I’ve been wanting to attempt this dish for a long time coming now. It definitely is unique and flavorful, so I figured this past Sunday that I’d give it a go. It is pretty easy so long as you have the right equipment.
- A whole chicken – guts removed
- You’re favorite barbecue rub
- an aluminum pan
- a half empty beer can
- wood chips
First, you slather the chicken with you’re favorite barbecue spice rub. Then, place the chicken on top of the half full beer can (using the chicken’s gaping cavity of course). The beer in the can not only provides weight for stabilization, but it also heats on the grill making a beer steam for flavor.
You need to prepare your grill for indirect heat. I use a Weber charcoal grill, so for me that means placing an aluminum pan in the middle of the area where the coals normally are. The hot coals will then be divided around either side of the aluminum pan. The pan serves both as a divider and a pan to catch drippings to minimize flareups. Add hot coals to either side of the pan. I like to use about a whole chimney starters worth divided evenly. Then, sprinkle about a cup of woodchips (hickory does fine…soak them in water 30 minutes before using) amongst the hot coals. This will release some great smoky flavor into the chicken. Place the chicken on the grate up right. You may need to maneuver its legs to make a tripod with the beer can in order to stabilize it. Close the lid of the grill. Walk away. Make sure there is plenty of smoke coming out of the vents of your grill. Add a few more hot coals and definitely more wood chips after about an hour. The total cooking time on the chicken should be 90 – 120 minutes or until you reach an internal temp. of 170 (measure in the thigh). The product is crispy, tangy, moist, and amazing. The picture pretty much gives you the diagram of how this works on a charcoal grill. I cooked two chickens (we had friends over) and split them in half. Barbecue sauce optional. Eat with beer of course.