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Weber Recipe of the Week

post #1 of 9
Thread Starter 
Anyone go to Weber.com and sign up for weekly emails of recipes?

They got some good ones.

Just got this today: (I have not tried it yet)

Beer Can Chicken with Rosemary and Thyme

Rub
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon finely chopped fresh rosemary
1 teaspoon dried thyme
1/2 teaspoon lemon zest
1/2 teaspoon freshly ground black pepper

1 whole chicken, about 4 pounds

2 teaspoons extra virgin olive oil
1 can (12 ounces) beer, at room temperature
2 sprigs fresh rosemary
1 clove garlic, crushed
Juice of 1 lemon
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes

1. In a small bowl, mix the rub ingredients.

2. Remove and discard the neck and giblets and any excess fat from the chicken. Lightly rub the chicken all over with the oil. Season the chicken inside and out with the rub. Tuck the tips of the wings behind the chicken’s back.

3. Open the beer can and pour out about half the beer. Put the rosemary, garlic, lemon juice, thyme, and red pepper flakes into the beer can (so they will flavor the steam). Using a can opener, make 2 more holes in the top of the can. Place the beer can on a solid surface. Plunk the chicken cavity over the beer can.

4. Transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. Grill over indirect medium heat until the juices run clear and the internal temperature registers 170º F in the breast and 180º F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Carefully remove the chicken and can from the grill (do not spill contents of beer can, as it will be very hot). Let the chicken rest for about 10 minutes before lifting from the beer can and cutting into serving pieces. Serve warm.

Makes 4 servings
post #2 of 9
I do have the Weber real Grilling cookbook. I liked it, but I notice it now is in the back of the shelf since I got Dr. BBQ's 1st book.
post #3 of 9
Quote:
Originally Posted by Willkat98 View Post
 
Open the beer can and pour out about half the beer



*cries*

post #4 of 9

Better still open 2 cans of beer drink one and 1/2 the second one

post #5 of 9
Quote:

3. Open the beer can and pour out about half the beer.

 

The person that wrote this needs to be taken out behind the shed -

 

Rewrite

3  Open the beer can and consume 1/2 - if still thirsty consume the second half and proceed to second can. Consume 1/2 - continue this process until satisfied and you have a 1/2 can of beer to use with the chicken

post #6 of 9

Chi-Bill, Nice to see you stop by Bro!!  I'm gonna have to try that rub on my next butt canned chicken.  That rub looks like it would be great on lamb as well!!

 

Thanks for sharing!

post #7 of 9

lol   excellent

post #8 of 9
Quote:
Originally Posted by Food & Fish View Post

Better still open 2 cans of beer drink one and 1/2 the second one




Yessir !!! Now that's a man that's using his head ;)

 

post #9 of 9

I use lemon pepper, sea salt and paprika on my rub . In the can i use half a beer, crab boil; dry or liquid, chopped peppers, onions and garlic etc, and whatever seasonings your taste buds call for.

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