Beer Can Chicken: 4 Tips to Grilling Success
By: Corey Johnson, National Sales Account Manager Published:
Cooking up a tasty beer can bird is an art form. A couple missed steps and boom, you're stuck with a burnt bird and a bunch of hangry friends. But don’t let that scare you. Here are four tips that help prevent a bland bird, or worse, a scorched one:
- Drink up! Drink 1/3 of the can of beer before you get started; you don’t want a full can. You can use a ‘church key’ opener or a screw driver to poke some extra holes in the top. You may also add some of the dry rub to the beer, just know that it will fizz a bit.
- Rub it down. After you clean the bird, it’s helpful to give it a little rub down with a spice blend of your choice. I like maple and chipotle over a can of Harpoon IPA. When I go UFO White, I do a little butter, sea salt, and rosemary UNDER the skin where you can and then lightly all over. Pair flavors that complement the beer.
- Low and Slow. Keep your grill at 300 degrees and cook for 45 minutes. You can even go as low as 200 degrees for an hour. If you poke your bird with a knife, you know it’s done when the juices run clear.
- Fat = Flame. If the fat drips into the flame, you will get char marks. Here’s two ways to avoid it: Heat on one side of the grill, cook on the other or toss a bit of foil or a disposable pan down to catch the fat before it hits the flame. Or, do both, you can never be too careful!
Last but not least, it doesn’t hurt to sing the bird a little tune before you begin. I mean, we’re not savages. Good luck and happy grilling!