In grilling and barbecue, bragging rights ensures bigger is almost always better, so why not go for broke with beer-can turkey!
'beer-can chicken' on Serious Eats
When asking around to get recommendations on the best sandwiches in the city, the Beer Can Chicken Melt ($11) was recommended to us by one of our trusted bartenders, so we headed down to the Lager House to check it out.
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.
Beer can chicken is an iconic summer dish. This version, however, is roasted instead of thrown on the grill. The theory is that the beer steams inside the bird, making the final product extremely moist. Whether or not that's true, the beer definitely adds flavor, and the addition of a few aromatics takes that even farther. Light beers are the best choice for this dish; I recommend PBR.
Irving Mill is launching a Sunday Supper promotion where two to three bellies can share a meal of "Dale’s Pale Ale Beer-Can Chicken" as the main course, along with salad, soup, and cupcakes for $60. (Or there's always Dr. Pepper-can...
I was discussing Memorial Day eats on the ride home with my coworker and mentioned the possibility of smoking some beer-can chicken this weekend. This utterance caused my workmate to drop his jaw, take his eyes off the road to stare directly at me and exclaim with puzzled excitement, "What the hell is that?!?!"
Photograph from digitalprimate on Flickr Beer-Can Chicken has probably been around ever since folks started sitting around campfires or grills drinking beer, so Elizabeth Karmel wisely takes absolutely no credit for its invention. But she's also smart enough to recognize a winning recipe when she sees one. She has two versions in her book Taming the Flame, but I prefer the one with the simple salt-and-pepper spice mix. You won't believe how moist and flavorful the chicken meat gets using this method. Karmel also gives a recipe for beer-can turkey in her book, which you can win here....