This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken I've ever tasted. The secret: an open can of beer is inserted into the cavity of the bird, which is cooked upright on the grill. Besides being incredibly tender, the bird makes a great conversation piece. The recipe was inspired by the Bryce Boar Blazers, a barbecue team from Texas I met at the Memphis in May World Championship Barbecue Cooking Contest. The proper beverage? Beer, of course.
Ingredients
4–6 servings
For the Memphis rub:
Preparation
If making the rub:
Step 1
Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.
Step 2
Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
Step 3
Set up the grill for indirect grilling (see below) placing a drip pan in the center. If using a charcoal grill, preheat it to medium.
Step 4
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.
Step 5
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. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
Step 6
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.
Step 7
Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
Step 8
Using tongs, lift the bird to a cutting board or platter, holding the 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 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)
To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You'll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking.
If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals.
Leave a Review
Reviews (273)
Back to TopI haven't tried this rub, but I just wanted to mention to anyone who cares that this is the best way to make a whole chicken. Beer, ice tea, coke, sprite, lemonade or wine. Pick a rub and a liquid, and you can't fail. The combinations are countless. I've started brining, and it's opened up a whole new set of option.
daveschauer
Cumming, ga
10/4/2013
This was awesome. I smoked it in a Weber charcoal grill with chunks of mesquite. The chicken took on a good dark brown and was very moist and smokey.
Jamo3030
8/19/2012
Incredible chicken and rub! My kids absolutely loved it!
mer1970
10/23/2011
This is an excellent dish to serve to company. All the preparation takes place before your guests arrive. It's easy and everyone loves it! Hard to go wrong with this recipe.
maxwino
Alameda, CA
9/1/2010
Try it with a Turkey and a can of Foster's, I'm tellin' ya it's a great thing to bring to a Thanksgiving potluck!
Anonymous
MD
7/18/2010
This is the best rub
Metarene
5/27/2010
perfect every time
drshell
hilo hawaii
4/6/2010
I tried something different and it turned out great! I used spicy V8 juice instead of beer last night. Combine that with my favorite dry rub and the chicken was terrific. I have been cooking beer can chicken for years, but this new twist gets an A+.
davidbcannon
7/22/2009
Made this last night for friends. I used a Creole seasoning as the rub and had a 7 lb chicken which cooked in about 3 hours. I use a gas grill that has three burners so I put the chicken on the center burner which was turned off, and had the two outside burners on medium-high. The chicken was moist and tender and my company loved it! This may become my "standard" way of cooking chicken, especially when we don't want the heat of the oven inside the house.
Anonymous
Westchester County, NY
7/14/2009
This was good,tasty and moist. I used an asian rub, both inside and out. Had to hide the chicken so that I would have leftovers
lisaperotti
Marin County
7/4/2009
We absolutely love this recipe. I used to make it with the Memphis rub, but now I just use whatever southwest barbecue seasoning I have on hand (Carl's Western Barbecue Spice is a favorite). It's perfect for entertaining, not just for its novelty value but because it's so easy and inexpensive, and my guests ALWAYS ask for the recipe. Thanks, Steve Raichlen, for putting it on the Epicurious website so I don't have to photocopy it out of my Barbecue Bible anymore.
DWuerfel
9/13/2008
I have made this twice. Both times we all loved it. It was very moist and tender both times. We smoked in a smoker and finished it off in the oven. We also put TONS of seasoning on the outside - very important. Will definitely make again!
Anonymous
Dallas
9/8/2008
For the website I listed to show my picture: http://i4.photobucket.com/albums/y126/PurpleTwilite824/DSC03938.jpg Remove the spaces and it should work.
PurpleTwilite824
9/6/2008
I have made this twice already and love it. The first time, I realized it did not fit on my grill so I had to cook it in the oven. I followed the recipe as shown, but for oven did: 400 F for 30 minutes to brown the outside first, then another hour to hour and fifteen minutes at 350 F to finish the cooking process. I also, instead of throwing away the tenth of the beer at the top of the can, used it by pouring that into a different dish and then added a bit of the memphis rub and then injecting this right into several spots of the chicken. This helped spread the flavor throughout. I have not had it grilled, but it comes out so well and evenly cooked and browned in the oven that I think I'll make it this way year round. I also loved that I found actual beer can chicken holders at the outdoor store so that it's no fuss no muss. We love this recipe, thank you for it. To see a picture of the chicken the way I make it using the recipe provided but in the oven, visit http://i4.photobucke t.com/albums/y126/Pu rpleTwilite824/DSC03 938.jpg
PurpleTwilite824
Aviano AB, Italy
9/6/2008
When our chicken is ready to sit on the throne I always place cloves of garlic under the skin of the breast & thighs. I also stuff quartered apples inside. Next time (which happens to be this weekend) I plan on adding quartered onions with the apples & adding brown sugar with my rub. Either way, you cannot go wrong with the basic recipe and add your own touch. Moist & falling off the bone tender.
Anonymous
Kansas City, Missouri
8/28/2008
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