Hard Cider Smoked Beer Can Chicken Food

HARD CIDER SMOKED BEER CAN CHICKEN

Steps:

• Remove all the innards from the bird. Rinse thoroughly, and pat dry.
• Rub the bird down, liberally, with the prepared marinade.
• Pop the top on your can of beer, and pour 1/4 - 1/2 of the beer out, either into the sink or into a glass to drink. Set the beer into a beer can stand. Place the stand in a disposable aluminum pan.
• Place the bird's cavity over the beer can until the chicken's resting firmly on the base. Carefully place the pan in a smoker preheated to 225 degrees, using a blend of hickory and apple wood chips.
• Smoke 5-6 hours, or until a meat probe inserted into the thickest part of the breast reads 160 degrees Fahrenheit.
• Remove the chicken from the smoker, and let it rest for 10 minutes before slicing and serving.

SMOKED BEER CAN CHICKEN

Steps:

• Preheat smoked to 250 degrees F.
• In a small bowl mix together the rub ingredients together.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry.
• Sprinkle some of the seasoning mix into the top cavity of the chicken and rub the inside of the cavity with it. Gently lift the skin from the chicken. Then generously rub the chicken rub in between the skin and meat of the chicken to season the chicken. Next rub the remaining seasoning mix over the entire surface of the chicken.
• Follow the directions for the beer can chicken roaster you have or you can carefully place the chicken over a beer can. Before placing the chicken on the can discard of 1/2 of the beer in the can.
• Place the chicken, standing on the can, directly on the preheated smoker. Close the lid and smoke the chicken until no longer pink at the bone and the juices run clear, about 2-3 hours depending on the size of your chicken. We recommend not checking the smoker for the first hour so the heat stays in. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F.
• Remove the chicken from the smoker 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 CAN SMOKED CHICKEN

Steps:

• Gather the ingredients. Preheat a smoker to 225 to 250 F.
• Combine the chili powder, salt, and onion powder and then rub all over the chicken.
• Open the beer and pour out (or better yet, drink) half of the can. Use a can opener to cut off the top of the beer can. Add the chopped onion, vinegar, and garlic to the beer can.
• Working over a tray, carefully place the chicken cavity over the beer can, ensuring it almost completely covers the can. Transfer to the middle of the smoker rack and ensure it stands up properly. Smoke for about 3 to 4 hours, or until the internal temperature of the thigh reaches between 165 and 170 F on an instant-read thermometer .
• Once cooked, remove from the heat and place onto a cutting board. Loosely tent the chicken with aluminum foil and let rest for 7 to 10 minutes before removing the can and carving the chicken.

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.

SMOKED CHICKEN ON A BEER CAN

Steps:

• Combine all the dry rub ingredients in a bowl and mix.
• Prepare the marinade by placing the chicken stock, brandy, lemon juice, butter and 1 tablespoon of the dry rub into a small saucepan and warm gently until the butter melts then cool to room temperature.
• Remove giblets from chicken along with any fat from inside the cavities, rinse then pat dry.
• Season the inside cavity with 2 tablespoons of the dry rub, and rub in 3 tablespoons of the rub all over the outside of the chicken.
• Using a syringe style flavor injector, inject the marinade sauce into the breast, thighs and drumsticks until plump. Brush the outside of the bird with some of the melted butter and let it sit in the fridge to marinade for 3 hours.
• After the chicken has been marinading for 2½ hours, prepare the wood chips for smoking by pouring half of the beer over them in a bowl and let them soak for a half hour. Use a sharp can opener to punch a couple more holes in the top of the beer can and set aside.
• Prepare the barbeque for indirect cooking by placing a drip pan underneath the grate on one side and removing the grate from the other side, then turn on only the burner opposite of the drip pan to high heat.
• Squeeze the excess beer from the wood chips and make a smoking pouch with tinfoil (wrap in foil then poke holes with a fork), or smoking tray or tube.
• Place wood chips directly over the burner that is on, close the lid and wait for smoke to appear. Once smoke appears, reduce to medium heat.
• Hold chicken upright with body cavity down and lower onto the beer can then place onto the cool side of the grill over the drip pan and pull legs forward to form a stable tripod so it can stand upright on its own.
• Brush with melted butter and continue to cook at 220°F with the lid down, basting every 45 minutes or so with the melted butter. If the chicken gets too brown on the outside before it is done, cover with tinfoil.
• Remove chicken from the grill once it reaches an internal temperature of 180°F, about 2½ hours, cover with tinfoil and let rest for 10 minutes.