Beer Can Chicken by @aldergrills.
Prep Time
30 mins
Cooking Time
2.5 hours
Serves
4
Fuel
Solid Fuel
Ingredients
Method
01.
Fill the charcoal basket half full, add 2 natural firelighters, and light. Leave grill open for 10 mins before closing and opening all vents. Set up the cooking system, for this cook we will prepare the Firehawk Kamado Grill for indirect cooking. Add 2 of your preferred flavoured smoking wood chunks to the charcoal basket, then add cooking rack, accessory rack, and 2 half moon deflector stone and both cooking grates. Once the grill has reached 225°F-250°F set top vent at 2 and close lower vents 2/3 of the way. This is your desired cooking temperature. Note: you want to wait until the coals have become ashy before starting your cook.
02.
Add the Beer Can Bird Rub ingredients all into a small bowl and mix thoroughly until combined. Rub the Chicken with 1 tbsp Olive oil and season the back and front of the Chicken generously with the Beer Can Bird Rub. Pour 1/3 of the beer out of the can (you may get thirsty later). Place the beer can into the center of the Beer Can Chicken Roaster and place chicken upright on beer can, pushing can into the chicken cavity.
03.
Place the Chicken in your Kamado. Smoke the bird for about 2 to 2.5 hours, or until the internal temperature of the breast reaches 165°F on an instant-read thermometer.
04.
Cut 4 Red Washed Potatoes into wedges, keeping the skin on and add to a baking tray. Drizzle Olive oil and season with the Potato Wedge Rub.
05.
Once cooked, remove the Chicken from the heat and place onto a cutting board. Loosely tent the chicken with aluminum foil and let rest for 10 minutes before removing the can and carving the chicken. Add the Potato Wedges on to the Kamado and smoke for 25 minutes.
06.
Transfer Chicken to a large platter serve with potato wedges and enjoy.
