What is the best kind of beer to use in beer can chicken recipes?

Question

And is the can supposed to be full when you are done?

I tried a recipe using a can of Coors and I don't think the beer added any flavor at all.

Answer 1

You could try Honey Brown by JW, you'll want something with some "body" to it. The flavor comes from the steam.
You should pick something with a flavor you really like. Just remember that beers like Budweiser and Coors are mostly water... Sam Adams is "hoppy-er" and will have more flavor, but look to your micro-brews for the really good flavors. Or, try a good import beer, like Killians. The flavor will be more mild than if you were drinking the beer. You can also try adding a shot of something like Southern Comfort to the beer, it will just add another flavor layer.
Have fun and experiment.

I personally like the flavor of Mt Dew. Its a little citrus-y and sweet.

Answer 2

Use the really expensive stuff like Joebells (I think it is spelled Goebel) and not only will the bird get the runs but you be able to have those really fun hangovers!

Seriously, the contents in the can will "steam" away an depending on how long you cook it will depend on how much is left... may even be empty. Also, the lighter the beer the less beer taste in the bird so if full beer flavor is what you want then use a heavier fuller body beer!

When are you having us that have answered over to be taste testers???

Answer 3

Try it next time with a can of Miller Lite or Bud Select. These worked best in my opinion and gave the best flavor to the chicken. The can usually comes about 3/4 to 1/2 depending on the size of the bird.

Answer 4

a can of Guiness, any of the Sam Adams heavy beers,

coors and any regular beer wont add flavor,, I always pour some beer out and put whole garlic gloves into the can,

I assume ou are meaning beer butt chicken,

Answer 5

You can try Guinness, which is a rich, dark beer, or an organic beer. Best thing to do is experiment. There's a beer can chicken recipe on my site, though it specifies any old beer really.

You're supposed to drink half the can before you start:
http://www.united-nations-of-beer.com/beer-can-chicken-recipe.html

Answer 6

I tried Bud and Bud Light. The regular Bud chicken tasted better. I only used 3/4 full cans. I didn't want a mess in the oven so I dumped some out. It worked for me.

Answer 7

you can use any beer I think what works best is a lemon lime soda it brings out the spice flavors you put on the chicken I tried it both ways I used bud light. soda works the best

Answer 8

The can probably had both residual beer and chicken fat in it. The beer itself, as I understand it there to replace the moisture (fat) that the upright grilling removes so brand means very little. My suspicion is you didn’t use a dry rub or syrup (like cattleman's bar-b-que sauce) to crisp the skin and keep flavors in. There is a recipe a friend uses and says it’s great.

Smoked Chicken on a Beer Can

6 servings 2½ hours 20 min prep
Change to: servings US Metric
Dry Rub
2 teaspoons dried sage
2 teaspoons cayenne pepper
1 tablespoon celery salt
1 tablespoon black pepper
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon thyme leaves
Chicken
1 roasting chicken (6-7 lbs.)
1 (16 ounce) can beer
1/4 cup chicken stock
1 tablespoon brandy
2 teaspoons lemon juice, freshly squeezed
2 tablespoons butter
4 tablespoons butter, melted
2 cups mesquite wood chips

Combine all the dry rub ingredients in a bowl and mix.
Prepare the marinade by placing the chicken stock, brandy, lemon juice, butter and 1 tablespoon of the dry rub into a small saucepan and warm gently until the butter melts then cool to room temperature.
Remove giblets from chicken along with any fat from inside the cavities, rinse then pat dry.
Season the inside cavity with 2 tablespoons of the dry rub, and rub in 3 tablespoons of the rub all over the outside of the chicken.
Using a syringe style flavor injector, inject the marinade sauce into the breast, thighs and drumsticks until plump. Brush the outside of the bird with some of the melted butter and let it sit in the fridge to marinade for 3 hours.
After the chicken has been marinading for 2½ hours, prepare the wood chips for smoking by pouring half of the beer over them in a bowl and let them soak for a half hour. Use a sharp can opener to punch a couple more holes in the top of the beer can and set aside.
Prepare the barbeque for indirect cooking by placing a drip pan underneath the grate on one side and removing the grate from the other side, then turn on only the burner opposite of the drip pan to high heat.
Squeeze the excess beer from the wood chips and make a smoking pouch with tinfoil (wrap in foil then poke holes with a fork), or smoking tray or tube.
Place wood chips directly over the burner that is on, close the lid and wait for smoke to appear. Once smoke appears, reduce to medium heat.
Hold chicken upright with body cavity down and lower onto the beer can then place onto the cool side of the grill over the drip pan and pull legs forward to form a stable tripod so it can stand upright on its own.
Brush with melted butter and continue to cook at 220°F with the lid down, basting every 45 minutes or so with the melted butter. If the chicken gets too brown on the outside before it is done, cover with tinfoil.
Remove chicken from the grill once it reaches an internal temperature of 180°F, about 2½ hours, cover with tinfoil and let rest for 10 minutes.

Answer 9

Open, half full...it may not add flavor, but it does add moisture.
Any beer you have, the cheaper the better for this, since you are essentially wasting it!
I used ginger ale & it was good!

Answer 10

Budwieser... I think the stronger the beer, the more flavor. Yes, the can will be empty.