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Weber Recipe of the Week


Smoking Fanatic
OTBS Member
Joined Aug 11, 2005
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

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 chickenâ€[emoji]8482[/emoji]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


Smoking Fanatic
OTBS Member
Joined Jun 20, 2006
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.


Smoking Guru
Staff member
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
Joined Jul 7, 2005
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!


Fire Starter
Joined Jan 30, 2012
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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