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Hi, I'm Anne Mooney, personal chef in Orlando and Winter Park, Florida. I'm here today on
behalf of Expert Village and we're talking about beer can chicken. Now, we have this
chicken that's been brined and rubbed and oiled and impaled on a beer can. We're using
Budweiser. And now we're going to put it on this grill, which was until I lifted the lid,
at an internal temperature of 350 degrees. Now I'm going to put, the chicken is not terribly
stable on this beer can; so you have to be careful. But it is, there it goes. Now it's
going to stand up just like that. And it'll cook just like a rotisserie chicken. You can
see all the juices will run down through it. Now we're going to lower the lid. And I am
going to stand here to make sure that this temperature does not exceed 350 degrees. What
I will probably do, since this grill has three burners ~ here, here and here. I probably
will turn off the center burner so that the chicken is not over direct heat. Indirect
heat is much, much better. So there's our chicken. We'll go inside now and make some
side dishes for it. And then I'll show you what it looks like when it comes off the grill.