If Words Could Talk

Bill E. Bob’s

Beer Can Chicken

Memorial Day signaled the start of summer grilling and have I got an eye-popping recipe for you to try.

Beer Can Chicken (BCC) is one of those recipes that you can’t wait to tell people about just to watch the expression of disbelief on their face when you tell them what you do with a can of beer.

There’s no reason to keep the recipe a secret because everyone can prepare it a little differently just by using a different brand of beer and changing the selection of spices.

But in the end (Yes! A double play on words), you’ll be absolutely amazed at how moist and flavorful the chicken turns out. All the fat drips away and the skin is crispy.

Darwin Huber, a gas grill aficionado, introduced me to BCC at a gathering in Glendale, Ariz. and I converted to a believer, telling anyone who eats or thinks about eating chicken under any situation that might even remotely tie-in to grilling about the wonders of BCC. Yes, dearly beloved, I do be a "Beer Can Chicken Witness."

By this time, you must be anxious for me to tell you about BCC!

You must visualize this—a whole chicken sitting up right with a can of beer in its butt.

There are different ways to say it—but the picture is always the same.

No it’s neither disgusting nor repulsive. It’s unusual. It’s absolutely delicious. It’s the secret of world-renowned grillmasters. It’s destined to make you the neighborhood’s No. 1 Star Griller. Just don’t play with the chicken. That’s called perverted.

It’s also called "Drunken Chicken," "Chicken on a Throne," "Tipsy Chicken," "Beer Butt Chicken," but most people just call it "Beer Can Chicken." My preference is "Bill E. Bob’s Beer Can Chicken" for obvious reasons.

This backyard delicacy most likely came about during an Arkansas tailgate party when Junior and Bubba tried to hide their cans of beer from Cindy Lou and Mary Jo. Them good ole boys done gone and done something good.

I should mention that with most beers, the beer taste doesn’t transfer to the meat. Its purpose is to keep the chicken breast from drying out.

Some folks use iced tea, lemonade and different flavors of sodas and even do the cooking in the oven.

None of which is as much fun as having your picture taken while holding a can of beer standing next to a chicken with a can of beer in its posterior cavity.

There’s no way I’m going to make any comments on the possible funny line comparisons. You’re on your own.

Let’s get to the bottom of this thing so you can be the talk of the grill.

Buy a six pack of beer whether you’re going to grill one chicken or three. It takes over an hour for this thing to cook and you need something to guzzle while visions of BCC dance in your head. It’s gross.

Pick up a whole fryer—not a roaster—because they’re supposedly more tender. (But I’m not sure anyone can tell the difference after five beers).

Prepare your secret blend of herbs and spices or buy some premixed but do hide the packaging. I like a simple mix of salt, pepper, onion, garlic, red chiles and white mustard.

Open a can of beer.

Fire up the grill before drinking any more beer.

Bathe the chicken in cold water. Be sure to take out the packet of nasty little surprises hidden inside the chicken.

Towel dry the bird. Use paper towels.

Open a can of beer. You may need it for the next step.

Rub lightly with oil (just the chicken) then rub your spice mix vigorously over the squeaky clean chicken. Don’t forget the inside. Avoid having your picture taken while doing this. Trust me.

Open a can of beer and force yourself to gulp less than half of it.

Make a couple of big holes in the can. Yes, in the top.

Position the bird over the can and slide it inside so the can becomes a new bottom that the chicken can sit on. No comment.

Stretch out both legs to help keep the chicken upright. The beer may make it tipsy.

Open a can of beer and have your picture taken with the upright chicken. Close-ups are memorable.

Arrange your grill for indirect heat. If you use charcoal, spread it around so that the heat isn’t directly below the chicken and add a few coals after an hour. You can also use aluminum foil as a drip catcher because the fat is going to drip, drip and drip. On a gas grill, don’t light the middle burner—just the outside ones. Once again, no direct heat under the chicken. Set the level to medium. Close the top. The heat will circulate, browning the birdie.

Open a can of beer and wait from one and a half to two hours while the ravishing aroma drives your guests crazy and they wisely refuse to drive you for more chickens and beer.

Careful, chicken hot, chicken hot, use mitts and tongs to move the golden brown bird.

Accept the "oohhs and aahhs" graciously before carefully removing the hot beer can. It’s difficult to carve with the can inside.

Open the last can of beer and enjoy your astonishingly good (Insert Your Name Here) Beer Can Chicken.

P.S. Non-alcoholic beer is optional, but it’s harder to explain to the late arriving guests.