Beer Can Chicken in the Oven

[seannasad2k]

I know this topic has been brought up before. I tried to do a search. I typed "beer can chicken oven" and tried to search entire posts...no matches. I typed "beer can chicken" and clicked search titles only...no matches.

So anyway...if you had to make the beer can chicken in the oven, what temperature would you use and how long would you cook it?

Long-winded story...I'm supposed to make dinner for my parents, sisters, and my aunt & uncle tomorrow. They're supposed to play in a golf tournament in the afternoon. We're expecting rain, (predicted to stop by afternoon but who really knows...I think it's the remnants of Ivan). Tournament might be cancelled. If it is...I'll probably already have bought everything, so will make the dinner even if my aunt and uncle don't come. but...if it's pouring, I don't want to use the grill.

Just in case you're interested...
Menu plan is:
Beer Can Chicken
Grilled steak (chickens sometimes seem so small, and there will be 7 of us...some of whom love red meat, and others who just eat a lot)
Potato Salad 101
Simple Tossed Salad
Double Layer Key Lime Pie

Probably some simple nibbles like crudite and cheese and crackers or guac and chips.

The idea is simple food. I can prep everything while they're golfing and have nothing left to do (aside from remove chicken from grill, throw steak on, and carve chicken) when they get home but visit with my aunt and uncle whom I see rather infrequently.

[Terri_A]

A quick google search turned up this.....

Ted's Beer Can Chicken

Cooking in the oven is the simplest method. To cook the bird on the grill, use Steven Raichlen's instructions below. Serve with lots of mashed potatoes and a spicy gravy made from a combination of half drippings and half chicken stock.


1 medium whole chicken (4 to 5 pounds)

2 1/2 tablespoons Memphis Rub (recipe follows) or your own rub
1 can (12 ounces) beer at room temperature


Rinse chicken inside and out, drain and pat dry.

Sprinkle 1 tablespoon of the rub inside the neck and body cavity, then rub another 1 tablespoon all over the skin of the bird.

Pop the tab on the beer can. Using a "church key"-style can opener, make 6 or 7 holes in the top of the can. Drink or pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer.

Holding the chicken upright, push the chicken down onto the beer can so that the can goes into the cavity.

Stand the "stuffed" chicken on a roasting pan. The bottom of the beer can and the two legs form a triangular support. If the chicken is too big and the beer can unstable, buttress the legs with skewers. No trussing or further basting is necessary.

To roast in the oven:

Preheat the oven to 350 degrees. Roast about 2 hours until the skin is crisp and the juices run clear when the bird is poked with the tip of a knife. Allow the finished bird to rest before carving.

To cook on the grill:

Set up the grill for indirect grilling, placing a drip pan in the center.

If using a charcoal grill, preheat it to medium.

If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.

When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

Cover the grill and cook the chicken until fall-off-the-bone tender, about 2 hours. If using charcoal, add 10 to 12 coals per side and the remaining wood chips after 1 hour.

It's helpful at this point to enlist a second pair of hands. Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support.

Have the board or platter right next to the bird to make the move shorter. (Be careful not to spill hot beer on yourself.) Let stand for 10 minutes before carving.

It's easier and safer to pull the beer can out of the bird and toss the beer can into the sink. But for show and drama, you can carve the meat off the upright carcass.

Serves 4 to 6.

[seannasad2k]

Thank you so much!:D

I apologize, but I came here and did a search, being totally confident that I would find the answer. When the search function didn't work for me, I guess I got lazy!:eek:

It never occurred to me to check the "regular" internet!!!

[patissac]

I remember there was a little booklet from Mrs. Dash and the surreal chef. It had beer can chicken in the oven on it and you just use whatever Mrs. Dash seasonings you like (or your own) and cook the chicken at 450 degrees for one hour. Hope this helps!