As most of you know, Adam and I love to cook. Lately, we’ve been experimenting with whole chickens. We’ve roasted them several times in our Dutch oven using a variety of veggies and seasoning. While the chicken always turns out succulent and tasty, the skin is never as crispy as we like.
Last night, we decided to try grilling a beer-baked chicken. I couldn’t help but laugh when Adam squeezed the bird onto a can of bud light and then set the entire thing on the grill. I was also a little skeptical because the preparation consisted of nothing other than the can of beer and a little seasoning.
Needless to say, the chicken was done in one hour and absolutely delicious! The skin was crispy and the inside still moist. Yum, yum, yum. We will definitely be using this technique again.
I am missing something here…is there beer in the can?
If so, is the pop top popped?
If not, is the chicken done when the beer can explodes and pops the chicken off the grill?
Is it an empty can the function of which is simply to hold the chicken?
Enlighten me.
By the way, that chicken looks free range. I suspect it lived a happy and unrestricted life until it was time to be eaten.
ha ha. yes. the can is about 3/4 of the way full and yes the top is popped.
although next adam would like to try it without opening the can, gathering around the grill with plates and when the beer can explodes, whoever catches the most chicken gets the largest meal.
and yes, the chicken was free range until we confined it in our refrigerator…
I’m still confused about how the beer flavor gets to the chicken. We must discuss.
Also, I love Adam’s idea!
i’ll be sure to include you and john on the beer-baked explosion invite. lol