> SOUTHERN INDIANA — To date, the most popular video I have posted for grilling and barbecuing is “beer can chicken,” and there is a reason for that.  “Beer can chicken” is one of the most sought-after barbecue ⁄ grilling dishes on the Internet based on search engine tracking.  How could you not be curious about something called “beer can chicken?”

The technique is surprisingly easy and fun to make.  I do it for my family at least once a month regardless of how cold it might be outside.  The steaming beer imparts a great flavor to the chicken meat, and more importantly results in an unbelievable moistness that is unrivaled compared to any other cooking method used with poultry. Plus, they are funny to look at while they are on the grill.

You can do this on gas, although I have always used charcoal and indirect heat. A quick review — “indirect heat” is a cooking method where hot coals are on the far left and far right of the grill.  The area where the chicken will sit will have no direct contact with heat, as there are no coals underneath it.

I personally add hickory chips to both sides of coals to give the chicken a bit of a smokey flavor.  You can visit www.bbq-my-way.com/beer-can-chicken.html to view directions, photographs and an instructional video that I made and posted a couple of years back.

Basically you empty out 1⁄2 of the can of beer and place it up the back side of the poultry. Personally, I empty it into a cold mug.  Then you balance the bird on the grill with the legs propped in front to make the bird look like it is sitting on the can. Feel free to apply any rubs to the outside of the bird. Personally I like “Fuzzy’s Poultry and Fish Rub” for this.

The internal temperature of the grill should be between 275 and 300 degrees Fahrenheit. Barbecue the  chicken with the lid on.  The steaming beer will speed up the cooking process, so a 3.5 to 4 pound frier should be done within 1 to 1 1⁄2 hours.  Once the breast meat hits 160 degrees Fahrenheit, it is done. Dark meat should be 170 degrees. Turkey will take longer, and depending on the size of your grill, it may not fit. Final temperatures for turkey will be the same as chicken.

If you are a regular reader of my column, you know that one of the things I enjoy about the topic of barbecuing is the ongoing, opinionated debates that take place. Beer can chicken is no different.  

Many believe that water works just as well as beer.  In general, I say “bah humbug!”  If you’re using a light beer, that could be correct, although alcohol evaporates at a lower temperature than water, so using light beer may result in a moister bird compared to water.  Personally, I believe a dark, flavorful ale imparts a nice, noticeable flavor, as well as the moisture. Guinness, various IPA’s (if you like a hoppy flavor) and Newcastle Brown Ale come to mind.  It is sometimes hard to find an ale in a can (without the plastic thing that adds carbonation when you open it) so pour the ale to an empty beer can.

You can also purchase a unit specifically designed for beer can chicken which eliminates the can entirely.  I will include a link on the webpage I referenced earlier in the article. It is inexpensive and can be used on charcoal or gas grills.

The leftover beer can chicken, assuming you have any, makes a wonderful chicken salad, regardless of the recipe you use. I like real mayo, almonds, grapes and celery. I keep it simple so the chicken really stands out.

Enjoy, and drop me an e-mail with your thoughts or questions at www.BBQMyWay.com.

Dave is a BBQ enthusiast from Sellersburg, Indiana, and an official Kansas City Barbecue Society judge.  You can contact Dave with your BBQ and grilling questions by visiting his website,

www.BBQMyWay.com.  Feel free to send him suggestions or questions for future columns.  He encourages you to join his free BBQ newsletter called “The BBQ Gazette” while visiting his website.

He loves to hear from and get to know fellow BBQ enthusiasts!