Carol, message #48 in our group is about beer can chicken. See if you can get some idea there.
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Paddy
Thanks Paddy, you learn something new everyday. I have not been on this site long so I am not a expert at navigating it yet.
Carol
Here's one I use........
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons ground black pepper
3 tablespoons kosher or sea salt
1 tablespoon hickory salt
2 teaspoons garlic powder
When using a propane grill to cook whole chickens on beer-can-like contraptions, you are baking the bird more than grilling it. Some people put the contraption in a tin or foil pie plate to catch the drippin’s, and pour some liquid (water or beer) in to keep the bird moist. Not one to waste even bad beer, I use water.
Especially with chicken, I recommend you use a meat thermometer (just like you do when baking a whole chicken in the over) to test for doneness. Time by itself isn’t a safe way to measure how long it takes to cook the bird. You can make an approximation, but be safe both in cookin’ it, and in managing it after cooking. Don’t cooked chicken sit out too long before storing “left overs” in the fridge or a ice cooler.
And be sure and wash that bird thoroughly under running water before placing it on the “can.” I use a wire frame chicken holder that keeps the cavity open during the cooking process. But then I prefer the way my whole chicken comes out of my Popiel rotisserie machine.
Lemon pepper seasoniing works great. Sprinkle it outside and in the cavity of the chicken.
Paddy
Sorry, I couldn't resist!
