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Old 23rd January 2010, 09:56   #1 (permalink)
immac
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Beer-Can Chicken BBQ

I have just finished doing this for the first time - and a great success it was.

This method is big in USA, but new to me. There are many recipes, but the essential is to take a can of beer and half empty it (do what you like with the spare!). Make some holes in the upper (empty) part of the can to allow steam out.

Take a chicken and place the bird on top of the can forcing the can into the cavity (this is easier if the bird is dead first! otherwise it might struggle) so the bird is upright on the can and itīs legs support it. Put on a pan (so the heat is not direct on the bird and it saves fat on your coals) and put that on a low BBQ with the dome closed. The beer will steam the bird from the inside. Baste every half-hour. Two hours will do it, possibly less, and you will have a moist succulent bird with crispy skin.

There are many options (google it) for flavouring, but the basic method is the same.

Does not work on open BBQ.

Ian
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