Tips - Beer Can Chicken

If you are going to make this delicious, juicy chicken dish I have a couple of tips for you.

First, make sure chicken is close to room temp. Make sure it is well washed, trimmed of fat and dried, inside and out using paper towels. One way to make the bird less greasy is to rub it down with lemon juice before final rinsing.

Once you have a dry bird in hand I suggest a nice massage using light molasses, this will help the dry rub stick and provide a little sweetness, not to mention a nice tan chicken at the end.

You can go wild with spices; the sky is the limit. Also, you don't have to use beer at all, Coke, coconut-water, fruit-juices, anything goes. However, make sure the can is 1/3 to 1/2 empty and at room temp. to start. What you are looking for is good steam to cook and moisten the inside of the chicken.

Don't waste your money on one of those fancy stands, a can and two chicken legs make for a perfect tripod and a stable bird.

Grilling on indirect heat is great; however, your kitchen's oven will produce a great bird every time.

For recipe, tune in another time...