Learn about Bruce's big adventure with THE BIG GREEN EGG by clicking on this picture!

Learn about Bruce's big adventure with THE BIG GREEN EGG by clicking on this picture!

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Beer Can Chicken

  • 1 chicken cold washed and cleaned out and patted dry. Can be anywhere from 5 - 15 lbs. Cook a little longer the bigger the bird, of course.
  • I was told to use indirect grilling.  So, use an aluminum tray or the Big Green Egg plate setter, which is what I will use on my Big Green Egg.  You don’t want anything dripping in the charcoal, so I'm told.
  • The Big Green Egg should be primed to sit at 375 F.
  • Cooking time is 24 minutes for each 1 pound of bird.  

 

Ingredients for the Rub

  • 1  tablespoon salt
  • 2 tablespoons of pepper
  • 3 cloves of fresh garlic or 2 tsp. powdered garlic
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup paprika
  • 1/3 cup of onions (pick your favorite) or 2 teaspoons onion powder
  • I grabbed a bunch of fresh herbs from our garden, including rosemary, thyme, sage, & basil. I used about a cup worth of basil, which took up half the content.

Rub this mixture all over the chicken, underneath the skin where possible, and inside the cavity (That's Bruce's job!).  Put it back in the fridge for a few hours.

 

 

When you are ready to cook, take it out of the fridge, and let the bird get to room temperature.

 

Ingredients for the Beer

• 1/2 can of beer

• 3/4 cup apple juice or cider

• 2 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• 2 garlic cloves

  1. Pour half of the beer into the roaster. 
  2. Pour the other half of the beer into a spray bottle or in a bowl for basting during the cooking process. Smash the garlic cloves, and add them into the beer.  Add the apple, olive oil, and balsamic vinegar to the spray bottle and mix.  Spray the chicken with the mixture before you place it in the egg and then periodically throughout the cooking process.

 

Bird Time

Cover the front legs with foil, as you can see in the picture above.  This will help them avoid getting burned during the cooking process. 

Sit the chicken on top of the can, so it looks like it is sitting, legs on the floor.

Set your plate setter in your Big Green Egg, place a drip pan on top of the setter, filled with water to add some steam during the cooking process.  Set the grate on top.  Get the Egg's temperature to 375°F.

 Open the Egg, put the chicken in, and then close the lid.

Baste again with the liquid a few times while cooking.

The chicken is done when the internal temperature of the chicken thigh reaches 170°F and the chicken is brown on the outside.

Take that bird inside and let it cool for 5 minutes.  When you cut it, be prepared to be amazed at how tender the meat is.  And, when you eat it, be prepared for some mouth-watery wonderfulness. 

 

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Click on the "Put a Steak in it Recipe" title below or the photos below to be hyperlinked to the actual recipe:

Put a Steak in it Recipe 

 

 

 

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