Beer-Can Chicken is TV chef Jack Bishop’s recipe for thrilling grilling experience

Monday, May 18, 2009

NEW YORK - Television chef Jack Bishop has come up with an easy, cheap and the most efficient way to have a thrilling grilling experience-Beer-Can Chicken.

The editorial director of America’s Test Kitchen and his colleagues have tested and perfected more than 100 backyard grilling techniques for Cook’s Country’s latest book, “Best Grilling Recipes”.

“Beer-Can Chicken is a recipe that’s been on the barbecue circuit for years, not in cookbooks,” the New York Daily News quoted him as saying.

“It’s a recipe that was probably created by a couple of drunk buddies in their backyard,” he added.

The recipe features a spice rub, a glaze, and a can of beer.

The deal is to place an open can of any brew in the cavity of a whole chicken, and grill it standing up.

“It cooks evenly and gets a perfect crisp skin from it standing on the can,” Bishop said.

“And the steam from the can keeps the meat moist and tender,” he added.

Bishop has also revealed that smaller birds tend to be a better fit. One can use either a charcoal or gas grill.

However, the can doesn’t contain beer.

“Beer is a subtle flavor. We put lemonade, Coke and even water in the can and the differences are not that obvious,” he added.

“Most of the flavor comes from a basic spice rub and the optional glaze, both of which are made up of cheap pantry staples and are so easy it’s essentially ‘dump and stir’.

“The rub is essential. It’s fairly classic: The brown sugar helps with the browning and balances out the spice. And lots of paprika, of course,” he added. (ANI)

Filed under: Americas

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