Beer Can Chicken on the Weber Grill
Sunday, January 15th, 2012 at
1:24 pm
Beer Can Chicken is easy to make and delivers world class flavor. And you get to drink some cold beer. Enough said.
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Tagged with: bbq • bbqmy • bbqmyway • beer • chicken • cook • cooking • Food • grill • meat • recipe • recipes • Way • weber
Filed under: Weber Gas Grill Covers
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@dantae666 It’s the only one I have owned so far.?
@dantae666 It is not really the “smoke,” that adds the smoky flavor.? It is the hickory that is cooked down to charcoal that actually imparts the flavor.
best chicken ever. ?
Failed? to show what you do with the can contents and seasoning.
@BlessingAll I threw the beer away after the chicken was done. The seasoning could be anything.?
my beer can chicken takes around 1? hour and 20 min. to 1 hour and 30. I like the coals on one side with this and also start with both birds facing there backs to the heat for half the time and then turn and face the breast side to the heat. need a good rub too, based on brown sugar, garic, and paprika.
You burned the woods chips before you? put the chicken on? wtf?
@shanegalang2 Correct-oh-moondo.? People mistakenly believe it’s the smoke that adds the flavor, when in fact it’s the hickory charcoal that is left behind. Actual smoke adds a bitterness.
@BBQMyWay It depends on what wood you use with what meat and how much you use. Hickory is a strong,? acrid smoke. I would use a mild fruit wood like cherry for a turkey. always soak chunks/ chips in HOT water. It allows the water to penetrate the wood after the hot water breaks down the fibers in the wood. It will then smolder, not burn.
@shanegalang2 Sorry, I totally disagree. I am a? KCBS judge, and never do I see people soaking wood and smoking it. It’s about the charcoal that you create after the wood burns to coals. That’s where the flavor is regardless of the wood you use.
@DaveLobeck i was basing my response on relentless research. I am definitely open to learn……..I am surprised I havnt run across anything that suggest what your saying. but the more I think about it, the? more it makes sense. So I dont want to put my meat on until the wood has burned down to coals?
@shanegalang2 That’s my? approach, although what makes BBQ so fun is everyone has their own techniques. All the competitive teams use woods that have been burnt down to charcoal. I have an authentic brick BBQ. I render down wood to charcoal. Only then does it get moved under the meat. True BBQ units don’t smoke. They emit a light blue haze.
i think? Chops is cute, lol….Bye Chops
@naughtytosweet Chops thinks you are cute too. He says “buh bye? naughtytosweet!”
I’ve been looking at your vids recently, it’s a shame I found them after I moved from Indiana. You have a sweet ass house, I knew you were high rolling but in the beginning of? this vid I saw the house behind you. You balla mofo!
can? u put the lid on ? ive got a 22 performer should it work ?
@teddyhoy Yes….just don’t get a huge chicken…I typically do two smaller ones at? the same time now.
thanks? !
i just did one and posted a video on? my page check it out
Did you put the? lid on? Or leave it off
@laudel7 The? lid is definitely on.
do you open the beer all? the way with a can opener or just open it normally?By the way would the type of beer make the chicken taste better?
@Kangos7 I drink half of the beer and use the other half. Yes, I open it all the way. I don’t think the type of beer makes a huge difference. Let me know how yours? turns out.
why not cook the chicken to? 165?