Where to find recipie for beercan chicken?

Answer 1

What do you need? open a beer, take a chug, oil and season the chicken, place on grill or in oven in a deep pan and roast until done....

Answer 2

You don't need a recipe

Take a whole chicken
put an open can of beer into the chickens opening
put on the grill and grill till done.

You can always put some seasonings of choice on him before roasting. Oh, and be careful to balance the chicken on the grill, he will fall over sometimes if not balanced on the can proberly.
As you cook the beer evaporates into the chicken.

Answer 3

Easy Beer Can Chicken Recipe

Chicken beer steamed inside and roasted crispy outside.



Start with a 4-5 lb Whole Chicken



Spices For Making The Rub;

1/2 teaspoon table salt

½ teaspoon black pepper

1/2 teaspoon celery salt

1 teaspoon Paprika

1/4 teaspoon Garlic Powder



Thaw chicken (If frozen) in a pot with enough water to cover it adding 4 tablespoon salt to make the brine, place pot in refrigerator for 5 hours or more until completely thawed. Remove giblets and neck bone from the cavities, rinse wash chicken inside and out under cold water, drain and pat dry with paper towels. Using 2 tablespoon cooking oil, rub oil all over chicken then generously rub in the mixed together seasoning to the outside skin and inner cavities.
Shape a raw potato to fit into the neck cavity and insert it to seal and trap in the vapor. Using a 12 oz. can of your favorite beer, pop-the-top and pour half the beer out of the can, add to the can, 2 teaspoon lemon juice and 1 teaspoon Mrs. Dash Seasoning Blend or a mixture of your own spices. Shake can well and insert the half empty can with mixture into the bottom cavity of the Chicken, arranging chicken so it remains standing in a roasting pan. Add 1 cup water to pan.

Variation; Instead of beer use lemon lime or root beer soda.

Answer 4

Beer-Can Chicken:

If you need more time to set up your serving table, keep the chicken warm in the oven at about 200° while you finish up.

3 (2- to 3-pound) whole chickens
4 (12-ounce) cans beer, divided
1 (8-ounce) bottle Italian dressing
1/4 to 1/3 cup fajita seasoning

Place each chicken in a large zip-top plastic bag.

Combine 1 can beer, Italian dressing, and fajita seasoning; pour evenly over chickens. Seal bags, and chill 8 hours, turning occasionally.

Remove chicken from marinade, discarding marinade.

Open remaining 3 cans beer. Place each chicken upright onto a beer can, fitting into cavity. Pull legs forward to form a tripod, allowing chickens to stand upright.

Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, only light one side.) Place food grate on grill. Place chickens upright on unlit side of grill. Grill, covered with grill lid, 1 hour and 20 minutes or until golden and a meat thermometer registers 170°. Let stand 10 minutes or until thermometer reaches 180°. Carefully remove cans, and cut chickens into quarters.

Marinated Flank Steak: Omit 3 cans beer. Substitute 3 (2-pound) flank steaks for chicken, and marinate as directed. Remove steak from marinade, discarding marinade. Place steak on lit side of grill. Grill, covered with lid, over medium-high heat (350° to 400°) about 20 minutes or to desired degree of doneness. Let stand 10 minutes before slicing.

Yield: Makes 12 servings

Answer 5

Yummy!!! Walmart sells a holder for the can that enables it stay status.be sure you decrease the astounding from the beer can. I placed all the spices i take advantage of on the rooster into the beer, additionally. Plus I upload a bay leaf. using lemon-pepper and paprika as properly your different spices supplies it a very stable style. this could be the juiciest rooster you are able to bake. i take advantage of a foil tent till the final a million/2 hour to maintain the floor from burning, regardless of the undeniable fact that it is going to nonetheless be crispy.

Answer 6

1 large whole chicken (4 to 5 pounds)
3 tablespoons Memphis Rub* or your favorite dry barbecue rub
1 can (12 ounces) beer



1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, 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. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
2. Set up the grill for indirect grilling** placing a drip pan in the center. If using a charcoal grill, preheat it to medium.

If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.

3. Pop the tab on the beer can. Using a "church key" –style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

5. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.

6. Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)

*Memphis Rub

1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons accent (MSG; optional)
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.

** Indirect grilling on a Charcoal Grill:

To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You’ll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking.

If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals.

Serves 4 to 6.

Answer 7

go to allrecipes.com!