Making beer can chicken? It doesn’t matter how many guests you have, make an extra one. It’s no extra work and you can always find a use for moist, tender, leftover chicken. Mine will find its way into enchiladas.
Also, the most treacherous part of the process is the end: transporting the chicken and molten beer/fat can to a safe place, because no one wants to come into contact with the horror that the beer can can unleash. My new technique is to grill the chicken on the charcoal grill, then remove the finished product to the grate of the neighboring and unused gas grill for resting and cooling. After about 10 minutes, you’ll find that some subtle jiggles will release the can from the chicken, allowing you to safely transport the meat while leaving the can behind.
I like to use the beer can method too.I find it the most easy. If you would like to see the collection of tips and recipes I have for grilling you can visit http://www.cookingandgrillinoutdoors.com