This was my first attempt at beer can chicken. My Dad has made it a few times and it’s always been really good. And when beer is involved, it’s got to be good.
For those uneducated about beer can chicken, it’s essentially a whole chicken on a grill with a can of beer in the cavity. The beer boils inside and moisturizes the chicken and creates really tender meat.
I started out with two chickens rubbed them down with oil, salt and pepper. Next time I’ll put a grill rub on them, but they still ended up really tasty.
Make sure to remove gizzards and neck from the cavity.
The gaping holes remind me of the space creatures from Sesame Street.
These guys have to cook in indirect heat for about 45 minutes. I faced these guys towards each other so they have a little something to talk about.
You’ll want to open a close to room temperature beer and take a big chug then put it your chicken. It should only be about half full.
What did one chicken on the grill say to the other chicken on the grill?
Your goose is cooked.
They’re done when the breast hits 165 degrees. Yes, I am a breast man.
It’s wise to have an assistant, unless you’ve got a black belt in grilling, help with taking the bird off the grill as well as some oven mitts.
Cut, pull, and serve.
Last night we had over Mrs. Shoo’s parents for dinner. Someone had a hankerin’ for red meat, so I got permission to go all out. Above, 3 ribeyes (left), 3 porter house steaks (right). When it comes to seasoning I like just the basics of salt and pepper.
I’ve found from experience that you really don’t anything more than the basics if the meat is just right. I wish I could eat these all over again. Hello heart attack!
I don’t care if Hank Hill cooks with propane, I cook with charcoal. Oh yeah! Tips on positioning charcoal: Create a mound to promote a quicker fire, once the briquettes are all white push them to sides of the basin leaving an empty space in the center. This way the meat cooks with indirect heat. Say no to burnt exteriors!
These are thicker steaks, so they took about 15~20 mins. to cook. I know it’s tempting, but don’t spastically keep opening the lid to check on them. Trust me, I know it’s tempting.
Looking good. I put the ribeyes in the middle because they have more marbling (fat) and cook quicker. Hurry, put the lid back down.
That’s a good looking steak. Delish!
Today was a beautiful day. Mrs. Shoo and I went on a 2 mile walk with the dogs, stopped by Ace for cheap hot dogs, and I cleaned out the garage, pumped up the tires on the bike and went for a ride. But, the best part of the day had to be dinner. I grilled some mean ribeyes. Ohh man they were good. It’s a good thing we didn’t have company because we wouldn’t have had enough and the moans and groans that were being uttered because how delicious everything was… well they would have scared anyone.
What a beautiful March 1st.
It’s not a grill, unless it’s a Weber
Delish…
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