Smoked Faux-B-Que Beer Can Chicken With Cola BBQ Sauce
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Yields:
-
2 half birds
- Serves:
- 4
ingredients
- mesquite smoker wood chips, 2-3 handfulls
- 1 roasting chicken
-
Dry rub for chicken
- 1⁄4 cup firmly packed brown sugar
- 1⁄4 cup smoked paprika
- 3 tablespoons fresh ground black pepper
- 3 tablespoons kosher salt
- 1 tablespoon mesquite powder, I use McCormick grill mates (not a powder but zaar thinks so)
- 2 teaspoons garlic powder
- 1 teaspoon ground red chili pepper, d'arbol
- 3 fresh garlic cloves
- 2 sprigs fresh rosemary
-
for the sauce
- 1 cup Coke
- 1 cup ketchup
- 1⁄4 cup Worcestershire sauce
- 1 teaspoon mesquite liquid smoke
- 3 tablespoons Heinz 57 steak sauce
- 1 teaspoon onion flakes
- 1⁄2 teaspoon fresh ground pepper
directions
- Preheat oven to 350 degrees.
- Mix the dry ingredients for the rub. You'll have extra for next time.
- Rinse & pat dry the chicken setting aside giblets, etc. for another use.
- Liberally season the chicken with the rub inside & out as well as gently pulling open a pocket in at the base of the neck over each breast & adding rub.
- Pop the tab of a regular size can of beer, I use Bud. Pour half the beer into the broiler pan with the chips and stuff 3 cloves garlic & 2 sprigs fresh rosemary into the can, spoon about a teaspoon of the rub into the can as well & then push the bird down onto it so that it sits snugly. You'll want the chicken to sit upright over the upright can (I only add this because a certain friend of mine asked how I kept the beer from spilling out when I laid the chicken down, it's okay, she's blonde).
- After 30 minutes turn oven up to 400 degrees so chips smoke.
- About 15 minutes before the chicken is done combine the sauce ingredients & bring to a boil until it reduces to about 1/4. Serve with chicken.
- I have a rack that I can insert the can into that holds the bird up but you can place a pie dish over the chips & balance the chicken & can to make it more stable if you don't have a rack (sold through Cabella's).
- Roast in oven for about an hour. I've tried lower temperatures but 400 makes the chips smoke & that's what you want.
- To remove chicken I slice up the belly so it comes more easily off the can ~ can will be extremely hot so be careful!
- Enjoy.
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<p>I'm an experimental cook at home, I love to find new things to make and I try to spoil my honeybunny with something different every night for dinner (unless he requests do-overs of course!). I absolutely love this site ~ it's the first time I've ever thought to publish my recipes, I love to share & hope y'all will love them as much as we do! I love that I don't have to buy cookbooks anymore! <br /> <br />When I'm not at work I love to play with my 2 warmblood horses, a beloved hobby in my country home in Valley Center, they are an Irish Sport Horse colt, a Premium Award recipient Oldenburg colt, (both from my Anglo-Trakehner mare that I gave to my friend Jodi as her daughter's first horse) a white, blue eyed, deaf Great Dane (Moose), our new addition, Annakin (a nearly black German Sheppard who was given to us as a companion for Moose after we lost our sweet Patrick & Lupe, Patrick to cancer & Lupe to old age not a month apart!), 2 very spoiled cats (Petey & Fingers McGee, who has 'hands', he's got 6 toes!) and of course my wonderful Tony! I tell everyone I save the best for last but he doesn't see it that way, he thinks the animals come first... I love that guy! He just showed up in my driveway one day & we've been together ever since! It's been 5 years now... <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /></p>