I do them all the time. They're great.

Tip 1. Put a pie pan with some water under the chicken, it will keep the fat from burning the legs and bottom of the bird.

2. spend a couple of bucks on a ceramic holder, or at least a wire can holder, to keep the bird from tipping over.


I have 2 recipees I really like.
1. Easiest, is to baste the bird with Italian Dressing and season to taste with Lemon Pepper. I like to baste them occasionally depending on what I'm doing, I might pour a little beer on it as it cooks.

My favorite recipee for beercan chicken is the Honey-apple surprise.

Chop 2-3 apples, depending on how many you are serving...put them in a foil boat with brown sugar and cinnemon, roll and let it sit for a few minutes.

Instead of beer, I like to use apple cider as the liquid....stuff some apples into the neck, baste the chicken with honey every 15-20 minutes.....last 10 minutes, throw the foil boat of apples on the grill....baked apples to go with it.

sweet!!!

i disagree. i think they're significantly moister than other chickens. the flavor is definitely comparable to just a simple marinade, but the moisture introduced to the meat from the inside is the big difference.

I do beer can chickens with 7-up or Squirt.

On the smoker, they're friggin perfect.

Just be careful. If they tip over, you'll have a major mess on your hands.

you should try sierra mist!

don't i know it!

That's why God gave them funky legs. If you set them right, they're like a tripod. They'll never tip over.

cool, thanks everyone....

maybe its just the idea of shoving a can up a chicken hole that is so appealing....

sounds good

i bought a little contraption from wal-mart (like $2) that guarantees it, too.

I can't do beer can chicken because it sits up too high to get the lid back on either of my grills. Do you guys cook them with the lid off? Seems like you'd get a chicken with well done legs and thighs and underdone wings and breasts if you didn't use a lid.

Another question for the group.

I'll be attending a party at a friend's house this weekend and as usual will be the GrillMeister. The problem for me this time is that the hostess only has a gas grill. I don't own a gas grill and therefore have little experience cooking on them. I know she wants me to do ribs, does anyone here have any advice for ribs using gas? I'm considering doing them the night before on my charcoal grills and then just heating them up at the party but am not sure how well they'll re-heat.

Any and all suggestions appreciated.

gotta use the lid.

is it a big gas grill? if so, you can set one set of burners on low and the others off. indirect low heat. if it's a small grill, damn near impossible.