Beer Can Chicken with Pecking Order™.
Strap a whole bird over a beer can and let Pecking Order™ render the skin crackling while the meat stays tender and juicy
Strap a whole bird over a beer can and let Pecking Order™ render the skin crackling while the meat stays tender and juicy
Ingredients
For the Chicken
- Whole Chicken
- Casa M Spice Co™ Pecking Order™, Uncontrolled Pecking Order™, Free Range™, or Uncontrolled Free Range™
- Pink Himalayan Salt (to taste)
- Olive Oil
For the "Beer Can"
- Your choice of vessel to hold liquid -- We highly recommend the Grill Beast Beer Can Chicken Roaster Kit
- Something to fill your vessel (we use any cheap beer on hand, but you use whatever you want... at the end of the day, the liquid in the vessel is inconsequential)
Method
-
01
Set up your grill
10 minPreheat to indirect low heat around 350℉—you're building a steady, gentle environment for even cooking, not a hot box. This setup keeps the bird away from direct flames so the skin crisps without burning the meat.
-
02
Clean and dry the chicken
5 minRinse the whole bird inside and out, then pat it completely dry with paper towels. Moisture is the enemy of crispy skin, so don't skip this.
-
03
Oil the skin
2 minRub the exterior lightly with olive oil—just enough to coat every surface. Oil helps the rub stick and accelerates browning, so you get that golden, crackling skin.
-
04
Season with salt
1 minUse about 1/4 teaspoon per pound of chicken, working it into the skin and cavity. Salt seasons deep and draws moisture to the surface where it can caramelize.
-
05
Apply the rub generously
3 minCoat the entire bird inside and out with your chosen Casa M Spice Co™ blend—don't hold back. The rub is where all the flavor lives, so layer it on heavy.
-
06
Set up the beer can roaster
2 minFill your vessel with your liquid of choice—beer, broth, whatever—and slide the chicken cavity down over the top so it sits firm and upright. The steam from the liquid keeps the meat juicy while the skin cooks hard on the outside.
-
07
Place on the grill
Set the whole setup on the grill over indirect heat, close the lid, and let the heat work without any fussing. No flipping, no basting—just time and temperature.
-
08
Cook until done
1h 30mTarget 160℉ in the thickest part of the breast—that's your signal the bird is cooked through and ready to pull. At 350℉ indirect heat, figure about 90 minutes for a standard bird, but always trust the thermometer.
-
09
Rest the chicken
10 minPull it off the heat and let it sit for 10 minutes—this stops the carryover cooking and lets the juices redistribute so every bite stays moist instead of running dry when you cut into it.
-
10
Carve and serve
5 minRemove the bird from the roaster, quarter it up (or carve however you like), and get it on the table while it's still hot. That crispy skin and juicy meat is the whole point—don't let it cool down.
From Mike's Notebook
Fill the can halfway so steam circulates the cavity without boiling the bird.
Let the chicken rest 10 minutes after pulling it; the skin stays crispier than cutting hot.
Pecking Order™ is salty enough—taste before adding extra salt to the skin.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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