Fire up the grill for Father's Day with this delicious Beer Can Smoked Chicken! Chef Brian is showing us how easy it is to put the bird on the grill and let the beer do all the work!
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CHEF BRIAN WEST
IG & FB: @ChefBrianWestSA
BEER CAN CHICKEN
-2 each chicken, whole-Salt and pepper, to taste-1 fluid ounce bacon fat-1 fluid ounce Feather Dust-2 each beers, in the can-2 fluid ounces Colonel Mustard Sauce
-1/2 cup dark brown sugar-2 tablespoons ancho powder-2 tablespoons chipotle powder-2 tablespoons mexican oregano-2 tablespoons cumin powder, toasted 2 tablespoons gound black pepper-1 tablespoon onion powder-1 tablespoon garlic powder
Colonel Mustard Sauce
-8 fluid ounces white vinegar-3/4 teaspoon ground black pepper 3/4 teaspoon kosher salt-2 fluid ounces sugar-3/4 teaspoon red pepper flakes 3/4 teaspoon chipotle powder-4 fluid ounces dark brown sugar-10 fluid ounces yellow mustard-1 fluid ounce ketchup
Beer Can Chicken
-Rub chicken with bacon fat and season with salt and pepper-Dust with Rub and mount on top of 1/2 full beer-Place in a 350 Smoker for 20mins to allow the rub to set-Remove from smoker and baste with sauce place back in smoker and repeat 2 more times every 20mins or so-Smoke chicken until it temps out at 165 remove and allow to rest for 10mins-Cut chicken and dress with sauce and beer/chicken drippings
To make Rub Combine ingredients
To make sauce
-Combine all ingredients except yellow mustard and ketchup-Bring to a simmer add yellow mustard and ketchup and remove from heat
Allow to cool
Per Serving (excluding unknown items): 4038 Calories; 254g Fat (57.1% calories from fat); 267g Protein; 163g Carbohydrate; 5g Dietary Fiber; 1371mg Cholesterol; 3931mg Sodium. Exchanges: 1/2 Grain(Starch); 37 Lean Meat; 27 1/2 Fat; 10 Other Carbohydrates.