Beer Can Chicken

Prep5 min
Cook1u 20m
Total5 min
Servings4
LevelLaag

The story

About this recipe

Whole chicken on a beer can, rubbed with spices and curry and cooked indirect at 180 degrees to a core temperature of 74 degrees, for crisp skin and juicy meat.

What you need

Ingredients

1pcsWhole chicken
1canBeer, a tripel is always nice
4tbspChicken Champ dry rub
2tbspCurry powder
1pcsBBQ set up indirectly preheated to 180 degrees
1rollAluminium foil
1pcsCore temperature probe

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

How to make it

Light the kamado, and get it ready for indirect grilling, use a heat deflector for this so the chicken cooks slowly and doesn't burn. 180 degrees is a good temperature.
Rub, pat the seasoning onto the whole chicken with the rub and curry powder (2 parts rub, 1 part curry powder)
Open the beer can and pour some out (read: 'take a good swig')
Place the can on a sturdy surface and set the chicken on it. To stop the chicken from tipping over you can make a little stand for it out of the aluminium foil.
Now put the chicken in the kamado and let it cook until the chicken has a lovely crispy crust and a core temperature of 74 degrees. Enjoy!

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