bowl and whisk thoroughly to blend. Stir in the onion, garlic, and bay leaves.
• Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Add to the marinade in the bowl and turn to coat. Cover and let marinate, in the refrigerator, for 6 hours or up to 2 days (the longer the better), turning the pieces occasionally.
• Preheat the grill, using the two-tiered method.
• When ready to cook, remove the chicken pieces from the marinade, reserving the marinade, and blot dry. Season the pieces generously with salt. Oil the grill grate and arrange the chicken, skin side down, on the grate over the hotter section of the grill and cook until the skin is golden brown and the meat is cooked through without any trace of red at the bone, 8 to 12 minutes per side. If you get flare-ups, move the chicken to the safety zone until the flames die down. During the first 10 minutes only, brush several times with the reserved marinade.
• Transfer the chicken pieces to serving plates and serve immediately.

GRILLED CHICKEN WITH ROOT BEER BARBECUE SAUCE

Steps:

• Mix first 5 ingredients in small bowl. Reserve 4 teaspoons spice mixture for mop mixture. Rub remaining spice mixture all over chicken halves. Refrigerate chicken 1 hour.
• Mix 1 cup water, vinegar, Worcestershire sauce, and reserved 4 teaspoons spice mixture in medium bowl to blend for mop mixture.
• Place 1 handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 30 charcoal briquettes. Remove top rack from barbecue; place chimney on bottom rack. Light newspaper and let charcoal burn until ash on briquettes is gray, about 30 minutes. Open 1 bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Scatter 1 cup drained wood chips over coals (using too many wet chips may douse the fire). Fill foil loaf pan halfway with water and place on bottom rack opposite coals.
• Return top rack to barbecue. Arrange chicken halves, skin side up, on top rack above loaf pan (not above charcoal). Cover barbecue with lid, positioning top vent directly over chickens. Place stem of candy thermometer through top vent, with gauge on outside of lid and tip near chickens (thermometer should not touch chickens or rack); leave thermometer in place during cooking. Use top and bottom barbecue vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Keep any other vents closed. Check temperature every 10 minutes.
• Grill chickens until almost cooked through, brushing with mop mixture every 15 minutes, about 1 hour 25 minutes. After 15 minutes, use technique described above to light an additional 15 charcoal briquettes in chimney set atop nonflammable surface.
• If temperature of barbecue falls below 275°F, use oven mitts to lift off top rack with chickens; place rack with chickens on nonflammable surface. Using tongs, add hot gray charcoal briquettes from chimney to bottom rack. Scatter remaining 1 cup drained wood chips over charcoal. Reposition top rack on barbecue, placing chickens above loaf pan. Cover with lid. Brush chickens with some Root Beer Barbecue Sauce and continue grilling until meat thermometer inserted into thighs registers 180°F, about 6 minutes longer. Using tongs, move chickens directly over fire. Grill until sauce sizzles and browns, about 2 minutes. Cut chicken into quarters. Serve, passing remaining Root Beer Barbecue Sauce separately.