Back when I was still figuring out what the heck to do with this here blogspace, and before I was really "into" cooking, beer can chicken was something that I felt I could cook perfectly and instruct others on. So, for my first ever food post, this was what I focused on.
I just re-read that entry, back when I was living in Medford years ago. And though the pictures were taken with a shitty Blackberry (or perhaps even the LG Envy 2. Or the Palm Pre. I went through a lot of mediocre phones in the past few years) and the directions are nowhere near the specificity I would try to provide now; I still did a pretty good job of explaining probably the easiest chicken preparation out there.
So now, let's bring this back to present day with a prettier picture and some suggestions on execution. Truth be told, like that first entry, there isn't much of a recipe here. But there is a "right" way to combine a can of beer and a chicken. And here it is.
Beer Can Chicken
What it's Made of:
- 1 ~3lb whole chicken, rinsed clean and "patted dry with paper towels" (ha)
- 1 can of delicious, hoppy beer (I used one of my all-time favorite pale ales: the Whale's Tale from Cisco Brewers in Nantucket)
- Olive oil
- Lemon juice
- Seasoning mix: Kosher salt, pepper, smoked paprika, few sprigs of fresh fennel and thyme
How it's Made:
- Pre-heat half your grill, or only turn on half the burners if you're using propane like me (apparently this is possible using charcoal but involves, like, stacking all the coals on one side or something. Sounds excruciating, but here's how if you're so inclined.)
- Take a few generous gulps of your beer, so it is around halfway full.
- Mix together a few tablespoons of olive oil with a few splashes of lemon juice. Generously rub all over exterior of chicken
- Rub your seasoning mixture all over as well
- Place chicken on top of half-full beer can. (If you have an apparatus like this -Old Smokey Beer Can Chicken Holder -it'll be easier to balance)
- Place over indirect heat on your grill, and close the lid
- Grill for approximately 45 minutes, until outside is golden and there's an internal temp of 165F.
- Use your chicken for tacos, sandwiches, soups, salads, anything! (Or, just pull it apart and eat immediately with your hands if you like with all guys.)
So, while my culinary expertise has improved (the bar was pretty low, considering it was nothing a few years ago), some of my favorite dishes probably never will.
Not when they include chicken and beer, at least.