Smoked Beer Can Chicken

Smoked Beer Can Chicken

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by Taylor Mathis

WCNC.com

Posted on August 23, 2013 at 12:08 PM

Updated Friday, Aug 23 at 12:47 PM

Smoked Beer-Can Chicken
From THE SOUTHERN TAILGATING COOKBOOK: A GAME-DAY GUIDE FOR LOVERS OF FOOD, FOOTBALL, AND THE SOUTH by Taylor Mathis.  Text and photographs copyright © 2013 by Jeffrey Taylor Mathis.  Used by permission of the University of North Carolina Press.  www.uncpress.unc.edu
Smoked Beer-Can Chicken is the moistest chicken you’ll ever eat. Use whatever beer you’re drinking at your tailgate. I suggest you invest in a beer-can chicken stand. You can find one in the hardware or grilling section of a home goods store or online. Once the chicken is cooked, I like to pull off a piece of meat and eat it on soft white bread with a dollop of Taylor’s Barbecue Sauce.

Makes 4 servings

•    1 (5-pound) fresh fryer chicken
•    1 teaspoon salt
•    1 teaspoon garlic powder
•    1 teaspoon black pepper
•    1 teaspoon grated lemon zest
•    1 can of beer
•    1 smashed garlic clove

The night before the tailgate, remove the chicken from its packaging and rinse. Remove the neck, giblets, and anything else from inside the chicken’s body cavity. Pat it dry with paper towels. Wrap it in plastic wrap and refrigerate it in a sealable container. On game day, pack the chicken in a cooler. Mix together the salt, garlic powder, pepper, and lemon zest and pack in a sealable container.

On-site, prepare the smoker with hickory chips according to the manufacturer’s instructions. Open the can of beer and pour about half of it into a plastic cup to drink while the chicken is smoking. Add the smashed garlic clove to the beer can. On a clean sheet pan, place the beer can into the beer-can chicken holder. Place the chicken upright on top of the beer can, inserting the beer can into the cavity. Rub the outside of the chicken with the salt, garlic powder, pepper, and lemon zest mixture. Cook at around 240° for 3–3 1∕2 hours. The chicken is done when the center of the breast meat reaches 165°.

Once the breast meat reaches the correct temperature, remove the chicken from the smoker and let it rest for 10 minutes on a sheet pan. Remove the chicken from the beer can and allow guests to choose their favorite parts.


Lime Cooler Punch
From THE SOUTHERN TAILGATING COOKBOOK: A GAME-DAY GUIDE FOR LOVERS OF FOOD, FOOTBALL, AND THE SOUTH by Taylor Mathis.  Text and photographs copyright © 2013 by Jeffrey Taylor Mathis.  Used by permission of the University of North Carolina Press.  www.uncpress.unc.edu
Lime Cooler Punch is family friendly and refreshing, mixes together on-site, and is a nice alternative to soft drinks.

Makes about 1 gallon

•    2 (12-ounce) cans of frozen limeade concentrate, thawed
•    1 cup pineapple juice
•    1⁄4 cup fresh lime juice
•    3 liters seltzer water
•    2 limes

In a sealable container, add the limeade concentrate, pineapple juice, and lime juice. Stir together until mixed. Refrigerate overnight. At the tailgate, pour the limeade mixture into a large serving container. Add the seltzer water and stir. Slice the limes into thin slices, add to the punch, and stir. Serve over ice.


 

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