Every year, my husband and I host our BMW Motorcycle Club to a Beer Can Chicken Cookout at our house. This year was no exception. Join me for the way to make the best chicken on the grill. We cooked 10 chickens this year (down two from last year).
1. Start by washing the chickens very well in cold water. 
2. Be sure to remove all the gizzards and necks.
(The house is ready and the dogs are thrilled! - we keep the doors wide open all summer long to the kitchen and the sun-room.)
3. Wash the beer cans off (since they will be inside the chickens) and dump off half the beer for use later.
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4. Oil the chickens up a bit so seasoning will stay on the bird while cooking. Sprinkle with Salt, Pepper, parsley, garlic and any spices you like.
5. Prop the chicken up on the beer can so the two legs and the can form a tri-pod.
6. The chickens need indirect heat and they drip alot of juices, so I use a roasting pan when cooking multiple chickens on the grill. The large roasting pans hold six smaller chickens.
If you are only cooking one chicken, try using a cast iron skillet.
7. Place the birds on the grill and turn the heat to just shy of medium heat or around 275 degrees. Use the poured off can of beer and a mix of soy sauce, honey and mixed seasons to baste the chicken. Remember, the more you baste, the moister the chicken.
2. Be sure to remove all the gizzards and necks.
(The house is ready and the dogs are thrilled! - we keep the doors wide open all summer long to the kitchen and the sun-room.)
3. Wash the beer cans off (since they will be inside the chickens) and dump off half the beer for use later..JPG)
4. Oil the chickens up a bit so seasoning will stay on the bird while cooking. Sprinkle with Salt, Pepper, parsley, garlic and any spices you like.
5. Prop the chicken up on the beer can so the two legs and the can form a tri-pod.
6. The chickens need indirect heat and they drip alot of juices, so I use a roasting pan when cooking multiple chickens on the grill. The large roasting pans hold six smaller chickens.If you are only cooking one chicken, try using a cast iron skillet.
7. Place the birds on the grill and turn the heat to just shy of medium heat or around 275 degrees. Use the poured off can of beer and a mix of soy sauce, honey and mixed seasons to baste the chicken. Remember, the more you baste, the moister the chicken. Keep the temp consistent!
8. Cook the birds for two hours minimum. You can keep the chickens on the grill longer, but remember to turn the heat down to 220 after 2 hours and fifteen minutes, otherwise your meat could dry out. When the birds are done, they will slip easily off the beer cans and the chicken will fall off the bone!
Did someone say Chocolate Chip Cookies????
Sixty Cookies all in a tower! YUM - A sweet ending.
8. Cook the birds for two hours minimum. You can keep the chickens on the grill longer, but remember to turn the heat down to 220 after 2 hours and fifteen minutes, otherwise your meat could dry out. When the birds are done, they will slip easily off the beer cans and the chicken will fall off the bone!
Did someone say Chocolate Chip Cookies????
Sixty Cookies all in a tower! YUM - A sweet ending. If you try this, please let me know how it worked out for you! I'd love your feedback.
Check out VTBeemer.blogspot.com for more pictures and shots of the bikes at the meet!
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