linksfiend Posted August 13, 2010 Share Posted August 13, 2010 Can you do this on a regular gas grill? Do you need to cover/close the lid? Link to comment Share on other sites More sharing options...
mead107 Posted August 13, 2010 Share Posted August 13, 2010 Do you have to open the can?? Link to comment Share on other sites More sharing options...
MattyT Posted August 13, 2010 Share Posted August 13, 2010 Can you do this on a regular gas grill? Do you need to cover/close the lid? Yes and yes. Link to comment Share on other sites More sharing options...
BuffaloBillsForever Posted August 13, 2010 Share Posted August 13, 2010 Do IT, I will give it a try. Roscoe's Beer Can Chicken 1 Whole Chicken (any size) 1 "tall boy" can of beer of your choice. Pour or drink half of the beer, leaving the remaining half inside the can. Herb Butter (see below) Dry Rub (see below) (tweak to your preferences) Optional: 1 smoke pouch to be placed on the heated side of the grill half way through the cooking process to give a subtle smoke flavor to the chicken. Prepping the Chicken Take hold of the edges of the skin and on each side of the chicken gently lift the skin (without ripping or poking holes into it) and gently push the herb butter underneath each side of the chickens breastbone and anywhere else on the chicken that you can access the underneath of the skin. If any herb butter is remaining, rub the rest of the butter on the outside of the legs and wings. Sprinkle the dry rub liberally on the outside of the bird, covering all of the skin on both sides and the cavity. Grab a baking sheet and place the half full open can of beer on it. Grab the chicken and insert the chicken onto the can through the cavity of the chicken. The chicken should be stable to place right on the BBQ (without the baking sheet) at this point (you might need to make slight adjustments). Cooking the Chicken Turn on half the grill on medium heat (300-350 degrees) while leaving the other half off. Place the beer chicken on the side that is off and close the lid. Cook until the temperature between the leg and the breast reads about 350-360 on a meat thermometer. Take it off the grill and let it rest covered in tin foil for about 10-15 minutes on a cutting board. Carve and serve. Herb Butter: 1/2 cup of butter 1 tablespoon of thyme 1/4 teaspoon of rosemary 1 tablespoon of basil 1 teaspoon of honey salt and pepper to taste Dry Rub: 1 Tablespoon Garlic Powder 1 Tablespoon Onion Powder 1 Teaspoon Mustard Powder 1 Teaspoon Paprika 1 Tablespoon Oregano Pinch of Cayenne Salt and pepper to taste Enjoy! And go Bills! Link to comment Share on other sites More sharing options...
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