Cooking
Cook the chicken over medium-high, indirect heat (i.e. no coals
or burners on directly under the bird), with the grill cover
on, for approximately 1& 1/2 hours at 375° or until the internal
temperature registers 165° F in the breast area and 185°
F in the thigh, or until the thigh juice runs clear when stabbed
with a fork. Remove from grill and let rest for 10 minutes before
carving. |
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Beer-Can
Chicken
Article
By: Scott Schirkofsky FDA
A popular method of cooking chicken in recent months both in
Barbecue contest as well as backyard barbecues is the beer-can
chicken. Cooking a beer-can chicken couldn’t be any easier
but the results are worthwhile. This is a technique that delivers
a moist, succulent chicken and flavorful chicken. It’s
also a bit of a showstopper and makes a lively conversation
starter as well. Is it chicken in a beer can? Close but try
beer can in a chicken. The beer is used to both keep the bird
flavorful and moist, and the cook happy. By the time the bird
is ready to eat, the chef will not be the only one with a beer
belly!
Is it safe to eat chicken that has been in contact with the
ink from a beer can? When the FDA was asked this question they
were not sure because they have only tested the cans as a container
and not as a cooking utensil. However the ink on the cans is
applied at a temperature in excess of 500 degrees while the
can never get hotter then 215 degrees during the cooking process.
The conclusion by most is that there is nothing harmful in using
the cans.
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Spicy Chicken •
Cuban Chicken •
Atomic Chicken
BBQ
Chicken •
Roast Brined
Chicken
Recipes provided by Shell Ferris.
Cooking Directions
Remove neck and giblets from chicken and discard. Wash chicken
inside and out, and dry with paper towels. Rub chicken with
oil (lightly cover). Then rub chicken inside and out with dry
rub. Open can chug half, then take the half full can set on
a solid surface. Place the chicken feet first over the can or
up the WaZoo cavity. Transfer bird-on-a-can to your grill
and place in the center of the grate, balancing the bird on
its 2 legs and the can like a tripod, tuck the wings.
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