So, last week end we looked at grills. The fond memories of our old, little grill drew us to the Webers once again. We left the store to think about it, and the next day Kevin came home with the Weber Spirit in this big box.
He spent an hour or so assembling the grill. I assisted where needed and made sure we had pictures of the whole thing. This new baby is going to change our lives. We can grill large pieces of meat such as whole chickens, ribs, and roasts on this thing. We haven't been able to do this until now.
So, I've been reading up on grilling because I want to get the most out of our new grill. I will become the GRILL MASTER. I know....usually the grill is the man's job,but Kevin just lets me take over... because I'm so bossy when it comes to food. He's okay with that. I'm passing on all that I learn to him.
I have this great cookbook by Steven Raichlen called How to Grill: The Complete Illustrated Book of Barbecue Techniques. Until now I have just drooled over the photos and used some of the marinades. Now I will finally get the most out of this book. It will help me reach my grilling potential...not just recipes...but the techniques as well. Last night I flipped through the pages of How to Grill and stopped at the beer can chicken. I thought a whole chicken would be quite the test for our new grill. That would be quite a change from the leathery chicken breast that I normally grill. Very unsatisfying....I've become quite bored with chicken.
How hard could it be? Beer can chicken. Yum!!! The first test for our new Weber Spirit.
1 can of beer
6 tsp of barbecue rub (or any seasoning rub you prefer...store bought or homemade)
Open the beer and pour off half the beer. I used the poured off beer to soak wood chips, or you can drink it. Poke additional holes into the top of the can and add 2 tsp. of barbecue rub to the beer.
Remove the giblets from inside the chicken. Rinse the chicken inside and out under cold water. Dry with a paper towel.
Rub 2 tsp. of rub inside the cavity of the chicken. Rub the outside of the chicken with the remaining 2 tsp. of seasoning. Rub on the skin and under it.
Carefully lower the chicken onto the can so that the can is inside of the chicken. Use the can and the chickens legs for support so the bird remains upright.
Meanwhile, preheat the grill. We decided to try smoking some wood chips to add a smoky flavor to the chicken. So we began by soaking some hickory wood chips in water and the beer we poured off. Once the chips have soaked for ten minutes, place them on a sheet of aluminum foil. Fold up the foil to make a packet and then poke holes into the top of the packet to allow steam to escape. Pop the packet right onto the grill and preheat on high. The grill is ready when the chips begin to smoke.
Once the grill is ready place the chicken on the grill, close the lid, and reduce the temperature to medium. As the chicken cooks the beer and the seasoning will infuse the chicken with flavor and moisture.
Grill the chicken over indirect heat on medium for 1 1/4 to 1 1/2 hours or until a meat thermometer registers at 180 F. The skin on the chicken will be golden and crispy...not too crispy. I can't believe how easy this was or how perfect the chicken looked.