Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views : Ad Clicks : Ad Views :

Recipe: The way to Make Beer Can Hen on the Grill


Many individuals credit score grill grasp Steven Raichlen with inventing beer can rooster. He didn’t. However he did popularize it, bringing the cooking approach from, as he places it, “the barbecue backwoods to the American mainstream.” What Raichlen taught the world was that setting a rooster on a beer can to cook dinner upright—thus melting fats out and crisping the pores and skin on all sides—is a surefire method to grill a greater chook.

“It’s additionally cool,” he provides. “And you need to by no means underestimate the cool issue.”



If that sounds cavalier, relaxation assured that Raichlen is something however. Earlier than releasing the preeminent e-book on the topic, he put his beer can rooster recipes by a barrage of laboratory assessments. He proved that no steel or label dyes had been absorbed by the meat and found that one of the simplest ways to ensure the entire thing gained’t topple over is to deal with the can like one leg on a tripod—the rooster’s legs being the opposite two.

Raichlen recommends that cooks check out beer can rooster utilizing a charcoal grill and by no means put the chook instantly over the fireplace. As a substitute, use oblique warmth to crisp the surface and preserve the within moist. And use a charcoal grill that has sufficient clearance beneath the lid—this implies a 22 1/2-inch kettle (18 inches is just too small). From there, it’s only a matter of how inventive you wish to get.

Steven Raichlen’s Fundamental Beer Can Hen

(Serves 4)


  • 1 can (12 ounces) beer
  • 1 rooster (3 1⁄2 to 4 kilos)
  • 2 tbsp do-it-yourself rub
  • Non-compulsory: Recent herbs, chopped (thyme, oregano, rosemary, and many others.)
  • 2 tsp vegetable or olive oil
  • 2 cups wooden chips or chunks (ideally hickory or cherrywood)

Choosing the proper can: As a substitute of beer, you may also use a can half stuffed with soda, wine, or fruit juice. Use a 12-ounce can for a traditional rooster, an 8-ounce can for a recreation hen, and a 1-liter “oil can” for a small turkey. For quail, a small can of pineapple juice is good, whereas a duck wants a tall boy.


1. Pop the tab off the beer can. Pour half of the beer out (ideally right into a glass so that you can drink).

2. Take away the packet of giblets from the physique cavity of the rooster and put aside. Take away and discard the fats simply contained in the physique and neck cavities. Rinse the rooster, inside and outside, beneath chilly operating water after which drain and blot dry, inside and outside, with paper towels. Sprinkle 1 tsp of the rub contained in the physique cavity and 1/2 tsp contained in the neck cavity of the rooster. If desired, insert recent, chopped herbs beneath the rooster’s pores and skin. Drizzle the oil over the surface of the chook and rub or brush it all around the pores and skin. Sprinkle the surface of the chook with 1 tbsp of rub and rub it all around the pores and skin. Spoon the remaining 1 1/2 tsp of rub into the beer by the outlet within the prime of the can. The beer might foam up—that’s regular.

3. Maintain the chook upright, with the opening of the physique cavity going through down, and decrease the chook onto the beer can so the can matches into the cavity. Pull the rooster legs ahead to kind a type of tripod, permitting the chook to face upright. The beer can must be the rear leg of the tripod. If cooking on a standup roaster that features a can, fill it with the beer-rub combination and place the rooster on prime, following the producer’s directions.

4. Tuck the ideas of the wings behind the rooster’s again.

5. Arrange the grill for oblique grilling and preheat to medium. If utilizing a charcoal grill, place a big drip pan within the middle. If utilizing a fuel grill, place all of the wooden chips or chunks within the smoker field or in a smoker pouch, preheat on excessive till you see smoke, after which cut back warmth to medium.

6. When able to cook dinner, if utilizing a charcoal grill, toss the entire wooden chips or chunks on the coals. Stand the rooster within the middle of the recent grate, over the drip pan and away from the warmth. Cowl grill, and cook dinner rooster till the pores and skin is a darkish golden brown and really crisp and the meat is cooked by (about 180 levels Fahrenheit on an instant-read meat thermometer inserted within the thickest a part of a thigh, however not touching the bone), roughly 1 1/4 to 1 1/2 hours. If utilizing a charcoal grill, you’ll want so as to add 12 recent coals per facet after 1 hour. If the rooster pores and skin begins to brown an excessive amount of, loosely tent the chook with aluminum foil.

7. If cooking on a can, use tongs to carry the chook by the can and thoroughly switch it (in an upright place) to a platter. If cooking on a standup roaster, use oven mitts or pot holders to take away the chook from the grill whereas it’s nonetheless on the roaster.

8. Let the rooster relaxation for five minutes, then rigorously take away the can, taking care to not spill the recent beer or in any other case burn your self. Halve, quarter, or carve the rooster and serve.

For entry to unique gear movies, celeb interviews, and extra, subscribe on YouTube!

Leave a Comment

Your email address will not be published.

This div height required for enabling the sticky sidebar
Share via
Copy link
Powered by Social Snap