Erik
Sous Chef
This is called a Beer Can Chicken Roaster. I picked one up a few weeks back at Wal-Mart, because I thought someone was screwing with me. Some backwoods feller must be smiling with a big wad of cash!!! But this thing is the COOLEST!!!!!! I am addicted to it, and now we are loving it SOOOOO MUCH, that we are starting to serve it for a dinner special. A well spent $5.00, if you ask me!!!!!
Here is my recipe:
BEERCAN CHICKEN
INGREDIENTS
1 (4-pound) whole chicken
1/2 cup vegetable oil
1/4 cup melted margarine
1/3 cup extra virgin olive oil
1/4 cup worcesteshire sauce
2 tablespoons Lawrey's Seasoning salt
1 teaspoon cracked black pepper
3 tablespoons of Mrs Dash Garden Herb flavor spice
1 teaspoon crushed garlic
1 can beer
1 small potato or onion
COOKING METHOD
Preheat grill or oven to 350 degrees. While the cooking device is heating up, drink 1/2 of the beer. If you drank it all, have another 1/2 can of beer. Take 1/2 can of beer and put it in the chicken holder.
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Set chicken aside for a minute.Then make your marinade by mixing up all of the above ingredients. Make sure you use a wire whisk to mix the ingredients evenly. Find a container large enough to fit marinade AND chicken.
Cover chicken VERY GENEROUSLY with marinade. Make sure chicken holder is on a flat surface.Grabbing a chicken leg in each hand, carefully place the cavity over the beer can. Set holder inside a tin pie pan (this prevents flare-ups). Pour rest of the marinade over and inside of chicken, then close off cavity by stuffing the potato or onion in the top. Put in oven or on grill over indirect heat, with lid closed for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from oven or grill and let rest for 10 minutes before carving. Enjoy!!!!!!
Here is my recipe:
BEERCAN CHICKEN
INGREDIENTS
1 (4-pound) whole chicken
1/2 cup vegetable oil
1/4 cup melted margarine
1/3 cup extra virgin olive oil
1/4 cup worcesteshire sauce
2 tablespoons Lawrey's Seasoning salt
1 teaspoon cracked black pepper
3 tablespoons of Mrs Dash Garden Herb flavor spice
1 teaspoon crushed garlic
1 can beer
1 small potato or onion
COOKING METHOD
Preheat grill or oven to 350 degrees. While the cooking device is heating up, drink 1/2 of the beer. If you drank it all, have another 1/2 can of beer. Take 1/2 can of beer and put it in the chicken holder.
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Set chicken aside for a minute.Then make your marinade by mixing up all of the above ingredients. Make sure you use a wire whisk to mix the ingredients evenly. Find a container large enough to fit marinade AND chicken.
Cover chicken VERY GENEROUSLY with marinade. Make sure chicken holder is on a flat surface.Grabbing a chicken leg in each hand, carefully place the cavity over the beer can. Set holder inside a tin pie pan (this prevents flare-ups). Pour rest of the marinade over and inside of chicken, then close off cavity by stuffing the potato or onion in the top. Put in oven or on grill over indirect heat, with lid closed for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from oven or grill and let rest for 10 minutes before carving. Enjoy!!!!!!