Weekly Recipes For Your Inbox!

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Jun 132011
 

Yep, another beer recipe!

  • 2 cups of hickory or oak chips
  • 2 cans (12oz each) beer, for this one I like to use a dark beer
  • 2 chickens (3 ½ -4 lbs each) washed and blotted dry

 

Prepare the wood chips an hour ahead of time by soaking in ½ of each beer and add more water or beer to cover. After opening the beer, place 2 more holes in the top using a church-key. Prepare the grill for indirect cooking. Sprinkle 1 teas of the rub in the neck cavity and 2 teas in the main cavity of the birds. Add 1 tbls rub to each half full beer, it may foam up a bit, not to worry! Season the outside of each bird with 2 tbls of the rub. Lower the large cavity of the bird over the beer can and pull the legs forward to form a tri-pod. The chicken should sit up-right over the can. Carefully transfer the chickens to the grill in this position, placing them in the center over a drip pan away from the heat. If using charcoal, place the wood chips on each mound of coals; if using gas, place chips in a smoker box. BBQ chickens until nicely browned and cooked through, about 1 ½ hours, keeping the temperature about 350 degrees. If using charcoal, replenish coals to keep temperature consistent.  The internal temperature of the birds should be at least 165 degrees when meat thermometer is placed into the thickest part of the thigh. Place birds on a platter and carefully remove from the beer cans and dispose of them, sorry this beer is not drinkable, get a fresh one from the frig and enjoy!!!!

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