Beer Can what?!?

A fair question. Unfortunately, you won’t find any reasonable answers here. Here at Beer Can Chicken Blog — we have lost our minds for Beer Can Chicken. We have gone crazy over a holy union, on the grill, of two of the best things in the world – chicken and beer. Using the The Beer Can Chicken technique bubbling beer cooks the breast meat from the inside while keeping it moist and flavorful. Meanwhile the dark meat gets a nice even roasting over the coals. It’s damn tasty. It is messy and a lot of fun to make.

This blog is our humble attempt to shed some light on this subject — Beer Can Chicken, Beer Butt Chicken, Roasted Beer Chicken – call it whatever you want it all boils down to this completely awesome process:

1. You take a chicken
2. Place chicken on an open, not quite full can of beer
3. Open a can of beer for yourself
4. Carefully place that chicken on your grill over indirect heat.
5. Cook chicken for an hour or an hour and ½ OR until a meat thermometer registers an internal temp of about 160 degrees in the breast and about 175 for the thigh meat.
6. Open a can of beer for yourself
7. Carve and eat beer can chicken with your amazed friends

Something like that, Anyhow. More details, recipes, rubs techniques and how-to will follow. If you read Posts 1-5 you should have the basic recipe covered. If this is old hat to you, check back for new rubs, recipes and additional tricks. I will add posts as I attempt to master the process. You can come along for the ride.

I’m not claiming to be any kind of Food-Channel/Tailgating/Iron Chef of BBQ here… No sir. Some of those guys are masters of their respective grilling, smoking or searing specialties.

We are not worthy!

Like Cain, the Kung Fu monk, we walk barefoot through the desert of grilling, seeking knowledge and enlightenment. We don’t seek out trouble…but we will kick some beer-can chicken ass when we need to.