Tank Cooks Beer Can Chicken
Thanks, Jake Howard, for the recipe.
Send recipes to NJTank99@gmail.com.
Ingredients
- 4lb Chicken
- 1 Beer Can
- Spices of Choice
Directions
- Remove the neck and giblets from the chicken and discard them. Rinse chicken inside and out, and pat dry with paper towels. Rub the chicken lightly with oil, then rub it inside and out with salt, pepper, and a dry rub. Set aside.
- Remove the neck and giblets from the chicken and discard them. Rinse chicken inside and out, and pat dry with paper towels. Rub the chicken lightly with oil, then rub it inside and out with salt, pepper, and a dry rub. Set aside.
- 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 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from the grill and let rest for 10 minutes before carving.
Grilled Stuffing
- Sourdough Bread broken up
- Ground Sage
- Eggs
- Butter
- Cranberrys
- Celery
- Onions
- Apples
Combine the ingredients and cook in a tin over direct heat, covered with foil.
