Tuesday, January 25, 2011
There's something decidedly obscene about Beer Can Chicken. I can't help but guffaw every time I look at that poor chicken with a beer can shoved up its hoohah... *snort*
However, the moist deliciousness of the chicken is enough to overlook how weird it looks to have a chicken sitting straight up in your oven.
Today is Jdub-the-hub's birthday. He had to be out of town for work today, so we celebrated this weekend. The menu was fantastically trailer-trash, if I do say so myself. Yuengling Chicken, Dijon Roasted Potatoes, Peas, homemade vanilla ice cream, and.....
wait for it....
TWINKIES! Yes, my husband requeted Twinkies instead of birthday cake. The ease factor of making the cake for him--rip open box, rip open plastic, set twinkies on plate, and insert candles--was fantastic.
Beer Can Chicken
4 lb Chicken, washed and thoroughly dried
1 Tbs Kosher Salt
1 Tbs Dark Brown Sugar
1 Tbs Smoked Paprika
2 tsp Black Pepper
1 can of Beer
Preheat the oven to 375 degrees.
Make rub by mixing salt, brown sugar, paprika, and pepper together in a small bowl and set aside. Be sure chicken is completely dry on the outside or your rub won't stick to the chicken. Sprinkle about 1/3 of the rub inside the chicken and then cover the rest of the bird with the rub.
Open your beer can and drink about 1/3 of it. Yummmmmmy. We used Yuengling and it was AMAZING!!
Now comes the fun part. Stick that chicken on top of the beer can with the legs and the beer can acting as a tripod. Giggle a little, then bend the wings back so it looks like the chicken is crossing its arms behind it's non-existent head.
Roast for 1 to 1 1/2 hours or until a thermometer stuck into the chicken's thigh reads 165.
Go turn on some Nascar (just kidding hubby), cut your hair into a mullet, and ENJOY!
Midge sure loves her Daddy. And so do I.