Whether you’re cheering on the Eagles or the Patriots we hope you have a Safe Super Bowl Sunday.
If you are last minute food planning let BJ Poe come to the rescue with his phenomenal Beer Can Chicken
Total Time: 1 hr 30 min
Prep: 10 min
Cook: 1 hr 15 min
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
- Remove neck and giblets from chicken and discard.
- Rinse chicken inside and out, and pat dry with paper towels.
- Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
- Open beer can and empty to half full
- Or Take several gulps
- Place beer can on a solid surface.
- Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
- Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
- Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
- Remove from grill and let rest for 10 minutes before carving.