Beer can chicken is probably the easiest of recipes, but turns out great flavors every time. The key to beer can chicken is to make sure that the skin turns out crispy.
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towel. Apply the oil all over the chicken skin and then rub the bird with Code 3 Spices 5-0 Rub.
Open beer cans and empty half of each can (you choose how).
Cook the chicken over medium-high indirect heat with the lid on for 1 1/2 hours.
The chicken is done when the breast reaches 165 degrees F and the thigh is 180 degrees F.
Arthur Aguirre is a barbeque enthusiast who loves to eat what he cooks as well as take pictures and write about his creations on his blog MajorLeagueGrilling.com. His unique barbeque techniques have led to many of his recipes being published online. His barbeque team, Major League Grilling, has won nearly 20 awards (including Grand Champion at the Soybean Festival in Mexico, Missouri) in its first two years of competiton.
Publisher: Skyhorse Publishing
Penned: April 2014
What's Inside: Almost 200 recipes for grilling and/or smoking ribs, poultry, brisket, pulled pork and more collected from barbeque champs across the country.
You'll find ideas for everything from award-winning main dishes (think South Carolina Ribs Yankee Style) to family cookout favorites (like Bacon Wrapped Meatballs) and side dishes (make mine Southwest Summer Corn Salad), Fun for anyone who enjoys firing up the grill, this collection of cookout favorites also includes dozens of full-color photos and tips for creating delicious rubs, glazes and sauces.
Time Out: 358 pages
Available: $24.95 hardcover at Amazon and other retailers
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