The Bshaws

Man, I'm on a roll with posting this week (probably because it's the week before school and I actually still have free time). Last night we had a beer chicken, and thought it'd be fun to take some pics and post the recepie for any of you brave enough to try it. The first time we had it was last year in Vegas with our friends Cade and Cariann (shout out!). They cooked it on the grill and it was incredible. Since then, Morgan and I make it all the time. It's one of our favorite dinners. We haven't had much luck cooking it on the grill, but cooking it in the oven is still awesome. He heard for a while that the alcohol in the beer cooks out while it's baking, but that's not entirely true. Although cooking alcoholic beverages (wine, beer) does cook out some of the alcohol, it doesn't cook out all of it (it still leaves about %50 of the original amount) So, if you're feeling brave and want to go all out for the real thing, make sure to pick up the non-alcoholic beer (like we used last night) or, although we haven't confirmed it yet, any sort of canned beverage like a soda or a canned juice would also probably be amazing. I think we're going to try a canned white grape juice next time. Anyways, here's the recepie and the pictures. Enjoy!



Big Bud's Beer Can Chicken Recipe courtesy Guy Fieri, 2007 (Food Network)


1 (2 to 3-pound) whole chicken (picture 1)
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
2 cloves garlic, smashed
1 (12-ounce) can beer (picture 2)
1/2 pound bacon

Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken (picture 3). Show a crazy face (picture 4). Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Poor remaining spices into beer can as well. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan (Picture 5). Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.

Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.







And that's it! Trust us, it is well worth the hour wait for this chicken. When the liquid in the can starts to boil, it steams out the top and continually steams the chicken the whole time it's cooking. The result: the most moist and flavorful chicken you have ever had. If any of you try it, be sure to let us know what you thought!