Mister Coaster

First, you will need to set up a slow cooking indirect head BBQ. See this thread... http://tfproject.org/tfp/showthread....&threadid=6015

Ingredients

1 whole chicken
4 tablespoons salt
1 tablespoon cracked black pepper
1 tablespoon garlic powder
2 beers (one can be anything, the other must be a 12oz. can)
4 sprigs of fresh rosemary

Preparing the Chicken

You should prepare the chicken about 24 hours before you are going to cook it, for best results. Remove the giblets and rince thouroughly. Have a casserole dish with a lid large enough to cover the whole chichen on hand.

Mix the salt, pepper and garlic powder together. Season the chicken with this mixture all over the outside, top & bottom.

With some more of this dry mixture, combine with about a cup of beer. This can be any beer of your choosing. It will foam up like crazy, so use a good sized bowl. Allow the foam to settle down and inject the chicken with the beer & spice mixture. I have a meat syringe that is designed for this purpose, if you do not have one, you can use a turkey baster. Inject into the thighs, legs, and breasts. With the baster, you will need to poke a hole first with a knife, then inject the marinade.

Add the rest of the beer to the casserole dish, if any of the dry mix of salt is left, add that to the beer. Place the chicken in the dish and allow to marinade overnight in the refrigerator.

Cooking

Set up your slow cooker. For poultry, I recommend using a higher heat with a few more coals. Maybe 30 would be adaquete. If you have a particularly large chicken, maybe a few more.

When the slow cooker is ready, take your chicken and the other 12oz. can of beer. Pop open the beer and shove the rosemary sprigs into the can, again, this will cause the beer to foam up, so do this ouside or in the sink. Holding the can upright so it will not spill, shove the can into the chicken. You will then balance the chicken using the beer can's bottom and the chicken's legs and cook it upright.

With this amount of coals, cook time should be around 2 and a half to 3 hours. Check the chicken with a meat thermomoter to ensure doneness. When done, carefully remove and discard the beer can from the chicken. Allow the chicken to rest for about 5 minutes before cutting open.

Enjoy!

cheese

IF you go to wallmart they have special rigs for beer cooking chicken its justa a wire base the holds the beer and chicken upright

suviko

My friend just mentioned going to do something similar with whiskey.

frankx

Take a half can of beer (or any carbonated beverage), one whole chicken, and one small onion or potato. Insert the half can of beer into the chicken's lower cavity and stand it up so the chicken appears to be standing upright (You can also buy special racks for this purpose) and stuff a small potato or onion in the top of the cavity to keep the juices from escaping. Smoke or bake the chicken until done.

I had an opportunity to taste this at a barbecue this weekend, and want to know if anyone else has tried it, and if so, what are some different variations I could try?

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crfpilot

It is very good! Wal-mart has the rack thing that you can put the beer can in for like $5, it makes it much more sturdy. The chicken is very juicy if cooked this way.

Daval

instead of inserting the can into the chickens arse - i use stainless steel professional salt shakers (a little wider in diameter than a beer can and slightly shorter) - I feel that it is a little more sanitary than a beer can which has paint that can fleck.


I have tried variations in the type of beer you use and the additional ingredients I have placed in the beer such as garlic, shallots, etc.

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"It is impossible to obtain a conviction for sodomy from an English jury. Half of them don't believe that it can physically be done, and the other half are doing it."
Winston Churchill

edmos1

I added a dry rub (salt, pepper, spices) about a cup, half inside the chicken, half to a 3/4 full beer. I used Coors light, (watching my figure). Make 3 slits under the rim of the can to allow more steam to escape. take a baking sheet and prop the chickin on the two legs and the beer can in the lower cavity, like a tripod. Place on Grill on low/md heat for 45 min to 1 hour. The steam keeps the chicken really moist.
I have not tried injecting with the same mixture, I will try that next time

frankx

Thanks to all. I will try some of these this weekend.

__________________
Louisiana: We're Not ALL Drunken Cajun Wackos, But That's Our Tourism Campaign

ktthequeen

We do this every week...only we just use a larger can of beer, no spices or anything and it still tastes great.