Beer Can Chicken

Obviously, you start with the Rub: there are many versions, but in this case, a variant of the Cajun Rub has been used, to which brown sugar has been added and thyme and white pepper omitted. This is to 'soften' the pungent aromas by adding sweetness that mitigates the intensity. The ingredients are combined in a mortar 1 and pounded until a well-blended powder is obtained. 2. To make the rub adhere well to the chicken, brush the surface of the skin with melted butter. When well brushed, sprinkle the chicken with the rub, 'rubbing' it evenly 3.

It is also good to insert some rub inside the upper and lower cavities of the chicken 4.

INCREASE INTERNAL MOISTURE

As mentioned, the barbecue provides dry heat that tends to dry out the tissues (do you know the texture of rotisserie-cooked chicken breast?). To prevent this massive dispersion, you can act on two fundamental components. The first is to decrease the cooking temperature, and the second is to 'increase' the amount of liquids present in the meat. To increase the liquids inside, it is necessary to prepare a flavored liquid to inject into the breast, thighs, and drumsticks. Usually, salted chicken broth flavored with Worcestershire sauce is used 5 (easily found at the supermarket and has a very particular taste). To inject 6, it is advisable to use a food-grade syringe with larger nozzles that allow solid microparticles to pass. Load the syringe with the flavored broth, insert the syringe deep, and inject while simultaneously withdrawing the syringe with a slow movement. This movement allows better diffusion of the liquids inside. During injection, the tissues will swell, indicating correct infiltration of the liquids. It is possible to infiltrate even half a liter of liquid for a 2.2 lbs chicken. A large part will still be lost, but the result will be very moist and juicy meat.

THE CAN

When our chicken has been flavored with the rub and injected with the flavoring liquids, it must be placed on the can by inserting it into the lower cavity of the chicken. To balance it, the wings must be blocked in position behind the back, placing the thighs forward. The can has always raised several concerns due to the possibility that the epoxy resins with which they are coated could release harmful substances to the chicken. Many unofficial studies claim that the resins, having melting temperatures above 800°F, cannot release harmful substances at normal cooking temperatures. Many others claim they do. American manufacturers certainly did not miss this controversy and invented stainless steel supports that can be filled with beer or other liquids, to provide a support for Beer Can Chicken that is absolutely safe and beyond any reasonable doubt (7-8-9).

Once prepared and dusted with the rub, infiltrations made, and the chicken positioned on the can (10-11), let it marinate for half an hour. Meanwhile, start lighting the barbecue. In this case, we used a type of barbecue called 'Kettle.' The kettle grill is NOT a brand but a type of barbecue (the proper term is grill and not barbecue). For more clarifications on the kettle, see the recipe for Smoked Chicken Wings with Tabouleh.

COOKING THE BCC

Once the coals are lit, close the lid and act on the air vents to stabilize the temperature. When the desired temperature is reached, you can start cooking the Beer Can Chicken. First, chips are thrown directly onto the coals through a window on the food grid. The window is lifted, and using barbecue tongs, chips are placed to burn 12. A minimum amount of chips will be needed, as many as fit in a hand, so to speak. The lid is closed again, and you wait for the aromatic wood chips to start producing smoke.

Only after smoke production, place the support with the chicken, close the lid, and stabilize the temperature around 284°F - 320°F by adjusting the air regulation sliders, and let it cook. At these temperatures, the chicken will cook in two and a half to three hours maximum. The advantage of the low temperature is to obtain very moist and juicy meat.
The chips will burn for about 20 minutes, after which a new addition will be made. This amount will be sufficient to smoke the chicken without devastating its flavor. After the smoking time, proceed to wet the chicken surface with apple cider vinegar, possibly with a sprayer 14 (a brush will also work fine). This procedure serves as a mild 'solvent' in which the phenolic substances resulting from wood combustion will dissolve and fall to the base of the support. This will allow for a much softer smoked aroma as it will 'wash away' the unpleasant aroma substances contained in the smoke. The vinegar will not be noticeable except for a minimal increase in the acidity (which is highly recommended in these preparations) of the outer crust.

WHEN IT'S COOKED

It will be cooked when it's cooked. This is what an American would say. It means that cooking is subject to having been successful in stabilizing the temperature consistently. However, it is known that when using charcoal (especially if not using compressed briquettes), temperature swings are very frequent: Charcoal gradually goes out, and the temperature drops, then rises suddenly, maybe even above the limit, when replenishing. Also, frequently opening the lid to peek at the cooking food causes temperature drops. In this case, Americans have a fun saying: "If you are looking, you are not cooking."
Ultimately, temperature fluctuations significantly alter cooking times. Using a probe thermometer makes everything easier. When the chicken reaches a core temperature of 180°F, it means it is perfectly cooked. Thermometers are very economical and certainly an indispensable tool. Once cooked, the chicken is served on the table directly on the can. Showing it to your guests will be a fun moment that will provide interesting conversation starters. A quick side dish can be made with potatoes cooked directly on the ash 15. They are wrapped in aluminum foil, placed directly on the coals, and forgotten. They will certainly be cooked together with the chicken. Beer Can Chicken is almost always the first preparation for those approaching this new and exciting cooking style.