When I set out to provide a comprehensive guide to all the backyard cook’s grilling needs, I never could have guessed how far ahead of me a local chef was on this one.
Sandy Dowling composed what amounts to a novella on grilling for participants in her cooking school at The Willows Bed and Breakfast in Central Point. She sent me a copy, and I simply took the best of what she had to offer and condensed it down for last week’s story. Incidentally, there’s still a couple spots left in Wednesday’s Willows class on grilling.
But Dowling didn’t address one grilled specialty of cooks who liberally apply beer to their meal. I’ve heard this process explained, along with rave reviews, but I’d never seen a recipe for beer-can chicken.
OK, I have to confess I’d never really gone looking for one, either. But the Detroit Free Press delivered a handy, how-to recipe, courtesy of Weber-Stephen Products, with its recent article on beer-can chicken. Now that we all know the principles of indirect-heat versus direct-heat cooking, I’ll share some of what the Free Press offered on the topic.
If you’ve never used this method either and are trying to wrap your head around beer-flavored chicken, rest assured that the meat doesn’t pick up the brew’s flavor. The liquid steams the chicken, ensuring that it’ll come out cooked but moist while the can conveniently props up the bird, which nicely bastes in its own fat.
This is one of those times that indirect heat is the best way to go, preferably with a drip pan over the grill’s coals or gas element. If you’re trying to cook chickens for a crowd, though, you’ll most likely have to settle for direct heat (medium-hot) while keeping a close eye out for flare-ups. Put those out with a squirt bottle of water.
So grab a cold one and get grilling.
The best way is to remove chicken and beer can from grill is to slide a wide metal spatula under can while using tongs at the neck to hold chicken steady and transfer it to a platter.
Beer-Can Chicken
2 whole chickens, about 4 pounds each
6 to 8 tablespoons favorite dry barbecue rub or seasoning (see note), divided
2 (12-ounce) cans beer
Discard giblets and fat inside cavities of the chickens. Blot chickens dry with paper towel. Sprinkle each cavity with 1 tablespoon of the rub. Generously rub another 2 to 3 tablespoons all over skin of entire chickens. If desired, rub an additional 1⁄2 tablespoon under skin of each chicken.
Prepare grill for indirect grilling. For charcoal grills, bank coals on separate sides of grill and light. Coals are ready when covered with a light gray coating of ash. For gas grills, preheat all burners on medium-high and then shut middle off if you have 3 burners or right or left if you have 2. For either grill, place a drip pan in center just below where chicken will be placed. Pour some water (or beer if you like) in drip pan.
Open one of the beer cans. Poke 6 or 7 holes in top of can. Pour out top inch or so of each beer can; put 1 tablespoon dry rub into each. Holding chicken upright, with opening of body cavity down, insert chicken on top of beer can. Repeat with other beer can and chicken.
When ready to cook, oil grate. Stand chickens up in center of hot grate, over drip pan. Spread out legs to support each chicken. Cover grill and cook until chickens are tender, about 11⁄2 to 2 hours depending on size. If using charcoal, you may need to add more fresh coals per side after 1 hour of cooking.
Chickens are done when internal temperature of breast’s thickest part reaches 165 degrees. Carefully lift each chicken to a cutting board or platter, holding a large metal spatula under beer can. Be careful not to spill hot beer. Let stand for 5 minutes; remove from can before carving meat off upright carcass.
Makes 12 servings.
NOTE:To make your own basic barbecue rub, in a small bowl combine 1⁄4 cup light brown sugar, 3 tablespoons ancho chili powder (or favorite chili powder), 1 teaspoon cumin, 1 tablespoon paprika (if using smoked paprika — use 1 teaspoon), 1 teaspoon salt, 1 teaspoon black pepper, 2 teaspoons garlic powder and 2 teaspoons onion powder or 1 tablespoon minced onion.
