Tuesday, April 10, 2007

Beer Can Chicken using our Double Barrel Chicken Cooker

Beer Can Chicken using our Double Barrel Chicken Cooker
The beer adds wonderful flavor and moistness to the grilled meat, but if you don't like beer use something else.
• 12 oz. can beer (your choice on brand)
• 4 lb. whole chicken
• 2 Tbsp. Rufus Teague Meat Rub
• 1 Double Barrel Chicken Cooker

Remove giblets from inside chicken, rinse well inside and out and pat dry. Sprinkle outside of chicken with 1 Tbsp. of the Rufus Teague Meat Rub. Sprinkle 1-1/2 tsp. of the rub inside the chicken. Pour ½ the beer of choice into well. Sprinkle remaining 1-1/2 tsp. of the Rufus Teague Meat Rub into the beer.

Hold the chicken upright, with the opening of the body cavity at the bottom, and lower it onto the raised well so the well fits into the cavity opening. Pull the chicken legs forward so it stands upright. Tuck the tips of the wings behind the chicken’s back.

When ready to cook, place the chicken cooker in the center of the hot grill. Cover the grill and cook until the chicken skin is crisp and dark brown. The meat will be cooked through (180°F on an instant-read meat thermometer inserted in the thickest part of a thigh, not touching the bone) in about 1-1/4 to 1-1/2 hours. If the chicken starts to brown too much, loosely cover with aluminum foil.

Using baker’s mitts /gloves carefully transfer the (hot) chicken cooker to a level non-burnable surface. Let the chicken rest for 5 minutes, then carefully lift it off the well, being very careful not to spill the hot beer or burn yourself. Carve the chicken and serve. Serves 4-6

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