Chicks And Beer
Well, to be precise, we’re talking 1 chicken and some beer. Yes, it’s time to cook the fabled Beer Can Chicken!
Let’s see, what do we need:
1 whole chicken
1 can of beer
2 tablespoons Worchestershisterinnagoddadavidashire sauce
2 tablespoons cajun spices (I made the mistake of buying the Commie™ Whole Foods Brand. Do not repeat my mistake. Thanks be to Prudhomme I had some Konriko to add to it to liven it up a bit)
5 more cans of beer
1 smallish onion
1 beer can chicken holding gizmo
Er, the other pot was from lunch. Ignore it and it will go away.
Like all Cordon Glue chefs I have chosen my ingredients with care. This brand of beer was chosen because it reminded me of an incident from my college days when this brand was just introduced. Back in those more enlightened times the consumption of beer (hereinafter refered to as “The Usual Beverage” or simply TUB) was not so regulated on college grounds as it is today. Heck, we were served TUB in the dining hall; whereas now it’s prohibited within 50 miles of any college students. Sigh. Anyhow, as I was saying before I was so rudely interupted, this particular brand of TUB, being the new TUB on the block, decided that the best way to garner brand awareness and market share was to sponsor lots of activities in conjunction with the various fraternities and sororities that lived for corporate freebies at Mr. Jefferson’s University. So one fine spring weekend there were hundreds of sorority ladies drinking this brand and galavanting about the Grounds wearing free t-shirts that had this brand name boldly emblazoned across the front.
Amazingly, it took a few hours before they realized this was not something they really wanted to do.
Anyhow, back to the vittles: (warning: if you’re on dial-up you may want to skip, as there are a lot of photos)
I thought to go with this i’d sauté some colorful fall veggies and bake a few spuds, so we also need:
1 large spud per person
coarse-ground sea salt
1 yellow squash
1 green zuchinni
10 or so grape tomaters
olive oil
butter
ground rosemary
basil
fresh ground black pepper
First off, get the grill going. I usually get it up to 500º then back it off to 350º, which is where you’ll leave it for this. Next, open a TUB and have some.
Wash the spuds and poke ’em with a fork; since the spuds take the longest you want to get them going first:
Cover ’em with some sea salt
Wrap ’em up; sample TUB; put spuds on top rack of grill
Get the spices together (like I said, the Commie Foods Cajun spices are…disappointing; you can use whatever spices you want). TUB.
You get kibble. I get chicken and TUB.
Baby, you look mahvalous!
Now, take one can of TUB and, this is the difficult part so please pay attention, leave 1/3 of it in the can. Should I repeat that?
Now, in a unique twist on that college classic, you put a funnel into the TUB can and put half of the spice and the 2 tablespoons of Worchestershisterinnagoddadavidashire sauce into the can…
Place the tasty sauce-laden can in the fiendish device (alrightalrightalrightalready- it is the sauce that is tasty, not the can. Danggum English majors…)
Squeemish Alert! Warning Will Robinson!
Drink more TUB now. You should be on your 3rd. Good. Now clean out the bits inside the chicken, rinse it out and…I shudder at the memory…pretend that Foghorn was trying to sneak a nail clipper onto a domestic flight and you are a TSA employee; yes, friends, plonk him onto the device via The Cavity. Rules is rules, my fine feathered friend; no exceptions. Whew. Now rub the remaing spice onto his skin, and place the onion (peeled) inside the neck cavi, er, opening, to seal in the steam.
Place him on the grill, using a small foil pie plate with some water in it to catch the flare-up-able drippings
Have some more TUB over the next hour or so. When Foghorn is about15 minutes from being done, with the internal temp up to 170º or so, slice and quarter the veggies
in a skillet put some olive oil, butter, rosemary and basil and get it all sizzly
Add the veggies and sauté for a few minutes
Don’t forget you TUB requirements
Looks about right
Now add the ‘maters for just a few minutes
I’m thinking he’s done
Do not attempt to drink this TUB. Let it go Luke…
Unwrap the spuds, globber them with cheese and sour cream, and enjoy!
I did this all on the grill, but it will work just as well in your oven. It was one juicy, tasty buzzard!
Swill Food and Grog | Crusader | 
October 16, 2005 10:31 am
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Bingley, I see a pattern here:
Weekend + too much free time + AK-ahol = food fiesta.
Do you ever make soup?
Just a teensy-weeny bit different to the usual Internet recipe offering, but we all know it was posted with experience, and good taste!
Recipe suggestion:- Should have used more beer!
No, I haven’t made the soup yet, Suzette.
And yes, you have correctly identified the pattern of my weekends!
Yeah, I used the basic recipe Mike, as it was the first time I made it. I am planning to experiment a bit more in the future, as it was awfully yum. And I do need more beer…
Well, in your defense, who doesn’t?
Lean chicken?!!
Pfft.
I agree with the more beer suggestion too.
Looks like a great time, Bing. But, you … use … a gas grill!
Even better Cullen, a natural gas grill, so I never run out.
I agree that charcoal does taste better, but not enough for the hassle involved.
What hassle?
I refuse to use anything but … unless I have a bunch of hickory, mequite, pecan or apple wood and then I’ll use wood only.
I have an apple tree in the back that I use when I want to smoke some PIG ribs; Works fine on the gas grill. I just hate waiting for the charcoal to heat up and I hate getting rid of the ashes.
I understand the convenience of gas, I just really, really prefer charcoal. And don’t see it as an inconvenience.
I’m surrounded by pecan trees. I’m thinking about acquiring a nice large stack.
Dude. Damn good blog! I got here from Crab Apple Lane.
Gas grills are just fine. If you can taste the difference then you aren’t drinking enough as you bar-b-cue.
Back to TUB! You even got the brand right!
Thanks Pee Wee! Welcome aboard!