Recipe Book
| Item Name |
Beer Can Chicken
|
| Description |
This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken ever tasted. The secret: an open can of beer is inserted into the cavity of the bird, which is cooked upright on the grill. Besides being incredibly tender, the bird makes a great conversation piece. See for yourself what all the fuss is about. Serves four and comes with a side of Smokin Redskin Potato Salad. |
| Nutritional Info |
not available |
| Cooking Instructions |
Preheat grill then Cut potatoes in bite-size pieces. Fill large sauce pan with 2 quarts of water, bag of liquid smoke and cut potatoes. Bring to boil. Turn down heat and simmer for 10-15 minutes until fork tender - NOT MUSHY! Drain immediately and run
under cold water until steam goes away. Put in fridge and cool while you go grill.
Rub the bird with spice mix. Open can
of beer and discard 1/3 of it then put in the garlic.
Pierce a few more holes on the side of can towards
top so beer doesn't come out.Carefully place the chix over the beer standing up. Make sure the can is completely overed by the chix. Grill over INDIRECT heat (turn OFF the side of the grill the chix is on) with the lid closed for 60-75 min or until breast temp is 165.
Give chix a 1/4 turn every 15 to 20 min. Let sit for
10 min before carving. Mix cooled potatoes with dressing. Even better if you make salad ahead of time and let sit. |
| Ingredients |
Chicken,Spices, Beer |
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