Beer-can chicken is a classic on the American competition barbecue circuit. The idea is startlingly simple: You grill or smoke (or bake in an oven) a chicken upright over an open can of beer. What results is some of the moistest, most succulent, and most flavorful chicken you’ve ever tasted.
The best chicken I ever tasted came off a barbecue pit in Memphis, Tennessee, where it had been smoked upright in a singularly undignified position: straddling an open can of beer. Since then, I’ve made this dish to the great delight of television audiences, cooking classes, family, and guests in my home. I’ve varied the recipe, using different beers or steaming liquids and a variety of seasonings. I’ve used the beer-can method for cooking a wide range of poultry, from quail to turkey.
A Technique Like No Other
Beer-can chicken is a cultural chameleon found everywhere from suburban backyard decks to the recipe section of The New York Times. What is it that makes beer-can chicken so irresistible?
First, there’s the benefit of grilling the chicken upright. A vertical position allows the
