Jump to content

Punked beer can chicken!


hrmbbq
 Share

Recommended Posts

IMG_0495.JPG

Well can you say beer can chicken! This is what I decided to cook today for supper on my Kamado Joe BBQ. This one is pretty easy to make and it's pretty famous among backyard BBQers!

Ingredients

· 1 good size fresh chicken

· 3 TBSP fresh parsley

· 1 1/2 TBSP black pepper or pepper blend

· 2 cloves garlic

· 1 can of your favorite beer

· 1 cup apple juice

· 1 foil pan

· Some Dizzy Pig Raging River rub or your favorite rub

· some cherry wood chips

· Punk Gourmet Mild Sauce

Directions

1. Pre-heat your BBQ to 350 degrees Fahrenheit.

2. Pre soak your cherry wood chips in some water.

3. Rub your chicken with Dizzy Pig Raging River Rub or favorite rub and apply some of the pepper and parsley as well. Also make sure to rub in-between the skin as well! Ensure you have a generous amount of rub applied!

IMG_0391.JPG

IMG_0487.JPG

4. Drink half of the beer and open lid of the beer can with can opener.

IMG_0488.JPG

5. Put some of the rub in the beer and also put parsley and pepper in the beer.

6. Now place beer on beer can and in bee can stand inside of foil pan.

IMG_0489.JPG

7. Remove water from wood chip and empty wood chips on top of hot coals then place BBQ rack and put chicken on the BBQ and close lid and let it smoke and cook! Also put one cup of apple juice in pan. (for propane BBQers you can use a smoke box for your wood chips for smoking)

IMG_0490.JPG

IMG_0491.JPG

http://2.bp.blogspot.com/-PTWbSmble5Y/T2O0LvUd0XI/AAAAAAAAAqc/kg5PPeZdWa8/s400/IMG_0492.JPG

8. Cook for approximately one hour or until internal chicken temp reaches 165 degree Fahrenheit.

http://2.bp.blogspot.com/-TPLi3Pu1b90/T2O0a1X59GI/AAAAAAAAAqk/VNWQg1LumP8/s400/IMG_0494.JPG

9. The last few minutes of the cook mop the chicken with The Punk Gourmet Sauce.

IMG_0469.JPG

IMG_0495.JPG

IMG_0497.JPG

TIP:

You can tent your chicken with foil near the end of the cook to keep a nice even golden colour!

Here's were to find Punk's Gourmet Pepper Sauces products:

You can find this sauce in your local Piggly Wiggly grocery stores or Piggly Wiggly , BBQ haunts, butcher shops as well as Birmingham Fire House Subs.

You can also order it directly from there website: PunkThisNow (there website is still under construction)

There fan Facebook Page: PunkThisNow Facebook Page

There blog can be found here: Blog

Company contact info:

Punk's Gourmet Pepper Sauces

139 Turkey Hollow Ln

Ashville, AL35953

United States

Tel: (205) 594-4388

Email: marty@punkthisnow.com

To find a dealer near you click on link here: Dizzy Pig Dealer Locater

Dizzy Pig Rubs is available here in Nova Scotia:

Sparkling Pools and Spas

515 Main Street

Dartmouth (NS) B2W 4K1

(902) 462-1646

Web address: Sparkling pools and spas

Happy Grilling!

Lots of these recipes can be found on my blog: http://hrmcreativebbq.blogspot.com/2012/03/punked-beer-can-chicken.html

:D

Link to comment
Share on other sites

  • 4 weeks later...
  • 1 year later...
  • 11 months later...
  • 1 month later...
  • 3 weeks later...

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

  • Similar Content

    • By pittmab
      First attempt at chicken shawarma last night on the Joetisserie.
       
      Came out really good, very pleased with the result and so easy. Juicy, tender moist chicken, with gnarled crispy edges.
       
      Followed Smoking Dad's recipe from his YouTube video.






    • By HokieOC
      Finally pulled the trigger on a Joetisserie and can’t wait to start using it. First up want to do a chicken as that seems simple and easy, but given the two pack Costco sells has anyone done two birds at the same time on a KJ Classic? I’ve searched but haven’t found much Info with people cooking two, other than a picture which seems to be a Big Joe. Seems like it might be tight but should make it as long as they aren’t over 5lbs each. Also wondering if that affects cooking time. 
    • By KJKiley
      So this finally happened today (just a few days short of 6 weeks). 
       
       
       
      Since we’re rapidly running out of month, the inaugural cook also happens to be for the Five Ingredient Challenge.  I was inspired by John Setzler’s SloRoller chicken video so I opted for that method.
       
      Ingredients:
      Whole chicken
      Pineapple
      Red pepper
      Vidalia onion
      Honey
      Wayward Gourmet Applewood Smoked BBQ Awesomeness
      Salt & Pepper
      Olive Oil
       

       
      I did a dry brine on the chicken the night prior.
       
      Finally fired up the grill and set it for 375.  I swapped sides at about the 35 minute point and bumped the temp up to 425, checked on them after an hour and reduced the temp to 400.  Pulled both at about 80-85 minutes.
       

       
      Slow roasted the veggies with some salt & pepper and olive oil in the oven at 350, and finished on the grill.
       
      True to John’s video, the chicken skin was crispy and the chicken super moist.  My wife’s assessment was ‘the best chicken I’ve ever cooked’ so I consider the first round (of many) a success.
       

       
       
       
       
       
    • By Tracksoup
      Hey everyone. Call me Tracksoup. I'm an avid outdoorsman who enjoys hunting and fishing, its a great to know that I've played a part in putting food on the table.  
       
      A few years ago I saw a BGE and became intrigued with the Kamado cooker. I could never bring myself to spend the $$$ to replace my propane BBQ with a kamado. But after months of saving my pennies to buy a motorcycle, my wife decided that she really didn't want me riding anymore, so I decided this was my opportunity to buy myself a Kamado grill. I did a lot of reading and research about the different kamado grills available (within a reasonable distance from where I live) and made the decision to buy myself a Vision Grills Pro S grill back in April 2020 & I couldn't be happier with my decision to go Kamado.
       
      Up until now, my only BBQ experience was a propane grill & although I've got a health appetite, the flavour of the food was 'ho-hum'. Since I got my Vision grill, I've grilled everything from venison steaks & burgers, pork sausages, chicken breasts and thighs, I've smoked pork spare ribs and even a low & slow moose roast, there is so much more flavour in the food now & I'm cooking on my kamado way more often than I ever did with the propane BBQ. This thing is awesome!!! 
       
      While looking for info & tips to familiarize myself with this wonderful cooker, I found Kamadoguru.com about mid-June. There is so much info on this forum & I am enjoying reading through the pages 







    • By pmillen
      Ingredients
      2 Chicken half breasts cut into ½-inch strips
      Marinade Ingredients
      1½ Tablespoon of Italian Fusion Seasoning
      1 Cup of garlic infused extra virgin olive oil
      ¼ Cup of balsamic vinegar
       
      Directions
      1.  Marinate the chicken strips for at least an hour (longer is fine)
      2.  Preheat the Masterbuilt 1050 to 400° with apple chunks in the ash basket for smoke.
      3.  Grill on Frog Mats until the internal temperature is 160°
      4.  Flip after 8 minutes
      5.  I grilled for 16 minutes and the IT was slightly over 160°
       
      Note:
      The 1050 registered 400° but my Fireboard, with the temperature probe within an inch of the Masterbuilt’s probe, but close to and pointed at the cold food, registered closer to 360-365°.
       

×
×
  • Create New...