Try this Beer Can Chicken- Great on the Grill recipe, or contribute your own.
Suggest a better descriptionMMMMM---------------------SPECIAL EQUIPMENT-------------------------- 1 1/2 c Mesquite chips; soaked in -cold ; water to cover for ; 1 hour and drainedMMMMM-------------------BASIC RUB FOR BARBECUE------------------------ 1/2 c Kosher salt 1/2 c Sugar 1/2 c Ground black pepper 1/2 c Paprika 1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water. then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, then rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and skin. Cover and refrigerate the chicken while you preheat the grill. 2. Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium. 3. Pop the tab on the beer can. Using a "church key"-style can opener , make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity. 4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird. 5. Cover the grill and cook the chicken, until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining chips after 1 hour. 6. Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass). Serves: 4 to 6 Basic Rub for Barbecue: 1. Combine ingredients in a bowl, and whisk them all together to mix. 2. Store in an airtight jar. Yield: 2 cups. About the Author: Steven Raichlen is the author of 16 books, including Miami Spice, which won an IACP/Julia Child Award and the High-Flavor, Low-Fat Cooking series, which won two James Beard Awards. He is a restaurant correspondent for National Geographic Traveler and a frequent contributor to Food & Wine.Recipes copyright C1999 Steven Raichlen. NOTES : From author Steven Raichlen Recipe by: Good Morning America
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Serving Size: 1 Serving (1276g) | ||
Recipe Makes: 1 | ||
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Calories: 2131 | ||
Calories from Fat: 1247 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 138.6g | 185 % | |
Saturated Fat 39.7g | 198 % | |
Monounsaturated Fat 57.4g | ||
Polyunsanturated Fat 29.7g | ||
Cholesterol 690mg | 212 % | |
Sodium 658.3mg | 23 % | |
Potassium 1835mg | 48 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 12.7g | ||
Protein 172.8g | 247 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2131
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