Serious Eats: Recipes

Big Bud's Beer Can Chicken 

[Photographs: Ben Fink]

Guy Fieri certainly wasn't the first to come up with beer can chicken, but it's a dish that has his name written all over it. Guy Fieri Food has plenty of recipes that involve raiding the bar, cocktail-inspired fare like his awesome Bloody Mary Steak and quite a few that involve cracking open a cold one.

Big Bud's Beer Can Chicken is Fieri's version of beer can chicken, named for his preferred brew for this recipe, all-American Budweiser. The bird is rubbed with a spiced (but not very spicy) blend of oregano, ginger, onion and garlic powder, paprika, and sage, and then set atop a can of Bud popped with a few cloves of garlic. The chicken is placed vertically in the pan and draped with slices of bacon. Since the cooking happens upright, the grease from the bacon drips down the chicken during the cooking, basting it with all of its salty smokiness.

If you've never attempted beer can chicken at home and find yourself with a few cans of Bud hanging around this fridge, this recipe is a great place to start. The bubbling can of garlicky beer steams the bird from within while the spice-rubbed, bacon-coated exterior crisps from the outside, leaving you with a super juicy whole chicken with crackly, spice-burnished skin.

As always with our Cook the Book feature, we have five (5) copies of Guy Fieri Food to give away this week.

Reprinted with permission from Guy Fieri Food by Guy Fieri. Copyright © 2011. Published by William Morrow, a division of Harper Collins. Available wherever books are sold. All Rights Reserved.

Printed from

© Serious Eats