---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Beer Can Chicken
 Categories: Meat
      Yield: 4 Servings
 
      1 c  Kosher Salt
      2 qt Cold Water
      1 cn Beer
      1 c  BBQ Sauce W/Pan And Fire
           -Roasted Chiles
      3 lb Whole Chicken

[Note: I've been dissappointed with the results from other beer can
chicken recipes, which predominately use dry rubs for seasoning. I set
about to develop something more to my liking using a baste.This is the
result, and it earned a 4.0 in both the Family and David's ratings.
Very good indeed!]
Combine salt and water to make a brining solution. Pour brine over the
chicken, and refrigerate for approximately 1 hour. Remove chicken from
brine, rinse inside and out, and pat dry with paper towels.

Soak chunks of wood for smoking in water to cover. I prefer hickory (to
complement the BBQ sauce), but fruit woods would also be nice. Start a
fire in the Kamado using lump charcoal and stabilize the temperature at
350 to 400 degrees F.  Throw a few chunks of wood on the fire, and
place a heat deflector (e.g. pizza stone) and drip pan on the lower
rack.

Open the can of beer, drink about a quarter of it, and use a can opener
(church key style) to punch a few more holes in the top. Place the can
of beer in the center of the Kamado's main grill (centered over the
drip pan). Slide the body cavity of the chicken over the beer can (legs
down, neck up) so that it is sitting upright in the barbecue. Close the
Kamado cover and cook until the breast reaches an internal temperature
of 165 degrees F, and the thighs are 170-175 degrees F, approximately
70 minutes. Fifteen minutes before the cooking is done, baste the bird
with BBQ sauce, then again ten minutes later.

Carefully remove the bird & beer can from the Kamado to a platter,
being careful not to spill the beer (the can will probably be lightly
stuck inside the bird). Allow it to rest upright for 15 minutes. Hold
the beer can firmly to the platter, and lift the bird off of the can.
This is the hardest part of the recipe, and takes three or four hands.
I enlisted a family member to secure the beer can with a pair of large
tongs. Cut the bird into quarters or individual pieces & serve with
more BBQ sauce.

To answer the most commonly asked question, I really don't know if the
beer does anything special for the chicken, because I haven't done any
side-by-side comparisons. I will say that the chicken is exceptionally
succulent and flavorful. An interesting variant would be to apply a
spice rub to the interior of the chicken (where there is a lot of steam)
prior to cooking. Choose spices that are complementary to the BBQ
sauce, and be careful not to overwhelm the flavor of the chicken.


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