1 1/2 c Mesquite wood chips
1 Whole
en (4 to 5 lbs.)
3 1/2 tb Memphis Rub (see recipe)
-or your favorite dry
-barbecue rub; divided
1 cn Beer (12 oz)
Soak the wood chips in
water for 1 hour, then drain. Remove and
discard the giblets and the fat inside the
en cavity. Rinse the
en, inside and out, under
running water. Blot dry.
Sprinkle the cavity with 1 tablespoon of the rub. Rub another
tablespoon all over the skin of the bird. If desired rub an
additional 1/2 tablespoon under the skin. Prepare the grill for
indirect grilling: For gas grills place the drained wood chips in a
smoker box and preheat the grill to high; then, when smoke appears,
lower the heat to medium. For charcoal grills, bank coals on separate
sides of the grill and light. Coals are ready when covered with a
light gray coating of ash. For both types of grills, place a drip
pan in the center just below where the
en will be placed. Open
the beer. Poke 6 or 7 holes in the top of the can. Pour out the top
inch of beer, then spoon the remaining 1 tablespoon dry rub through
the holes into the beer.
Holding the
en upright, with the opening of the body cavity
down, insert the upright beer can into the cavity. When ready to
cook, if using charcoal, drain the wood chips and toss half of them
on the coals. Oil the grate. Stand the
en up in the center of
the hot grate, over the drip pan. Spread out the legs to support the
en. Cover and cook until tender, about 2 hours. If using
charcoal, add 10 to 12 fresh coals per side and the remaining wood
chips after 1 hour of cooking. Using tongs, lift the
en to a
cutting board or platter, holding a large metal spatula underneath
the beer can for support. Be careful not to spill the hot beer. Let
stand for 5 minutes before carving the meat off the upright carcass.
Discard beer can and carcass.
Serves 6.
Rubs for Beer Can Chicken:
1 Tablespoon dried basil
2 Teaspoons paprika
1/2 Teaspoon onion powder
1/4 Teaspoon garlic powder
3/4 Teaspoon salt
1/4 Teaspoon black pepper
and, a 2nd option :
1/2 tablespoon sweet paprika
1 teaspoon chile powder
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 tablespoon packed brown sugar
1/2 small onion diced
1 clove garlic diced
Trim
en of any excess fat. Rinse inside and out, pat dry. In
small bowl, combine spices and sugar, mix well. Rub 1 teaspoon of
mixture on inside of each
en. Rub remaining mixture on
en's
surface. Open beer can and pour off about half of the beer. Stuff
onion and garlic into cans.
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