I first had beer can chicken or “beer up the butt chicken” while visiting my father on Summer break in Baton Rouge when I was a teenager; a rudimentary, masculine application that I loved because of the crispy, dark skin and ultra moist meat that it yielded. Even then, it seemed like it took a long time to complete, grilled slowly over white hot charcoal, reaching delicious completion not because he used a thermometer to check for the internal temperature reaching 165 degrees that we all abide by today, but rather when the keg and wing effortlessly pulled away from the body.
It’s sometimes difficult to “mess” with a good thing, but like so many chefs and foodies who live to play mad scientist on the grill, I also wanted to see what extra layers of flavor, texture I could bring to this iconic, and very American recipe. These days I prefer to “smoke” the beer can chicken rather than simply grill, roast it - using the traditional technique, but now with the addition of hickory or pecan wood over hot coals. We all know that smoke and beer go brilliantly together, and the neutral meat of poultry simply makes it possible for the fragrance and flavors of both to harmonize.
I also embellish the beer a bit as well, using a can opener to remove the entire top, then adding whatever botanical combination tickles my fancy. I’ve used a myriad items to the half drunk can that include but are not limited to herbs, garlic, bbq sauce, citrus, onions, peppers, and even wine. This recipe calls for garlic, rub, onions, and a jalapeno pepper - but feel free use whatever you have on hand.
Whether you’re trying it for the first time or simply revisiting a family favorite, do yourself a favor and spend a lazy afternoon this season with a cold beer and a smoky chicken…at the same time.
SMOKED High South Beer Can Chicken
INGREDIENTS
1 large whole chicken (3 to 4 pounds) from Richard’s Meat Market
3 tablespoons High South BBQ Rub*
1 can (12 ounce can of Ozark APA or Lager beer
1 green onion, chopped
1 garlic clove, whole
1 jalapeno pepper, whole
*For the Rub:
1 cup: black pepper
1 cup kosher salt
1/2 cup brown sugar
4 tablespoons cumin
4 tablespoons paprika
4 tablespoons granulated garlic
3 tablespoons onion powder
3 tablespoons garam masala
TECHNIQUE
For the rub: Combine all the ingredients in a jar, close lid tightly, shake to mix.
Preheat smoker to 225 F. Place rub all over chicken. Drink half the can of beer, then, with a can opener, cut and remove the top of the beer can. Add onion, garlic, jalapeno pepper, and pinch of rub to beer.
When the smoker is ready, place the beer in the middle of the rack; then gently place the chicken over the beer with legs placed to keep upright.
Smoke chicken for 3 to 4 hours or until internal temperature of both the thigh and breast reach between 160 and 165 degrees F.
Once cooked thoroughly, remove from heat and allow to rest for 10 to 15 minutes. Carve and enjoy with sides sides such as German Potato Salad