Beer Can Chicken

On July 21, 2015, in Recipes, by Chris Baccus


This is a bit of a lowbrow dish for  a sustainable food blog, but who cares. It’s chicken and beer and that is a fine combination any time for me.  Plus beer can chicken makes for an easy effort dish after work, provided you have enough time to wait for it to finish cooking. Note it takes a good 1 1/2 to 2 hours for the chicken to be ready in 375 degree grill.

I can home the other night ready to make it and realized after dealing with LA traffic and arriving home at 6:30 that I needed a backup plan for that night’s dinner, but I would still make the beer can chicken and chop it up for the following night.  That worked well for me; though, when the chicken came out of the grill just before 9pm (I didn’t get in there until a little after 7pm) I fought not to eat the whole thing.  An internal struggle that wasn’t helped by my vegan meal I served at 7:30 that night.

Here was this perfectly roasted chicken, funny looking as it is standing on its legs, smelling incredible with the beer aroma and bbq spice rub a golden brown. Thankfully, I decided to only try a few bites and save the rest for the next evening.

This is a pretty simple dish any level of cook can accomplish, which is probably why it is so popular.

Beer Can Chicken
Serves 4

4 lb chicken whole fryer
1 can of beer, drink half and reserve the other half for cooking
1/2 cup of your favorite bbq dry rub
2 tablesppons olive oil
salt & pepper

Heat grill.  I have a thermometer on my Weber grill that was heated to 375 degrees when I made this. It took about a hour and 45 minutes to cook. You’ll want to use a meat thermometer and place it in the breast meat. When it reaches between 160-165 degrees it is ready. Grill or oven times may vary which is while you’ll need a meat thermometer.


Open beer can and drink half of the beer.  Optional: Cut the can in half using kitchen shears this will help get more flavoring during cooking.  Place the beer can inside a chicken roast stand.  I use the following stand, but there are others that are just as good.


Rub olive oil over chicken and salt and pepper.  Take your favorite chicken bbq spice rub and rub into the chicken, covering the whole chicken. Use more or less rub as you need it.  Place chicken on chicken roast rack with beer can under open main cavity. Put foil around the ends of the chicken legs so they will not burn.


Place chicken with rack and beer can on grill or in oven and cook until meat thermometer reaches 160 degrees. Remove chicken discarding beer can and remove foil then serve with your favorite sides or pull meat to use in a sandwich.



Tagged with:

Dadgum Lemon Pepper Grilled Chicken

On September 22, 2011, in Recipes, by Chris Baccus

Lemon Pepper Grilled Chicken with Mixed Vegetables

I had the pleasure a couple weeks ago to meet the President/CEO of Masterbuilt, a company that makes fryers, smokers and grills. John McLemore was here in Dallas making a stop on his DADGUM, That’s Good! book tour. I remember seeing the email invitation thinking I’m not sure I even know how to pronounce “dadgum” but what the heck it sound like a good break from family and work for a couple hours. Besides, being able to properly say “dadgum” might come in handy in the south.

John was a great host as we shared some BBQ at Sonny Bryan’s Smokehouse. We chatted about his family’s business, social media, cooking, and yes even gas station tacos. It was a fun evening and in full disclosure I did get a free copy of the cookbook and dinner.

Nothing brightens up raw chicken like lemons

After a couple busy weeks of work, I finally had some time today to try a recipe. Seeing how I don’t own a smoker – I know I really should. Nor do I own a deep fryer – my wife has killed that idea many a times. I went with the grill recipes and one particularly caught my interest since I had a cut up whole chicken from Windy Meadows Family Farm waiting to be used.

If you don’t know about Windy Meadows Family Farm, you should. It’s a local farm that raises pasture chickens with no antibiotics, hormones, and no chemical dips when processing. They do all of their own processing too and are out of Campbell, Texas just east of Dallas.

The cookbook is easy to follow and every recipe comes with a tip from the author

The recipes in Dadgum, That’s Good! are pretty simple. This one required only a few ingredients and required some time marinating.

Guys will feel comfortable making any of the 125 recipes, just note that the book is divided into styles of cooking so if you don’t have a deep fryer, the recipes there may not be so useful though you could easily adapt and pan fry some of the dishes. Fortunately, I may have found a way to get a fryer into the house. I had no idea but they work for doing what’s called “low country boil” which is basically a form of steaming.

Grilling the Lemon Pepper Chicken

Fortunately, most people have a grill and you can use gas or charcoal.

Lemon Pepper Chicken
Serves 4-6

1 (3 1/2 lb) whole chicken
2 tablespoons black peppercorns
1 tablespoon fennel seeds
1 cinnamon stick
2 cloves garlic, crushed
2 medium lemons cut into wedges
4 tablespoons of melted butter

Using poultry shears, butterfly the chicken, open it flat and place the breast side up in a large baking dish or pan.

Coarsely crush peppercorns, fennel and cinnamon in a blender. Mix with the crushed garlic and rub over the entire chicken, inside and out. Cut the lemons into wedges and squeeze juice over the chicken. Scatter the lemon pieces under and over the chicken. Marinate the chicken in the refrigerator overnight in a baking dish or resealable plastic bag.

Preheat grill to 350 degrees. Pour melted butter over chicken. Now place the chicken on the grill. With grill lid closed, grill chicken for 15 minutes, then turn and grill an additional 15 minutes, or until internal temperature reaches 165 degrees F. Remove from grill, cover with aluminum foil and let the chicken stand for 10 minutes before carving and serving.

The recipe turned out great. It was easy and reminded me again how I should cook more than boneless, skinless chicken breasts. The flavor is far greater with bone and skin on, plus I have enough leftovers to do some really amazing chicken salad and maybe enough to also make some chicken soup.

For more recipes and to order John’s book, click here.

This post first appeared on Dallas Food Nerd.

Tagged with:

Adobo Grilled Steak Tacos

On March 29, 2011, in Recipes, by Chris Baccus

You can buy Adobo from any market, but making your own isn’t that difficult and more than worth doing. There is such a richness of flavor and it is a rather simple process.

Here is a taco recipe using a homemade Adobo and grilled skirt steak.

Adobo Grilled Steak Tacos
Serves 4

1 1/2 lb skirt steak
8 flour tortillas
1 large red onion, diced
1 bunch cilantro, chopped
1 avocado, thinly sliced
2 lemons, cut into quarters

3 cascabel chiles
2 guajillo chiles
2 pasilla chiles
1/2 cup water
1 teaspoon cumin seeds
5 allspice berries
2 cloves
5 garlic cloves
1 inch stick cinnamon
8 black peppercorns

Prepare Adobo by wiping the chiles clean and seeding then roasting chiles for 7 minutes on each side in a toaster oven (or at 350 degree oven.) Place all Adobo ingredients into a blend and blend slowly into a paste. Add a 1 tsp of water at a time to get the right consistency if the 1/2 cup of water does not make it smooth enough.

Rub Adobo into skirt steak and let it marinate for 1 hour or overnight. Cook marinated skirt steak over high heat on a grill. About 10 minutes per side to desired doneness. Remove from grill and slice into small 1/2 inch pieces.

Fill flour tortillas with steak, onion, cilantro, and thin slices of avocado. Plate 2 tacos and include a quarter slice of lemon.


Tagged with: