2 hours ago
Monday, June 13, 2011
Where the heck did this idea come from? Must be the South. We New Yorkers are not that inventive when it comes to BBQ.
Some people call this "Beer Can Chicken", some call it "Beer Butt Chicken", but since I am such a snob, I will call it "Coq au Can". I knew you'd like that one.
The idea here is you stick a half full can of beer in the butt (or cavity) of the chicken so it stands up while cooking. You can do this with cola or root-beer if you don't like beer, I don't think it matters. I used Bud Light Lime, because I don't usually buy beer in cans, and that's all I had.
I truly don't get the concept here, but the kid next door was so excited that we were going to stick a can in a chicken's butt.
I made a nice dry spice rub consisting of:
1 tbsp cumin
1 tbsp ground fennel seeds
1 tbsp kosher salt
1 tbsp brown sugar
1 tsp ground black pepper
You can use any spices you like, garlic powder and paprika would probably be good, and fresh herbs would be a nice choice too.
I bought a fresh killed 5 lb. chicken from a local NJ farm, never frozen, no hormones, almost clucking, and couldn't wait to try this recipe.
The poor thing never imagined this would be his fate.
Here's how to do it:
Spill or drink half the can of beer or soda, so the can is only half full.
Spray PAM on the can so when the bird is done, the can comes out easily.
I stuck 2 sprigs of rosemary in the can with the beer.
Insert the can into the cavity to make a stand.
The cumbersome part is transferring the bird w/ the can to the grill, so a good idea is to prepare it outside close to your grill, so you don't have to travel far and drop the bird, like I almost did.
Rub the chicken all over with olive oil and pat the spice rub all over the skin.
Place the chicken with the can on indirect heat (I have an infrared grill....no flames) on medium heat and keep the temp around 350F. I shut the 3rd burner off to regulate the temperature.
Cooking time will depend on the size of the chicken. A 4 lb. bird should take about an hour and half.
Important* Don't open the grill for the first hour. Keep the lid closed.
After an hour check on the bird to see how it's doing. Mine was still there and doing fine.
Use a meat thermometer to test for doneness, the temperature should register 165F for leg meat.
Try and have someone there to help you take the chicken off the grill, because it is a challenge. You need tongs and 2 hands. Let rest half hour before slicing.
I am not sure if it was the spice rub, the free roaming fresh killed chicken or the silly beer can, but I swear, this was the best damn chicken we have ever had!