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Search Results : beer can chicken

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!!!!

Oct 162014

Beer And Cheddar Cheese Puffs

Such a perfect way to serve your guests during a football game party or during the upcoming holiday get-togethers! This recipe makes about 4 to 5 dozen little buns depending on how heavy handed the cook is, ha ha! Yes, I’m still on a cheese kick but with company coming this weekend, I wanted something to munch on while Kenny and I kick their butts playing poker! I came across this recipe in my older book, Recipes on Parade, and with a few changes, this was the way I rocked! You can fill these lite little babies up with anything your heart desires, from chicken salad to a cheese spread which I put on mine today. Kenny is now opting to use them for his Po Po platter for an upcoming football game. I was going to ask you to keep a secret for me but then I realized Kenny would find an open beer can in the frig with half of it gone. You see, I used his Yuengling lager beer for this recipe, OOPS! So with that, on with the party……………

Honey...You been drinking my beer?

Honey…You been drinking my beer?


Beer And Cheddar Cheese Puffs
  • ½ cup beer, not lite and I used the Yuengling lager
  • 2 tbsp butter
  • ½ cup flour
  • ½ teas Worcestershire
  • ¼ teas salt, I used pink sea salt so I did not use quite as much
  • 1/16 teas cayenne pepper or more if you like them a little hotter
  • ¾ cup finely shredded sharp cheddar cheese
  • 2 eggs
  1. Combine the beer and butter in a small saucepan and bring to a boil.
  2. Reduce heat to low and add flour all at once; stir constantly for about 1 minute or until mixture forms a ball.
  3. Remove from heat and add the Worcestershire sauce, salt, cayenne and cheese; beat well to blend mixture and cool slightly.
  4. Add eggs one at a time, beating until smooth after each addition.
  5. Drop by teaspoonfuls on an un-greased cookie sheet.
  6. Bake in a 400 degree oven for 15 minutes or until lightly browned.
  7. Cool on a wire rack.
  8. Remove tops and fill with desired filling and return tops to serve.


Hope you enjoy at your next party, filled with your favorite filling or an assortment of fillings to satisfy everyone’s taste buds……………

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