Who knew that I would have so much free time on my hands? I’ve settled in nicely into my role as house husband. Light ironing chores, running errands, allowing my wife the opportunity to NOT use OC Transpo:
My favorite role as house husband would be cooking. Not fancy tea parties and crap like that, no, I’m talking about BBQ! I decided to make a beer can chicken recently. I started with a rub, I decided to go with a Memphis style rub:
1/4 cup paprika
1 tsb brown sugar
1 tsb sugar
2 tsp salt
1 tsp fresh ground pepper
1-3 tsp cayenne pepper
1 tsp dried mustard
1 tsp garlic powder
1 tsp onion powder
Rinse the chicken under cold water inside and out. Blot with paper towels. Apply the rub to the chicken:
Next step, grab a can of beer, I chose to go with a can of Red Stripe. Pop the lid, use a church style key opener around the top, spoon in about a teaspoon on the rub into the beer:
Slide the chicken onto the can of beer:
It’s optional, but I used a bowl of mesquite wood chips soaked for an hour in water and a smoker box. I don’t have a picture of it:
The key to this whole thing is indirect cooking. Put the smoker box on and heat the left side of the grill. Once hot, adjust the temp to medium and place the beer can chicken on a drip tray on the cooler side of the grill. Cook for two hours, DON’T PEEK!!You’ll loose all that delicious wood smoke flavour. You can turn the chicken at least once halfway through to even out the bird.
Let stand for 5 minutes to allow all the juices to cook and VOILA! Beer can chicken, bitches!!
Tags: Beer can chicken, Cub
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