Saturday, November 17, 2007

Beer Can Chicken

It's coming up on Thanksgiving and there will be a great deal of turkey eaten this coming week. I want to honor the brave sacrifice of the turkeys by posting the, now famous, Gilliard Beer Can Chicken recipe

Some people like more than one bird on their table, others like goose or duck. This is the place to share those non-turkey holiday meal ideas

Beer Can Chicken

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 liquid

You can make a spice rub by mixing fresh and dry herbs and toasting them in a dry frying pan.

You can also use coke, ginger ale, or coke instead of 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 take several gulps (make them big gulps so that the can is half full). 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.

Place the bird on the lowest rack in the oven, remove other rack. Cook at 325 until juices run clear.

For those we are about to eat, we salute you!