A free-range chicken, seasoned with paprika, garlic powder, onion powder, black pepper, white pepper, and cayenne.
A can of a fairly mild IPA shoved up its fundament (about a third of the can decanted into me first to prevent boilover).
Cooked at about 180’C in a Kamado cooker for roughly an hour and a half. The photo was taken at about the one hour mark.
Served with a creamy mac and cheese and a sharp, homemade coleslaw.
A nice end to the summer!
Yeah, here are the things about beer can chicken (lots of articles on this):
Bad
Good That position is a good way to cook a chicken
So you’re better off using a stand like OP has and skipping the can.
If anyone has doubts about this, here is a good science-based explanation of why beer can chicken is more myth than fact:
https://amazingribs.com/bbq-techniques-and-science/beer-can-chicken/
“And keep the beer where it belongs: In your hand.”
I learned something today. I’ll admit I’m slightly disappointed, but who am I to argue with science!
I was too when I learned it! Takes some of the fun out of it for sure.
On the other hand, I personally love learning about cooking by reading websites like amazingribs or serious eats where they do extremely thorough testing to show exactly why they recommend one method or another.
Cooking is at least part art form, so there are a ton of wives’ tales and unsubstantiated folk wisdom out there. The point isn’t to prove to Nana that she was wrong, it’s just to give cooks who are learning today the information and tools to make educated choices and I think that’s a good thing.
In any case your chicken looks great!
Yeah, one of the articles, thanks for posting it. There are others - they all come out the same.