Beer Can Chicken With Corn On The Cob Recipe 455 Food

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 WITH CORN ON THE COB RECIPE - (4.5/5)

Steps:

• 1. To prepare the marinade, combine malt, salt, brown sugar, paprika, cayenne pepper and crushed garlic in a bowl. Mix well. If the mixture is too thick, pop it in the microwave for a few seconds to loosen it. 2. In a large baking dish, evenly rub chicken with the marinade. Cover with plastic wrap and allow the chicken to marinate in the fridge for at least 2 hours or preferably overnight. 3. Preheat oven to 190C. Allow chicken to come to room temperature before roasting. When the chicken is ready, open the beer can and reserve 1/2 cup of beer for the sauce later. Carefully stuff the chicken's bottom with the can. Roast in a upright position for 40 to 50 minutes or until golden and cooked through. 4. In the meantime, prepare corn on the cob. Generously coat corn with butter and evenly season it with salt and cayenne pepper to taste. Roast it for 30 to 40 minutes until soft at 180C. 5. To make honey beer sauce, heat a saucepan and add in a little oil. Fry shallots till translucent and stir in the rest of the sauce ingredients. For added flavour, add in the jus from the roasting dish as well. Stir well and continue to cook till the mixture is slightly reduced. Transfer to a dipping bowl. 6. Remove the beer can from the chicken (be careful! It's hot) and serve with corn on the cob, honey beer sauce and cold beer! Enjoy!

GRILLED CORN ON THE COB & BEER

Steps:

• Peel husks back, but do not remove.
• Using a stiff brush or your fingers, remove silk from corn.
• Pull husks back up around corn.
• In an ice chest, cover corn (husks on) with 12 pack of beer.
• Then cover with bag of ice.
• Soak for at least 1 hour.
• Drink the beer.
• Pull corn from cooler shaking corn to remove excess water.
• Cover corn as much as possible with husks.
• If necessary, tie the tips of the husks together with wet kitchen string.
• Grill corn (with husks) on an uncovered grill directly over medium-hot coals about 25 minutes or until tender, turning several times.
• Carefully remove the husks and strings.
• Meanwhile, in a small saucepan combine margarine or butter,lemon juice, and thyme.
• Heat on the grill or stovetop until margarine is melted.
• Brush mixture over the corn before serving.

BEER SOAKED GRILLED CORN ON THE COB

Steps:

• Shuck corn, removing husks& silks, and wash.
• Place corn in a glass dish and pour beer over to cover (may also use a large bag) Set in fridge for at least 6-8 hours, overnight is best.
• Drain corn and place on a hot grill, turning frequently till done, about 5 minutes. kernels should give easily under pressure when done.
• While corn cooks, slowly melt butter and add garlic in small sauce pan on stove.
• Remove corn from grill, immediately brush ears with heavily with melted butter garlic mix and sprinkle with Parmesan cheese.

BEER CAN CHICKEN

Steps:

• Put grill on indirect heat.
• Open beer and pour off 1/4 (or just drink it). Put in the garlic, rosemary and basil. Put can on top of an oven proof pan or I like to use an aluminum pie plate. Rinse off chicken, remove giblets, etc. Pat dry. Rub with oil and season with salt, pepper or poultry rub. Slip bay leaves under skin on breast. Oil the can. Gently but firmly 'seat' the chicken on the beer can; chicken should be sitting upright with no support. Put chicken on grill and cook for about an hour or until meat thermometer says done (or until juices run clear and skin is translucent). Yummy,.

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.

CHICKEN-FRIED CORN ON THE COB

Steps:

• Combine milk and egg in shallow dish and mix well.
• Combine flour, seasoned salt and pepper in shallow dish and mix well.
• Dip each ear of corn into milk and egg mixture, then roll in seasoned flour. Knock off excess flour.
• In a large skillet, heat oil to 350 degrees.
• Add corn and fry for 5 minutes or until golden brown (approximately 2-1/2 minutes on each side).
• Drain on paper towels.

GRILLED BEER CORN

Steps:

• Shuck corn, removing husks& silks.
• Wash Corn.
• Place corn in a dish and pour beer over to cover (may also use a large baggie) Set in fridge for at least 6-8 hours, overnight is best.
• Drain corn and place on a hot grill, turning frequently till done, about 5 minutes.
• If you would rather do this in a smoker, Preheat smoker to 250°F.
• Place corn on racks, and stack racks in smoker.
• Cook for 1 to 2 hours, turning every 20 minutes or so.
• Either way, kernels should give easily under pressure when done.