Originally Posted by nappi
what is the beer can method
The way I do it is:
Season the chicken under the skin with salt, pepper, lemon zest, and diced cilantro leaves.
Set up the grill or bbq for inderict cooking. (Coals or heat source beside not under neath the spot where I am going to put the chicken.)
Open a can of beer (what ever kind you like) pour off about a quarter of it (or drink it while you are prepping the bird and grill) put some of the seasoning you use on the bird in the beer (maybe a tablespoon or so) and insert it into the cavity of the chicken.
From this point on the chicken will have to sit on the can and be propped up by the legs for stability.
Place on grill where there is no heat source under neath and close lid on the grill/bbq I usualy have my temp guage reading at 300 to 325 and I cook for about 2 hours.
If you have a good sized serving platter and you are not being fancy, I serve the bird a platter, can still in it sitting up and let people pick what they want off the chicken.
The steam from the beer keeps the chicken moist, the seasonings really penetrate the meat because they were applied under the skin and it always gets rave reviews.
Hope this answers your question.