You’re essentially gonna
place your beer down, and you’re gonna sit that
bird right up on top of that guy. It’s still funny
when you do it. How you doing?
My name is J Pereira, your neighborhood
grill enthusiast. And today, I’m gonna
show you how to do beer can chicken. Beer can chicken is quite
possibly one of the more efficient and easy ways of cooking
a chicken on a grill. And the idea, at least,
is while the chicken is cooking, the beer inside
is steaming, and keeping that chicken moist,
giving it extra flavor. As far as the origins of
it go, I have no idea. I’m sure it was just
a guy drinking beer and had a chicken around. So again what I
like to do is, I’ll get a small chicken. This is a three and a half pounder,
organic farm raised. You can get the Perdue
ones if you want. I remove the giblets and
all that stuff, wash it down
with cold water. And as far as
preparation goes, I just give it a nice
healthy dry rub. I put together
a dry rub for this. Pretty simple. I like to keep things
as simple as possible. This is just coarse salt,
ground pepper, a little bit of brown
sugar, cayenne pepper, sweet paprika, and
some garlic powder. So what I’m gonna do is
generously rub this guy. I like to just kinda
coat around on top and then kinda get in there. Wanna make sure you get
it good and covered. I like to work
inside a little bit because often times
with a dry rub, you’ve just got
it on the skin. It’s not really
doing much for the flavor of
that chicken. Get underneath
the skin a little bit whenever you can. There’s really no way
to do this incorrectly. I’ve rarely failed on
a beer can chicken. I think the only time I
ever did was just not leaving it on
there long enough. What we’re gonna do is
now prep the grill for indirect cooking,
which is gonna help us facilitate the beer
can chicken. If you want, you can click the link
below to see my other video on how to properly
light a charcoal grill. This is a great
place we’re at, we have a nice
hot fire going. We’re gonna try and keep the temperature
around 350. Which is like
a medium fire. So what I’m
gonna do is I’m just gonna spread
them to either side. I’m gonna put a drip
pan down in the middle. I’m gonna pour a little
beer in there, to make sure there’s
no flare ups, things like that. Also, I don’t know if
that does anything. But I think it does. A beer in there. Can’t hurt, right?
More beer. Put the top
grate back on. And this thing’s
good to go. I’ll leave the cover on,
and I leave the vents open. You get a better
air flow and it just keeps it nice and
even all the way around. So the next step we’re gonna do is
insert the beer can. This is the beer
that I used to the fill the drip pan. So it’s about half full. There is a little bit of
debate as to what kind of beer to use in
a situation like this. I’ve tried various, I haven’t really
noticed a difference. I usually go with
cheap domestic, it seems to work
out just fine. You’re essentially gonna
place your beer down on, and you’re gonna sit your
bird right up on top of that guy as if
he owns it. Another thing I like to
do is I like to fold the wing tips back, just kind
of tuck them back around. Those tend to be
what burns, like so, like he’s chilling. So now we’re going
to move the bird onto the grill. I like to use
a spatula and tongs. Get that spatula right
up underneath there. You’re gonna place it
right above that drip pan that we’ve prepared. Now this guy’s gonna
stand up basically like a tripod on that
beer and those two legs. This takes about, usually about an hour
to an hour and a half. We’re lower it down. We’re not gonna check
back on this guy for about 15 minutes. At this point we chill. It’s been about
15 minutes. This is when I usually
will give it a rotate, check to see how
the coals are doing, make sure that we’re keeping good
temperature in there. Since it’s on there for
about an hour, I usually do every 15 minutes
about a quarter turn, so you got a nice good range
of motion there, and that keeps
things all even. We’ll check back in
about another 15. One thing you don’t wanna
be doing is opening this thing up every five
minutes to make sure it’s cool or fucking
take a picture and Instagram it or
some shit. The more you open it,
the more heat you lose. So you just want to be
patient and let it cook. It’s been about
another 15 minutes, so we’re gonna give this guy
another quarter turn. Again, this goes back
to another one of those disputes about whether
the beer does anything. A lot of people say that
the internal temperature of the chicken cannot
make the beer get appropriate temperature
to evaporate, or some garbage like that. But, you definitely end up with a little
less than you put in. So whether it
does something or not, this technique in
general usually comes out with pretty
satisfactory results. This is about 45
minutes in total. 15 minutes from the last
time we turned it. So I’m gonna give
her another turn. And it’s starting to look pretty
good, tell you that. Getting fat,
getting crispy. I mean, I usually
suggest you buy yourself a six pack. Because you’re gonna put
one in the chicken and you’re definitely gonna
enjoy the next five. So it’s been an hour. Now’s a good time, if you’re going to
check the temperature. And the best place
to check that is in the thigh, as close to
the bone as you can get. 167 and climbing. We’re at 171, which is
pretty good in my book. If you don’t have
a thermometer, a good thing to do is if
you were to poke it, and if the juices run out and
they’re clear, that’s usually a good sign that
you’re in a good place. If the juices run out and
they’re red, or bloody, or they’re white,
or some other garbage, I’d keep it on for
a little longer. All right, so we’re gonna
take the bird off now. We’re gonna let it rest
for at least ten minutes before we decide
to carve her up. I like to let it
rest upright with the beer still in it. It’s a nice little
display place. If you got people over,
you can show it off. Looks cool. So now this is rested, we’re ready to remove the
can from the depths of this bird and
carve her up. Removing the can is kind
of a sloppy situation. I usually just kinda
go right in and five bucks to drink that. I usually kinda
take the legs, thighs, and wings off. And then I just carve
down the breast bone, take them breasts
off whole, and then I’ll slice
the breasts into, let me try some of
that breast there. That’s pretty good. Nice and juicy,
crispy skin. It’s all I can
really ask for. So there you have it.
Beer can chicken. Pretty simple,
pretty foolproof. It’s a nice
little spectacle. People love it, and
it tastes great too. You want some chicken,
too, dog?

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