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Novelty aside, beer can chicken is the best, easiest way to cook a whole chicken on the grill without any special equipment. The beer from the can steams the chicken, resulting in a perfectly-cooked whole chicken — burnished to mahogany perfection — no flipping, rotisserie, or special pan required.
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Beer Can Chicken Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae Fuel Type: Gas People Serves 4 Prep Time 10 mins Grilling Time 1:15 to 1:30 h the Ingredients Rub 1 teaspoon mustard powder
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Bottles are in no way superior to cans for beer, except for one problem still seeking a solution. The truth may be surprising. Cans are actually superior to bottles. Modern aluminum cans are absolutely air-tight and protect the beer from all light. They also weigh much less than bottles, which reduces shipping costs.
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Make a beer can chicken rub with vegetable oil and a homemade chicken seasoning blend (see recipe card below). Rub every last bit of it over the skin and inside cavity. Set up your beer can holder. Place a half-full beer can into the can attachment of the beer can chicken holder . Set up your chicken.
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Beer Can Chicken Serves: 10 Cook Time: 0 - 30 min Skill: Method: Grilled Food: Poultry Ingredients Main 1 (12 oz) can Beer 1 Lemon Quarter 1 teaspoon Dry Mustard 1 Whole Broiler-fryer Chicken (3½ to 4 lbs) 2 tablespoons Butter or Margarinen (softened) 2 teaspoons Packed Brown Sugar 2 teaspoons Paprika 2 teaspoons Salt 1/4 teaspoon Garlic Powder
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Step 3: Add the Beer. Pick your favorite light-tasting beer and remove about one-third from the can. (You can also use soda, orange juice, cider or any other flavorful liquid.) Place the chicken on top of the beer can, sliding the can up and into the cavity of the bird. Set the bird upright and coat the chicken in olive oil.
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Prepare grill for indirect heat by turning half of grill burners onto medium-high heat. In a bowl, combine thyme, rosemary, sage, salt and pepper. Rub olive oil on whole chicken and sprinkle on herb mixture. Place chicken onto beer can in an upright position, with the open can in the chicken cavity. Place chicken onto cooler side of grill.
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1 can (12 ounces) beer INSTRUCTIONS 1 Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium. Turn off burner (s) on one side of grill. 2 Rub chicken with oil. Rub cavity with 1 tablespoon of the Chicken Seasoning. Sprinkle remaining Chicken Seasoning evenly over surface of chicken.
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On the Grill: Preheat to the grill to medium heat (375°F) and place the chicken, in the cast iron pan on the grill. Cook until it reaches 165°F on a meat thermometer, approximately 50-60 minutes. In the Oven: Preheat to 375°F and place the chicken upright, on the cast iron pan, in the oven. Bake until chicken reaches 165°F, about 45 to 55.
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Cans can either be in 4 or 6 pack clusters with an option to pack loose cans if required and can run both 24 and 16 can cartons. 'Little Packer' (RSC EL casepacker) packs beer cans into an end load RSC carton ready for distribution.
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Whisk these ingredients in a bowl and it's ready to use. To inject the beer can chicken hit each breast 3 or 4 times just off the breast bone. Move the needle to the lower side of the breast and pump injection down the bottom side. Move down to the legs and stick it a couple times and then go in through each thigh.
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Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and.
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04 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. 05 Prepare the grill for indirect cooking over medium heat (350° to 450°F). 06 Open the beer can and pour out about half the beer.
