Craigs Triple Tortured Beer Can Chicken Recipes

CLAY'S GRILLED BEER CAN CHICKEN

Steps:

• Combine onion powder, salt, smoked paprika, cumin, cayenne pepper, garlic powder, oregano, thyme, and brown sugar in a small resealable plastic bag and shake the bag to mix the spices. Pour spice mix into a small bowl.
• Make 2 cuts in the chicken skin, on front and back of chicken; insert your hand underneath the skin in front and back and loosen and separate skin without tearing it. Rub the chicken skin and cavity with vegetable oil, and rub the spice rub over the chicken skin, inside the cavity, and beneath the loosened skin.
• Preheat grill for medium heat.
• Place the beer can on the preheated grill and sit the chicken onto the beer can. Grill until chicken is thoroughly browned, the juices run clear, and an instant-read meat thermometer inserted into the breast, not touching bone, reads at least 165 degrees F (75 degrees C), 1 to 1 1/2 hours.

TORTURED CHICKEN - BEER CAN

Steps:

• Mix 4 dry ingredients together.
• Use this rub inside and out of the cleaned, dry chicken.
• Be generous.
• Place 1/2 can of beer in center of roasting pan.
• Position"bottom" of chicken over beer and slide chicken over the can of beer until the chicken is"sitting" upright in the pan.
• The fit will be snug and chicken will be secure.
• Roast uncovered at 350 degrees for 1 hour.
• Do not baste, do not turn pan.
• The beer will steam the chicken deliciously.
• When done, carefully remove can of beer from chicken and serve.
• Chicken can also be carved while"sitting" on the beer can.
• I have"tortured" 2 or 3 chickens in the same roaster and did not have to adjust cooking time.
• This melt-in-your-mouth chicken will get rave reviews.

CRAIG'S TRIPLE TORTURED BEER CAN CHICKEN

Steps:

• Rinse the chicken inside and out, being sure to remove the feather stubs or other such nasty bits. In a bowl or freezer bag large enough to hold the chicken, combine the solid ingredients for the brine. Add enough of the water to dissolve the salt and sugar. Place the chicken in the bowl, or bag, and cover with water. Refrigerate for at least 3 hours, but not more than 12.
• 3 hours before you'd like to eat remove the chicken from the brine and rinse well. Pat it dry inside and out, and set it aside.
• Beer can time. Drink half the beer, and empty the rest into a bowl. Using a can opener remove the top of the beer can. Wash the outside of the can with soap and water and rinse well- never know where its been -- Pour the remaining half beer back into the can, adding the herbs, garlic and pepper corns.
• Prep your smoke packets by soaking three handfuls of the chips in water for about 15 minutes. On each piece of tinfoil place one handful of wet woodchips, and two handfuls of dry chips. Wrap each into a packet and perforate each with a fork ten or so times.
• Now to Mr. Chicken. Separate the skin from the breasts, and place one clove of sliced garlic and half the remaining herbs under each section of the breast skin.
• Unceremoniously cram the beer can into the chicken's cavity. Ouch. Seal the neck end with the 1/4 onion, pointy side down.
• Now, we want Mr. Chicken to cook over indirect heat on the barbeque, so no heat under the chicken, but enough heat under the smoke packets to keep them smouldering. Our gas grill is large enough to have 3 heat zones, but adjust this next part if yours is different.
• Put one smoke packet on each side of the barbeque, right down below the grills. Preheat the barbeque on medium until you see a nice amount of smoke. Place the chicken in the center of the grill and brush with olive oil. Sprinkle with salt and pepper and lower the heat on the grill. A temperature just below 300 F seems to work well for me, but if you find your smoke packets going out, raise the temperature until they smoke well again. The lower you're able to keep the grill temperature, the more smoky flavour you'll be able to get into your meat. Depending on the size of your chicken it will take between 90 minutes and 2 hours to cook, or until the juices run clear and the legs are loose, or to an internal temperature of 165°F About half way through cooking add the reserved smoke packet, you may not need it, but more smoke is always good!
• Once the chicken is cooked, remove from the grill and place it under some foil to rest for about 15 minutes. Once the meat has rested carve your bird and serve with you choice of sides. This recipe is also great cold as leftovers.