WEBER BEER CAN CHICKEN SEASONING RECIPES

Steps:

• This recipe is one of the best ways to make succulent chicken on the barbecue. Method: Set up the smoker as per the user guide. Soak 2 cups of apple wood chips/chunks. Rub the olive oil all over the chicken. Using a spice grinder, grind your chosen spices all over the chicken and massage in. Clean your beer/lager can thoroughly underwater. Open your can and drink or pour away half of the liquid, adding some of your chosen spices into the can. Put the can into the Weber Original Poultry Roaster and place the chicken over the beer can. Place on the cooking grate and cook for 2-2 1/2 hours adding wood chips on to the hot coals. After 1 1/2 hours, open the smoker door and re-fuel if required and add extra wood chips. The chicken is cooked when the meat thermometer reaches 77°C in the thigh/breasts or the juices run clear. Once cooked, using two barbecue mitts remove the poultry roaster and put the chicken to one side to rest and cool for approx. 10 minutes. The beer can will be very hot, make sure you support the can as you lift and twist the chicken off (use a gloved hand or tongs to assist). The chicken will be very moist so you can either carve or just pull the chicken off the bones and place on a serving bowl.PLUS: You can also use a charcoal barbecue for this recipe. Set up using the roasting method. Simply add soaked wood chips to the hot coals and roast for approximately 1 1/2 hours or when the meat thermometer reaches 77°C in the thigh/breast.

Steps:

• Remove and discard the neck, giblets, and any excess fat from the chicken. Sprinkle the salt over the entire surface and inside the cavity of the chicken, covering it all like a light blanket of snow. Cover the chicken with plastic wrap and refrigerate for 1½ to 2 hours.
• Soak the wood chips in water for at least 30 minutes.
• In a small bowl mix the rub ingredients.
• Rinse the chicken inside and outside with cold water. Gently pat the chicken dry with paper towels. Season the chicken all over with the rub. Fold the wing tips behind the chicken’s back.
• Prepare the grill for indirect cooking over medium heat (350° to 450°F).
• Open the beer can and pour out about half the beer. Using a church key–style can opener, make two more holes in the top of the can. Place the beer can on a solid surface. Plunk the chicken cavity over the beer can.
• Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature registers 160° to 165°F in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.
• Using tongs, grasp the bird and slide a sturdy, wide spatula under the beer can. Carefully transfer it in an upright position to a platter and let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time). Using tongs to hold the chicken and paper towels to hold the can, give the chicken a little twist to loosen the can before trying to remove it. Carefully lift the chicken off the beer can, keeping the can upright to prevent the hot beer from spilling (the beer will be very hot). Discard the beer. Cut the chicken into serving pieces as desired. Serve warm.