The first meat that I ever wanted to cook on a barbecue was a whole chicken using the Beer-Can Chicken, and I’ve never really given much thought as to why this was the case. Probably something to do with “the boy with a new toy” mind set.
I mean hey – cooking a whole chicken on the grill is just cool! Add in that it’s cooked by sitting on a beer can and well… hey – you’ve got a party in your grill!
So, like many of us, I bought that beer can stand from the local store and gave it a whirl. The results were fair – not great. I definitely got much more of a buzz from drinking the beer than my taste buds got from eating that first beer can chicken.
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Steven Raichlen’s Beer-Can Chicken to the Rescue
In a nutshell, I followed his preparation steps and ended up with pretty darned near the best chicken I’ve ever tasted – with awesome crispy skin goodness and the most succulent, flavorful meat.
My next adventure is to try his recipe for Beer-Can Turkey, which uses one of those awesome 32-ounce oil cans of Foster’s to get the job done.
More than 70 other wacky and fun recipes await you in this book, and I’ll try to report back and share more about them as I give them a try. “Diabolical Chicken” and “Black Cherry Soda Chicken” are definitely going on my “to do” list as well.
If you like to throw parties for cool and fun folks, Beer-Can Chicken will provide you with some great ways to cook and present food that’ll be as good to talk about as it is to eat.
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