Ted Reader: Quickie Griller Recipe number 10; Devils Brewed Beer Can Chickens, dead easy. Okay, take a can of beer, we are using that Devils Brew right here by Great Lakes Brewery, pop it open, just so that you remember, take a sip and so that you remember that you are remembered, take a second sip. I have got a fancy little beer can chicken holder here, just like this, but if you have a ceramic one use that, if not just balance it. I’m going to take a little pie plate, set it on top. Now I just going to catch all the drippings and you are not going to have any flare ups on your grill. Take a chicken; this is a narrow chilled bone in frying chicken weighted about three to four pounds.
You are going to insert the can on to the chicken like that, make sure that the wing tips that you tucked in behind, take the skin from the neck area close it over, so that you keep all the moisture in. This is the fast way of roasting the chicken, the beer here is going to boil and create steam and keep your chicken nice and moist on inside and this going to roast on the outside and get nice and crispy.
Then what we do? We are going to little bit of my better butter burger seasoning, its my barbecue rub with butter granules added. We are going to add three tablespoons of this into a mixture, I have little just bit of olive oil, stir it up, grab another basting brush and baste the outside of the chicken with all the seasonings, mix it all up and then the herbs everything. All over, this saves your hands from getting all dirty, it’s nice and easy and save this mixture because you can baste during the grilling process, the roasting process all done. We are going to throw this into -- not throw it, but placing into a preheated grill at about 354 degrees, its going to roast for about 20 minutes of pound and it should take about an hour and half maximum to do this. So it’s fully cooked at 170 degrees internal temperature. You have to take this and you’ll place this straight on the grill and as you can see, we have one that’s already done.
Here we go, that one is ready. This one we’ve been basting with my Crazy Canuck Barbecue Sauce, just in a last 15 minutes of grilling time, paste it up just like that. See all these juices you can save later for basting and drizzling over top, nice and easy ready to rumble. All right. Now how do you tell when it’s done? You take a meat thermometer, and insert it into the thickest part and you watch it come up, where our 160, which is well done for right now a 170 degrees and climbing 175, fully cooked. Nice and easy, ready to go. To remove it, take it off the hot pan, use a pair of tongs, two pairs of tongs to hold it and allow it to cool for about five minutes before you try and remove it from the can. The can is hot, the ring is hot, the chicken is hot, so be careful. If you want to use some rubber gloves, remove it that’ll be easy. Crazy Canuck Barbecue Sauce, I’m a Crazy Canunk; this is my sauce, its great on your ribs, it’s great on your chicken. It makes everything sticky and that’s what it’s all about baby.
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