Smoked Beer Can Chicken Food

BEER-BRINED BEER-CAN CHICKEN

Steps:

• Make the brine: Combine the beer, brown sugar, salt, orange zest, orange juice and cardamom pods in a bowl; stir until the sugar and salt dissolve.
• Put the chicken in a gallon-size resealable plastic bag and add the brine; seal and refrigerate 2 hours.
• Prepare the grill: For a charcoal grill, pile 3 to 4 pounds briquettes in the grill; ignite and let burn until the coals are ashy. For a gas grill, preheat to high.
• Prepare the chicken: Remove from the brine and pat dry; reserve the orange zest and cardamom. Rub the olive oil all over the skin. Loosen the skin on the breasts and legs with your fingers; rub 1 garlic clove under and over the skin. Combine the brown sugar, coriander, cumin, paprika, allspice, 1 1/2 teaspoons salt and a few grinds of pepper; rub under and over the skin of the chicken and inside the cavity.
• Pour half of the remaining beer can into a disposable 8-inch-square pan. Add the reserved orange zest to the pan. Poke 3 or 4 holes into the top sides of the beer can using a paring knife. Add the remaining 3 smashed garlic cloves and the reserved cardamom pods to the can.
• For a charcoal grill, bank the coals to both sides in two piles; nestle the pan with the beer between the coals and replace the top grill grate. For a gas grill, reduce the heat to medium on one side and turn off the burners on the other; place the pan under the grate on the unlit side.
• Set the chicken over the beer can, inserting the can into the cavity so 1 inch of the can is exposed. Set on the grill grates over the drip pan so the chicken balances on the can and legs like a tripod. Cover the grill and cook until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 165 degrees F. If using charcoal, this will take about 1 hour 20 minutes; add a handful of briquettes to each bank of coals every 30 minutes to maintain the heat. If using gas, it will take about 1 hour 5 minutes; carefully rotate the chicken halfway through.
• Remove the chicken from the grill, discard the can and transfer to a cutting board; let rest 10 minutes before carving.

BEER CAN CHICKEN

Steps:

• Prepare a kettle grill with charcoal off to one side for indirect grilling and add the soaked apple wood or mesquite wood chips over the coals. Remove the neck and giblets and pat the chicken dry with paper towels. Brush chicken all over with oil and sprinkle with salt and pepper and 3 tablespoons dry rub. Set aside.
• Open the beer can, pour out about 1/2 cup of the beer into a cup and drink it (or pour it over the wood chips). Make an extra hole in the top of the can with a church-key can opener. Add the remaining 1 tablespoon dry rub to the beer can (it might fizz up a little bit at the top, but don't worry, that is normal), the garlic and rosemary.
• Hold the chicken above the can of beer and slide the chicken over the can. Fold the wings back behind the chicken. Make sure the legs are in front of the can, supporting the chicken. Place the chicken inside a disposable pan.
• Place the pan on the grates of the grill on the opposite side of the charcoals, put lid on and cook the chicken until golden brown and the internal temperature registers 160 degrees F in the breast area and 175 degrees F in the thigh area on an instant-read thermometer, 1 to 1 1/2 hours. Remove from the grill (be careful not to spill the contents of the beer can as it will be very hot) and let rest for 10 minutes before carving.
• Use a pair of locking tongs and grab the bottom of the beer can to remove from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve.

THE BEST BEER CAN CHICKEN RECIPE - MESQUITE SMOKED!

Steps:

• You can either prepare this by applying the mixture to the skin only or by applying to both the skin and the meat. The way I prefer it is to loosen the skin by slipping your fingers underneath the skin and pulling it away (gently) from the meat so you can apply the mixture directly to the meat for more flavour. Be careful not to rip the skin as you'll want to lay it back over the meat when done to prevent the meat from drying out.
• Combine the oil and the spices together and rub them over the meat and skin. Let sit for 15 minutes to let things soak in a bit.
• Empty some of the beer out of the can (I usually do about 1/3) and leave the rest in the can. Insert it into the cavity of the chicken so that it's standing upright in a pan (shown above).
• Place in the smoker (pan included) upright for approximately 3 hours at around 225 degrees or until a thermometer inserted in thigh registers 165°.

SMOKED BEER CAN CHICKEN RECIPE

Steps:

• Prepare the chicken by removing the neck and giblets, if necessary.
• Trim any visible fat.
• Lightly sprinkle the salt over the entire surface and inside the body cavity of the chicken.
• This is a step that's known as "dry-brining," and it will season and tenderize the meat without the health risks posed by wet brine.
• Cover the chicken with plastic wrap and refrigerate for 1-1/2 to 2 hours.
• Try not to leave it any longer, or the meat may turn out spongy.
• Meanwhile, soak the wood chips in water for at least half an hour.
• Prepare the rub by mixing the ingredients together in a small bowl.
• Carefully rinse the chicken under cold running water, inside and out.
• Pat the entire surface dry with paper towels.
• Apply the dry rub to the prepared chicken, taking care to massage the mixture into every nook and cranny, including the body cavity.
• Try to fold the wing tips back as far as possible.
• Heat the smoker to the ideal temperature for indirect cooking over medium heat-around 400 degrees.
• Punch two extra holes in the top of the half-full beer can, using either the knife or can opener.
• Place the beer can on one of the two platters.
• Arrange the seasoned chicken over the can, nestling the can inside the body cavity so that the chicken looks like it's standing up.
• Drain the wood chips.
• Add them to the smoker box and light as per the manufacturer's instructions.
• When the smoker is ready (usually when the wood begins to turn out good smoke), carefully transfer the beer can chicken to the grill, making sure to place it over indirect heat.
• If the bird is too unstable to stand on its own, use the beer can stand to stabilize it.
• Cook with the lid closed for about 1 to 1-1/2 hours, or until the internal temperature of the thigh reaches 165 degrees Fahrenheit.
• The juices should run clear when you jiggle the drumsticks.
• With the tongs, carefully remove the chicken from the grill, using the spatula to keep the beer can in place.
• Keeping the bird in the same upright position, transfer it to a platter and allow it to rest for at least 15 minutes so the juices have a chance to distribute evenly.
• Carefully grasp the beer can using paper towels and twist it slightly to loosen it from the body cavity.
• Grasp the chicken with tongs and gently lift it off the can, taking care not to spill the beer (it will be very hot!).
• Discard the leftover beer.
• Divide the chicken into pieces using the carving knife.
• Serve warm and watch it disappear.

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.

TRAEGER BEER CAN CHICKEN

Steps:

• When ready to cook, set Traeger to smoke. Once grill starts to smoke, then smoke dissipates and starts to fire - change setting to 225 degrees.
• Close lid and preheat to 225.
• Rinse chicken and pat dry
• Mix together all dry seasonings and rub all over chicken
• Open can of beer and drink about 1/3 can - just to make sure it's still good
• Take your beer, chicken and a pan out to the grill (It can be a rimmed baking sheet - or any grill safe pan larger than the bird that you can pick up - I used one of those grill skillets for vegetables)
• Place pan on grill. Tilt the chicken in your left hand and shove that open beer can up the wazoo of the chicken. Stand the bird/beer up on the pan in the grill. It may tip so be sure to shut the lid and reopen - make sure your bird is still standing.
• Smoke at 225 for 3.5 hours
• Turn temp up to 350 and continue for 30 minutes until thermometer reads 160
• Let rest for 15 minutes before carving

SMOKED BEER CAN CHICKEN

Steps:

• Remove the giblets and pat the chicken dry with a paper towels.
• Coat the entire chicken with softened butter.
• Apply almost all of the dry rub to chicken. Reserve about a tsp to add to the beer.
• Open a can of beer and poor about 1/2 a cup into a glass. Poor the remaining dry rub into the beer.
• Hold the chicken above the can of beer and slide the chicken over the can. Place on a cookie sheet and let set for about 20 minutes.
• Start your smoker. I use a Traeger so I set to the smoke setting and allow the fire to start for about five minutes. Set your smoker to 350 degrees and preheat, lid closed for about ten minutes.
• Place the chicken in the smoker and cook for about 60 minutes or until the internal temperature reaches 165 degrees in the thickest part of the breast.
• Remove from the grill and let rest for about ten minutes.

CAJUN SMOKED BEER CAN CHICKEN

Steps:

• Directions:
• 1. Whisk all injection ingredients together.
• 2. Using a kitchen syringe, inject the liquid into various spots on the chicken. Try to be even as possible, injecting about 1/2 of the mixture into the breasts, and the other 1/2 throughout the rest of the chicken.
• 3. Rub the chicken down with olive oil, and apply an even layer of Tony's Cajun Seasoning to the bird.
• 4. Drink half of the beer, widen the opening at the top of the can, then put the garlic and onion in the can.
• 5. Place the bird on the can. It should sit up by itself. You may have to prop the legs forward to make it sit up.
• 6. Preheat your smoker to about 250 F degrees. I use hickory for chicken; charcoal works well too.
• 7. Mix the mop ingredients in the spray bottle and shake before each use.
• 8. Put the chicken on the smoker and spray the chicken with the mop about every 30 minutes to keep it moist.
• 8. Smoke the chicken for 3-4 hours, or until the internal temperature of the thickest meat reaches 175 F Degrees.

BBQ BEER CAN CHICKEN

Steps:

• Preheat the smoker or grill to between 225-275 degrees and prepare to cook the chicken on indirect heat.
• Mix up all of the ingredients for the spice mix and store in an airtight jar like a Mason jar. You will have extra - trust me, this is a good thing.
• Remove the neck and giblets and pat the chicken dry with a paper towel. Tuck the wings back under the chicken if you prefer. (Totally forgot to do this when I made the chicken in the photo!)
• Brush chickens with olive oil and sprinkle liberally with Chipotle Spice Mix.
• If you are using an upright rack like the one pictured above, insert the beer can in the rack and the rack into the chicken. If you are not using a rack insert the can into the chicken with the legs forward in front of the can to balance the chicken. The can should have extra holes punched in the top with a bottle opener and only be half full of beer. (If you are not a beer drinker, you can use the rack but inject the chicken with apple juice for great flavor!)
• Place the chicken on the grill and close the grill cover while cooking. You will cook until the chicken reaches 160 degrees in the breast area and 175 degrees in the thigh area.
• Depending on the size of your chicken, that will take about 2-3 hours. About 20-30 minutes before you expect the chicken to be done, you will brush it with your favorite barbeque sauce. You want to cook the sauce until it becomes tacky instead of "wet" - but you don't want it to burn. So be careful with the time and temperature. The juices will run clear when the chicken is done.
• Let the chicken rest for 10 minutes before carving. Be careful when removing the can from the chicken because it will be hot and full of liquid!

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 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.