Beer Can Chicken..., and all the weird names it goes by...

We have recently become part of the beer can chicken revolution.
This wonderful way to prep chicken goes by many names:

Beer Can Chicken
Tortured Chicken
Beer -in -the -Rear Chicken
Butthole Chicken
...etc, etc.

What recipes do you have for this poultry treat?

Of all the strange and wonderous things I've eaten and seen eaten (Yes, I watched Faces of Death) I have never heard of this one. What exactly is this composed of? Is this a Ted Nugent kind of dish cuz it gives a pretty funny picture in one's mind.


Make one heck of a funny emoticon too.

Here is one recipe from About.com:

Beer in the Butt Chicken
From Derrick Riches,
Your Guide to Barbecues & Grilling.

This is the classic beer in the butt chicken recipe, developed by a couple of guys with too many beer cans and not enough pans. This chicken is moist and flavorful. About the best way there is to cook a chicken. This recipe uses a smoker to slow roast the chicken with lots of smoky flavor.

INGREDIENTS:

1 whole chicken
1 can of beer
2 tablespoons chopped onion
2 tablespoons apple cider vinegar
3 cloves garlic minced

PREPARATION:

Preheat smoker. Wash and trim chicken. While the smoker heats up, open the beer and drink half and only half. With a can opener, cut the top of the beer can off. Add onion, vinegar and garlic to beer. When the smoker is read place the beer in the middle of the rack. Carefully place the chicken over the beer standing up. You might need to get a little creative to make it stand up properly. Make sure the beer can is completely covered by the chicken. Smoke for about 4 hours or until the skin is a dark tan and the meat is no longer pink and juices run clear.

It does sound good but it really didn't help the picture I had in my mind. I'm going to have to clean my monitor now.

I do the same thing but do it on the grill with the cover on. Best roast chicken I have ever had.

Just a piece of advice, you may want to use a wider can if you can find like the Fosters oil can for instance the reason is 2 fold:

1) it is much more stable this way
2) there is more beer to drink!!

I purchased a "Beer Can Steel Cooker " from Cabella's that works just fine in the smoker, grill, and oven!

You will not believe the flavor and moistness using this method of cooking chicken!

Some other names I have seen for this type chicken:

Polluted Poultry
Guiness Goodness
Chicken on the Can
Jail Bird
and the all time worse name ever:

Can-Tex Chicken...

YuK!

I couldn't quite visualize it either, Roberto -- it sounded more like some kind of medical treatment than a cooking method -- so I went and looked on line for the professional cooker. Chicken looks like a chubby little kid sitting up in one of those little rubber wading pools. Good thing a dead chicken doesn't have much need for dignity.

http://store.fatherscountryhams.com/prodimg/fgscpp.jpg

But yeah, I can see where it would flavor and moisten the meat very efficiently from the inside, if the chicken doesn't crack and sign a confession first. If you use the steel cooker, I suppose you could also use wine?

Here is the cooker I purchased!

http://www.cabelas.com/cabelas/en/template...0027&hasJS=true

That's pretty cool. Lets you use the actual beer can.

So tell me -- is there an actual beer flavor in the meat when it's done, or is it more like a smoky-nutty-grainy taste?

No overpowering beer taste, just moist and tasty!
I have used wine in the beer can as well.
Just add some herbs to the beer or wine, rub the bird with a good BBQ rub and you have the best tasting chicken on the block ( or in this case, on the can ). LOL!

Well everyone has probibly started cooking on their grill, has anyone tried any of the wonderfull "Beer Can Chicken" recipes that are running around the web?
Share with us please.

This is the only way I cook whole chicken on the grill any more, even workd well in the oven.

Found this on the web:

Texas Dry Rub Beer Can Chicken

4-6 servings

1¾ hours 20 min prep

For the rub :

2 tablespoons paprika
2 tablespoons light brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon cracked black pepper
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon ground cumin

For the bird:

1 (4-5 lb) whole chickens
2 teaspoons vegetable oil
1 sprig fresh rosemary leaves
1 large shallot, minced
1 lemon, juice of
1 (16 ounce) can beer (and 1 beer can chicken can holder) (optional)

In a small bowl combine the rub ingredients.
Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub. Let rest at room temperature while you preheat your grill.
Open the beer can an pour off half of the beer. (Or drink it if you don't want to waste it.) Set the half-full can of beer in can holder (or if you don't have a can holder, just be extra careful and place the can on a flat smooth surface), and add fresh rosemary leaves, minced shallot and lemon juice. This will help add moisture and flavor from the inside as your chicken cooks. You may need to use a funnel, to help add the ingredients to the can.
Slide the chicken over the top so the can fits inside the cavity. Transfer the bird to your preheated grill, while carefully keeping the can upright. Carefully balance the bird on its two legs and the can holder. (If can holder is not used just use the can and use the legs like a tripod.) Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170 F in the breast and 180 F in the thickest part of the thigh. 1 - 1/4 to 1 - 1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can (holder) from the grill. Do not spill the beer, it will be HOT. Let the chicken rest for about 10 minutes before lifting it from the can (holder). Discard the beer. Cut the chicken into serving pieces. Serve warm

The sophistication of Celtic Radio forums has just attained an all time high for me in finding this thread! Anyone who enjoys beer butt chicken has to be of the highest quality, well bred, and just fine folks!
I like to take the thing and rub a mixture of olive oile, minced garlic and tabasco on the chicken, and cook it on the BBQ. I have a two burner rig and I turn off one burner, turn the other on low-low, set the chicken on the rack on the side that's turned off, lower the cover, and about two hours later, it's done. I might add- I put an onion or potatoe in the neck of the chicken to trap the moisture in.


MMmmmmmm!

Now we are getting somewhere.... sounds real good!

Anyone else???