I need a good recipe for the liquid in the beer can to make this beer can chicken. I have heard everything from hot sauce to balsamic vinegar. does anyone have a good recipe for this? I'm making two of them tomorrow.
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Just half a can of beer and whatever you put on the bird.
I have never done these in a smoker just on the grill, but I will use a good dark beer (more flavorful)and at most just crush a clove or so of garlic and throw in there.
Coke or ginger ale, and sprite also work well.
dave
Coke or ginger ale, and sprite also work well.
dave
I usually mix bbq sauce with the beer......adds nice flavor.
Thanks for the tips! I will let you know how it turns out.
Well, I made the beer can chicken on my Weber. The result was mixed. I cooked two chickens and the doneness of the chickens literally varied from one side to the other. Kind of disappointing. I think I will cook the next ones in my smoker without the beer can. About how long does a 3.5 to 4 lb fryer take to smoke at 225� or 250�? I really don't like my chicken al dente so I want it really done.
Maybe somewhere around 4 hours on 250* in a smokette. Don't know about that Weber.
Here's one that I use, which came with my Chicken Rocket. It's pretty good stuff..
1/2 cup butter
2 Tbsp. minced garlic
2 Tbsp. season all (any kind of mixed seasoning)
2 Tbsp. cane syrup or honey
Salt and pepper to taste
6 fluid onces of beer
Combine all ingredients in a small sauce pan over low heat. Simmer for 3-5 minutes
1/2 cup butter
2 Tbsp. minced garlic
2 Tbsp. season all (any kind of mixed seasoning)
2 Tbsp. cane syrup or honey
Salt and pepper to taste
6 fluid onces of beer
Combine all ingredients in a small sauce pan over low heat. Simmer for 3-5 minutes
Popajack, sorry to hear about your disappointment. Can't quite figure your irregular doneness problem, but I'd say don't give up on drunken chicken. I've done a few, and it works great. Impregnates with flavor and does nice steaming number all at the same time.
I have smoked chickens in my 55 with great sucess. I usually do at least 3 or 4 to justify the cleanup. I rub on mayo and spicy chicken rub and set it a 225, internal breast temperature about 170. Takes about 4 hours for nice "pulled" chicken. The leftovers are great in chicken salads. The wings will be a little over done but that is ok. I usually crisp the birds we are going to serve on the gas grill for a few minutes to crisp up the skin.
I have smoked chickens in my 55 with great sucess. I usually do at least 3 or 4 to justify the cleanup. I rub on mayo and spicy chicken rub and set it a 225, internal breast temperature about 170. Takes about 4 hours for nice "pulled" chicken. The leftovers are great in chicken salads. The wings will be a little over done but that is ok. I usually crisp the birds we are going to serve on the gas grill for a few minutes to crisp up the skin.