Craigs Triple Tortured Beer Can Chicken Food

SPICE RUBBED BEER CAN CHICKEN

Steps:

• Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.
• Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.
• Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)
• Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.

BIG BUD'S BEER CAN CHICKEN

Steps:

• Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
• Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.
• Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.

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.

BEER CAN CHICKEN

Steps:

• Prepare the grill: If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
• Season the chicken and rub it with oil: Remove neck and giblets from cavity of chicken, if the chicken came with them. Mix the salt, pepper, and thyme in a little bowl, and rub it all over the chicken. Rub the chicken all over with olive oil.
• Lower chicken onto half-filled beer can: Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity.
• Carefully transfer the chicken to a tray or pan: I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

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.

TORTURED CHICKEN - BEER CAN

Steps:

• Mix 4 dry ingredients together.
• Use this rub inside and out of the cleaned, dry chicken.
• Be generous.
• Place 1/2 can of beer in center of roasting pan.
• Position"bottom" of chicken over beer and slide chicken over the can of beer until the chicken is"sitting" upright in the pan.
• The fit will be snug and chicken will be secure.
• Roast uncovered at 350 degrees for 1 hour.
• Do not baste, do not turn pan.
• The beer will steam the chicken deliciously.
• When done, carefully remove can of beer from chicken and serve.
• Chicken can also be carved while"sitting" on the beer can.
• I have"tortured" 2 or 3 chickens in the same roaster and did not have to adjust cooking time.
• This melt-in-your-mouth chicken will get rave reviews.

CRAIG'S TRIPLE TORTURED BEER CAN CHICKEN

Steps:

• Rinse the chicken inside and out, being sure to remove the feather stubs or other such nasty bits. In a bowl or freezer bag large enough to hold the chicken, combine the solid ingredients for the brine. Add enough of the water to dissolve the salt and sugar. Place the chicken in the bowl, or bag, and cover with water. Refrigerate for at least 3 hours, but not more than 12.
• 3 hours before you'd like to eat remove the chicken from the brine and rinse well. Pat it dry inside and out, and set it aside.
• Beer can time. Drink half the beer, and empty the rest into a bowl. Using a can opener remove the top of the beer can. Wash the outside of the can with soap and water and rinse well- never know where its been -- Pour the remaining half beer back into the can, adding the herbs, garlic and pepper corns.
• Prep your smoke packets by soaking three handfuls of the chips in water for about 15 minutes. On each piece of tinfoil place one handful of wet woodchips, and two handfuls of dry chips. Wrap each into a packet and perforate each with a fork ten or so times.
• Now to Mr. Chicken. Separate the skin from the breasts, and place one clove of sliced garlic and half the remaining herbs under each section of the breast skin.
• Unceremoniously cram the beer can into the chicken's cavity. Ouch. Seal the neck end with the 1/4 onion, pointy side down.
• Now, we want Mr. Chicken to cook over indirect heat on the barbeque, so no heat under the chicken, but enough heat under the smoke packets to keep them smouldering. Our gas grill is large enough to have 3 heat zones, but adjust this next part if yours is different.
• Put one smoke packet on each side of the barbeque, right down below the grills. Preheat the barbeque on medium until you see a nice amount of smoke. Place the chicken in the center of the grill and brush with olive oil. Sprinkle with salt and pepper and lower the heat on the grill. A temperature just below 300 F seems to work well for me, but if you find your smoke packets going out, raise the temperature until they smoke well again. The lower you're able to keep the grill temperature, the more smoky flavour you'll be able to get into your meat. Depending on the size of your chicken it will take between 90 minutes and 2 hours to cook, or until the juices run clear and the legs are loose, or to an internal temperature of 165°F About half way through cooking add the reserved smoke packet, you may not need it, but more smoke is always good!
• Once the chicken is cooked, remove from the grill and place it under some foil to rest for about 15 minutes. Once the meat has rested carve your bird and serve with you choice of sides. This recipe is also great cold as leftovers.