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I decided to take on a classic recipe…Beer Can Chicken. This is a great way to cook chicken to make it flavorful and tender. If you want taste in every bite and juices galore, follow along for my version of Beer Can Chicken on the Goldens’ Cast Iron Cooker.
In my opinion, the most important thing about making this chicken right is knowing how to cook it. The seasonings and type of beer you use are secondary. I’m walking you through my way of doing it today. I hope you like it!
I preheated my Goldens’ Cast Iron Cooker to between 250-275 degrees F using Royal Oak Lump Charcoal and Tumbleweeds.
If you’d rather watch a step-by-step video than read a recipe, head over to my Youtube channel and watch me make my Beer Can Chicken.
I cut my bird out of the package and placed it on an aluminum pan, making sure it was all cleaned out.
Starting with a container of chicken stock, I added my Chicken Injection and Brine and mixed it together until it dissolved.
Getting as much liquid as I could into the syringe, I started injecting the chicken at different areas. I love the way injections add moisture and flavor to the meat during the cooking process.
First I sprayed it good with Duck Fat Spray to create a binder. Then I sprinkled the entire bird with my Chicken Rub. Its blend of herbs and spices will really add flavor to this chicken. I topped it off with a coat of my Pecan Rub to give it a sweet, slightly nutty taste.
A can of Coors Light fit the bill, but you can use any type of beer for this recipe. I positioned the chicken end on the beer can (held by a wire foundation).
My Goldens’ Cast Iron Cooker was running about 285 degrees F when I put my chicken on. I set my bird beer-end-side-down right on the grill. I tucked the wings in, set the alarm for 163 degrees F, put it in the chicken’s breast, and shut the lid.
It took an hour and 40 minutes to cook this chicken. Once it hit an internal temp of 163 degrees F, I pulled it off the grill and let it rest for about 20 minutes.
I carefully removed the beer can, using a sharp knife, carved the bird up.
Damn! The chicken was a beautiful color and, when I cut into it, juices dripped out. I knew it was going to be absolutely delicious, and it didn’t disappoint. It was melt-in-your-mouth tender and so juicy and flavorful I just about couldn’t stand it. Wow, this bird turned out so delicious!
You can cut a few slices per person that add up to between 4-8 ounces, depending on how hungry your crew is. It makes a great meal with mashed potatoes, green beans, and corn.
Put the leftovers in an airtight container and store them in the fridge for up to 3 days. This chicken does well reheated, or use it cold to make sandwiches.
Goldens’ Cast Iron Cooker
Heath Riles BBQ Mixing Shaker Bottle
ChefAlarm
Black Latex Gloves
