This Sunday is Father’s Day – so I thought I devote this weeks recipes and blogs to Dear Old Dad … or Young Dad.
Men are usually the Chief BBQ’er and this time, I’m suggesting that Mom take over the chore with Beer BBQ Chicken. That way, Mom gets to cook and Dad gets the beer!
I’ve explained in the recipe how to do this with a beer can – half filled after drinking half of it, of course. But if you want to save the drippings to make a gravy, or just don’t want to bother with the beer can … another idea is to use your Bundt pan! It works just as well – just use the center post instead of the can and all the drippings will go right into the pan for pretty easy cleanup. You can use a tube pan, but if you do, you will need a rimmed pan under it to catch leaks…the Bundt pan is much easier! Keep this in mind during non-BBQ season when you might want to make this in the oven….the Bundt pan will be your answer then, too.
Once the chicken comes off the grill to rest, you can pop on your sweet corn and any other veges to grill and it will all be ready to eat so Dad can be King for A Day
Beer Roasted Chicken
- 1 3 to 5 lb chicken
- Spice rub for poultry – or seasoning of your choice (example: salt, pepper, garlic, rosemary, dried chipotle powder, paprika, etc.)
- Vegetable oil or butter
- 1 12 oz. can of beer (your choice)
Wash the chicken, inside and out, removing any packaged giblets (freeze them to use for soup). Dry with paper towels. You won’t get it completely dry on the inside, but do your best. Rub inside and outside lightly with vegetable oil, then with the poultry rub or seasoning. Get some under the skin. Put into a plastic bag, seal and refrigerate overnight.
Heat grill for indirect cooking on high for about 10 minutes. If using coals, make a circle of coals leaving the center empty, and wait until they get a light coating of ash. (Temperature should be about 325.) While waiting for the grill to heat remove chicken from the refrigerator.
Open the beer and drink half of it – only half! Punch a few more holes in the top of the beef can and carefully insert the can into the rear of the chicken as far as it will go. Only about 1″ or so of can should be seen from the bottom. Careful….don’t spill the beer!
Brings the legs forward to help balance the chicken on the can; it should stand up straight. Put the chicken on the indirect heated side of the grill (or in the middle of the coal-fired one). Cover the grill and let roast for about 1-1/4 to 1-1/2 hours or until the chicken reaches an internal temperature of 165 and juices run clear.
Remove from the grill carefully – let stand about 10 minutes, then carefully remove the beer can and discard it and its contents. Carve the bird with and enjoy.