Beer Can Clone Chicken
contributed by Monkey Power
1 large (3-4 lb) chicken
1 empty beer can with top removed (or extra holes added)
3 bottles of Flying Dog K9 Cruiser Altitude Ale (or any good, rich, full-bodied ale)
1 handful of mesquite chips (soaked overnight in water)
1 sprig fresh rosemary
Dry Rub:
tsp fresh ground pepper
tsp kosher salt
tsp sage
tsp majorum (rub between hands until finely powdered)
1/2 tsp garlic powder Pour one beer. Deeply sniff its aroma. Take a mouthful and swish it around and enjoy the rich flavors. Swallow. Take one more large drink. Now we can get to work. :D
Rub the chicken using the spice mix on the skin and inside the cavity. Stuff the sprig of rosemary inside of the cavity. Next, fill the empty beer can about with half of a beer. When your grill has reached medium heat, place a drip pan under the grate where the chicken will sit. Pour the other half of the beer into the drip pan and add some water so that you have a few inches of liquid covering the bottom. Take care that it doesn't go dry during cooking.
Drink some of your beer. :)
Lightly oil the beer can. Place chicken over the beer can so that the can and the legs make a tripod on the grill grate over the drip pan. Can should fit snugly into the cavity with a few inches showing. Wrap mesquite chips in a foil packet with the ends open. Place over coals on top of grate.
Finish 1st beer. :)
Cook for approximately 1 1/2 hours. Resist the urge to peek at it very often. Just enough to control flareups, which should be infrequent if drip pan is kept full. Meat will be very tender and falling off of the bone, but still very juicy.
Enjoy extra beer while the chicken cooks.:D
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