Last week Dina called to say she was having a few people over for dinner and had bought 2 whole chickens to roast. I’m not sure how I got to be so bold, but I suggested she make Beer Can Chicken. Great, she said, as long as you’re the one to do it. Not sure how my day would progress, I tentatively agreed. I don’t typically buy beer at Whole Foods (much less any beer), but I was there for other things so I thought I’d just buy it there. I was perusing the beer case, when a “team member” offered assistance in my search.
“I’m looking for a beer to make beer can chicken with,” I said.
“What???” he replied.
“You’ve never heard of beer-can chicken??” I asked stunned.
“Nope, what is it?”
“It’s when you stick a can of beer up the chicken’s bum and cook it on the grill,” I answered.
“You’ve got to be kidding me!”
We settled on Narragansett Bay. The cans were a bit tall, but the flavor profile was just right for such a dish.
Back at Dina’s house, dinner preparations were a bit harried. I didn’t arrive until 6:30 and guests were expected at 7:30. The chickens were still in their packages. No time for any sort of marinade or brine. So I pulled the skin away from the meat and rubbed salt and butter on the meat.
I smoothed the skin back over. Half way through the cooking, we took the chickens off the grill, put some wood chips on the embers, and finished the chickens with a little smoke.