Hey there, fellow barbecue enthusiasts! Today, I’m excited to share one of my favorite recipes with you: beer can chicken. This isn’t just any chicken recipe—it’s a technique that turns a simple whole chicken into a mouthwatering spectacle, right on your Weber charcoal grill. I’ve cooked a lot of chicken in my day, but there’s something special about the way this recipe turns out every time.
For those new to this, beer can chicken involves roasting a whole chicken over an open can of beer, right on the grill. The beer steams up into the chicken as it cooks, helping to keep it incredibly moist and infusing it with subtle flavors from the inside out. Some folks might question this method, but I swear by it—the results speak for themselves!
To get this right on a Weber charcoal grill, you'll need:
The Trompo King:
That holds the chicken upright, making sure it cooks evenly all around.
The Vortex:
This is a game-changer. It’s a cone-shaped metal that redirects the heat in the grill, simulating an indirect cooking environment with an infrared effect that crisps the skin perfectly.
A Can of Beer:
The centerpiece of our recipe. This isn’t just for show; as the beer warms, it steams the chicken from the inside, keeping it moist and tender.
Prep Work: First off, remove the grill grate from your Weber. I like to start by spraying the chicken with some duck fat spray for extra crispiness, then generously seasoning it with Greek Freak seasoning and a sprinkle of Habanero Salt.
Assemble the Setup: Place the Vortex upside down on the Trompo King inside the grill. This setup not only holds the chicken perfectly but also catches drippings that add to the flavor. Next, sit the chicken over a beer can that's three-quarters full—the legs should be at the bottom to keep it stable.
Add Some Flavor: I top the chicken with a whole onion to block the opening at the top of the bird. This traps the steam inside, ensuring no flavor escapes.
Cooking with Precision: Here’s where my Meater thermometer comes into play. I stick it into the thickest part of the breast to keep track of the internal temperature without needing to lift the lid. Set it to alert you at 160°F for perfectly cooked chicken.
Fire It Up: I arrange FOGO Premium Black Bag charcoal around the outside of the Vortex, light it in several spots, and let it burn. This specific arrangement in the Weber charcoal grill allows the heat to envelop the chicken, cooking it evenly and infusing that irresistible smoky flavor.
The Cooking Process: I keep the grill at a steady 375°F. Every 20 minutes, I rotate the lid to adjust the top vent, which helps manage the heat distribution, crucial for getting that evenly crispy skin.
Rest and Serve: Once my Meater thermometer tells me the chicken is done, I gently remove it from the grill and let it rest for about ten minutes. This rest period lets the juices redistribute, making every bite succulent and flavorful.
Making beer can chicken on my Weber charcoal grill isn’t just about cooking; it’s about creating an experience. Each element, from the Vortex to the Meater thermometer, plays a crucial role in delivering a chicken that’s not only flavorful but also a showstopper at any cookout. Give this recipe a try and see for yourself how a simple can of beer transforms a whole chicken into a feast. Happy grilling, and enjoy the delicious results of your smoking beer can chicken!
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