Atlanta Cracker Posted July 5, 2008 Share Posted July 5, 2008 This was the most incredible product that the egg has produced to date... If you do a beer can chicken you will never go wrong. Here's my favorite rub for this. It's not the Magic Dust, but pretty damn close. Makes enough for one bird. 1 Tbs Paprika 1 Tbs Kosher Salt 1 Tbs black pepper 1 tsp chile powder 1 tsp garlic powder 1/2 tsp cayenne pepper (optional) Coat the inside and the outside of a 3-4 lbs roasting chicken with this rub. Take a 16 oz beer can and pull the top off. Pour half of the beer in a glass. Take a church key and put two more holes in the top of the beer can. pour any remaining rub in the beer can. Shove the can up the bird's ass. Position on the grill using the birds legs to prop chicken up. You can fit two of these in a Weber Kettle or three of them in a Weber gas grill. Cook over indirect medium heat for 1 1/2 hours. Pull off the grill and let chicken rest for 15 minutes. Carve and serve. If you don't know about grilling using direct v indirect heat, go to http://www.weber.com for a primer. This knowledge alone will increase your grill mastery quickly. BTW, rotisserie is ok, but you can't beat the beer can for the grill. PM me your address and beer preferences and there will be a special package on the way when I get back from vacation in a week or so. That was some good chit!!! ...and on the egg even better!!! Quote Link to comment Share on other sites More sharing options...
untateve Posted July 5, 2008 Share Posted July 5, 2008 This was the most incredible product that the egg has produced to date... PM me your address and beer preferences and there will be a special package on the way when I get back from vacation in a week or so. That was some good chit!!! ...and on the egg even better!!! Alright...I try this next. Quote Link to comment Share on other sites More sharing options...
untateve Posted July 7, 2008 Share Posted July 7, 2008 I cooked up two on The Egg tonight. Used rub exactly as listed except cut the cayenne in half because children were partaking. There were amazing chickens. I'm far too cheap to send Kid some beer, as I'm sure he'll attest to, but if you ever make it to Florida, there's some Egg goodness waiting for you. This will now become a go to dinner. It was quick, easy, and delicious. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted July 7, 2008 Share Posted July 7, 2008 I cooked up two on The Egg tonight. Used rub exactly as listed except cut the cayenne in half because children were partaking. There were amazing chickens. I'm far too cheap to send Kid some beer, as I'm sure he'll attest to, but if you ever make it to Florida, there's some Egg goodness waiting for you. This will now become a go to dinner. It was quick, easy, and delicious. Stupid question time: Does the chicken taste like beer? Quote Link to comment Share on other sites More sharing options...
untateve Posted July 7, 2008 Share Posted July 7, 2008 Stupid question time: Does the chicken taste like beer? No, not a bit. Very moist. As I carved the chicken, the rub on the skin melded with the juices of the chicken and oh my, it was good. Quote Link to comment Share on other sites More sharing options...
Clubfoothead Posted July 7, 2008 Share Posted July 7, 2008 Beer can chicken is the best. I'll have to try the rub, all I ever use is lemon pepper and kosher salt. That rub sounds delicious. I hadn't tried it with the extra holes either. Quote Link to comment Share on other sites More sharing options...
geeteebee Posted July 7, 2008 Share Posted July 7, 2008 another dumb question: Is the beer can right side up helping to hold the ckicken up? Or is it on its side or upside down? Quote Link to comment Share on other sites More sharing options...
untateve Posted July 7, 2008 Share Posted July 7, 2008 another dumb question: Is the beer can right side up helping to hold the ckicken up? Or is it on its side or upside down? I am going to assume your question is serious and you're not trying to see how many questions I'll answer. The can of beer is opened. About half is poured out. Take a church key and open up a couple more holes in the top of the can. Insert can, open end up, into the chicken. It's like the chicken is sitting on the can. You form a tripod between the can and the chicken's legs. The beer in the can steams throughout the cook, adding moisture/flavor to the bird. Quote Link to comment Share on other sites More sharing options...
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