Beer Can Chicken!!
The Dish:
Beer Can Chicken: words you often hear together in the barbecue world. Some say it’s overrated, others have methods they prefer, but I think it’s one of the best ways to guarantee a tender, juicy and delicious bird that will keep both dark and white meat fans happy.
Why? Well, it’s a bit of a subject of debate. Some people insist they can taste the difference and are very particular on the cans they use, but in reality, it is generally accepted that the benefit of the beer can is acting as a stand. Generally, the cavity of the chicken will prevent the beer from reaching boiling point and as such the can will not steam up to infuse flavour into the bird.
It seems that the primary benefit comes from cooking the chicken upright. This serves to give you a consistent cook time across the bird (legs and breasts generally cook at different rates when cooking sitting flat), and gives you nice crispy skin. It truly is a delicious meal!
The Cooker:
For this cook, I’m using the Weber Spirit II E-320 as the individual burner control allows me to create different heat zones in the barbecue. If you have a Weber Q, opt for using the roasting pack, or with a charcoal kettle or other hooded gas BBQ just set them up for indirect, medium heat (around 160°C) and allow the cooker to preheat.
I’m using a cider can today as that’s what I had lying around, but consider using a purpose built upright chicken roaster for ease of use and cleanliness.
The Ingredients:
- A decent sized whole chicken (roughly 2kg)
- 2 tbsp of your favourite poultry rub (today I’m using Meat Church’s Holy Voodoo rub which is a great all-rounder with a nice little spice kick)
- 100g Butter
- 1 tbsp Extra Virgin Olive Oil
- Juice of half a lemon
- 3 cloves of garlic
- ½ tbsp of dried mixed herbs
- A can of beer / cider or soft drink (or a vertical chicken roaster)
The Method:
- Clean the chicken cavity and preheat the BBQ for a indirect, medium heat (approx 160°)
- Cut the butter into cubes and crush the garlic, add the oil,1 tbsp of dry rub, the garlic, dried herbs and a couple of pinches of salt. Melt in the microwave in 30 second blasts, stirring in between.
- Once fully melted and combined, add the lemon juice and set aside.
- Use an upside down tablespoon to separate the chicken skin from the breast from the cavity end (taking care not to break the skin or go all the way through at the neck) and then spoon roughly ⅓ of the butter mixture into the pocket created, coating both breasts.
- Use half of the remaining mixture to coat the outside and cavity of the chicken, and dust the bird with the remaining spice rub.
- Empty half the can, and then insert into the bird’s cavity, taking care not to dent the can. The legs, parson’s nose and can will be enough to keep the bird upright.
- Cook for 1 hour, then baste the chicken with the remaining butter mixture and cook for a further 20-50 minutes on a high heat (depending on the size of the bird, until the breast is at least 75°C)
- Remove the can and allow to rest for 10 minutes before serving. Serve with roasted vegetables or salads.
Notes:
- The butter baste and beer can method will prevent the breast from drying out, but I always recommend a good thermometer for the best results
- The easiest way to increase the heat of a charcoal BBQ mid cook is to open all vents and add some additional charcoal you light on the side with your chimney
- If the chicken is browning inconsistently just rotate 90° during cooking.
This recipe was put together by DGR BBQ. Melbourne based and a friend of BBQs & Outdoor, be sure to follow DGR BBQ on Instagram @dgr_bbq, for more Aussie Barbecue Inspo! 
