Rock Creek Beer Can Chicken
(AKA Drunken Chicken and Beer Butt Chicken)
 | |
| 1 4 - 6 lb. Rock Creek Chicken | |
| 2 tablespoons olive oil | |
| 1 12 oz. can of beer (or fruit juice, soda or wine) | |
| 4 tablespoons of your favorite dry barbecue rub or make your own using our recipe from the menu | |
| Remove neck and giblets from chicken and set aside for another use. Rinse the chicken, inside and out, under cold running water. Then drain and blot dry, inside and out, with paper towels. Rub chicken lightly with olive oil. | |
| Sprinkle 1 tablespoon of the rub inside the body and neck cavities, and then rub another 2 tablespoons all over the skin of the bird. Cover and refrigerate the chicken while you preheat the grill. | |
| Set up the grill for indirect grilling, placing a drip pan in the center. | |
| Preheat it to medium, about 350°. | |
| Pop the tab on the beer can. Pour off (or consume) about a third of the beer. | |
| Using a "church key"-style can opener, make 6 or 7 holes in the top of the can. Add 1 tablespoon of the dry rub to the can, stir slightly. | |
| Place the can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. | |
| Cook the chicken over medium (350°) indirect heat, with the grill cover on, for approximately 1˝ hours or until the internal temperature registers 165° in the breast area and 180° in the thigh. | |
| Using tongs and a large metal spatula underneath the beer can for support, lift the bird to a cutting board or platter. Be careful not to spill hot beer on yourself. Let the bird rest for 5 to 10 minutes. | |
| Carefully remove the can from the carcass and toss the can and its contents. | |
| Bon Appétit | |
| Always save the bones and carcass to make your own Rock Creek Chicken broth. | |
This page was last modified on: 08/03/06 05:43:07 PM
