Winter Warriors

Yesterday, we received this email from Dave:

I will be stopping by Wegmans on way in tomorrow to pick up hot dogs, hamburgers and some other stuff for lunch for ya’ll. Just cuz its snowing doesn’t mean we can’t grill!

Thanks, Dave!

It got me thinking… many people wouldn’t think of cooking out on the grill in the dead of snow-heaped winter, but here in Buffalo, most of us would find the travesty to be in hibernating the grill for the snowy months. People like us, well, we’re winter warriors.

Grilling in the SnowI know there’s tons of you out there who feel the same way. You wouldn’t even dream of covering up and forsaking the pleasures of the grill, no matter what time of year it is. For those of you who can describe yourselves as winter warriors, I bring you Mike’s Beer Can Chicken recipe.

Beer Can Chicken

1 4-pound whole chicken
2 tbsp vegetable oil
2 tbsp salt
1 tsp pepper
3 tbsp dry spice rub (a jerk spice rub would taste especially great)
1 can of beer

Remove neck and giblets from the chicken and toss ’em out. Rinse the chicken, inside and out, then pat dry with paper towel. Rub the chicken with a light coat of vegetable oil, then rub your salt, pepper and dry rub all over the chicken, inside and out.

Drink about half of your can of beer, then place the can on a flat surface. Snatch up your chicken, grab a leg in each hand, and plop the chicken over the beer can, so that the can is inside the cavity of the bird. Place the chicken in the center of your grill, balanced on its legs and the beer can. You now have a bird, for all practical purposes, standing on your grill.

Grill the chicken on medium-high, making sure not to have any coals or burners directly under it, to keep it from burning. Keep the grill cover on for about 1 hour and 15 minutes. Once the chicken reaches 165°F in its breast, or the thigh juice runs clear when cut with a knife, your bird is cooked. Remove for the grill and let it sit about 10 minutes before diving in.

That’s it! Grill up some potatoes and asparagus, crack open another can (or 2 or 3) of beer, and you’ve got a fine meal for any winter warrior.




  • Deron January 9, 2009 @ 3:23pm

    Suggestion on the beer-can chicken – instead of using a flimsy aluminum can to prop up the bird – used an old soup can, or a coffee can, depending on the size of the bird. That way you can use whatever beer you want, and can control the amount you need. My suggestion for the beer to use – Biere de Garde. Or maybe an ESB, or an American Brown Ale.
    Also – sprinkle some of the rub right into the soup can, into the beer. The seasonings will infuse the beer and help spread the flavor throughout the inside.

  • Hannah January 9, 2009 @ 3:33pm

    Great ideas, Deron! Good call on all.

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