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Spokane, WA 99208

Soaking Cedar Beer Can Chicken Plank (applies to all Beer Can Chicken Plank Recipes)

 

1 Cedar Smoking Beer Can Chicken Plank by Kelly Craig

1 Standard 12-ounce beer can

 

Place beer can in center hole of plank with bottom of can protruding out underside of plank by approximately 1 inch.  Submerge plank in water making sure plank is complete submerged entire soaking time.  Soak for a minimum of 1 hour.  When done, open beer can and pour 1/3 of beer into spray bottle.

While soaking plank, prepare chicken.  Remove giblets and neck and rinse chicken with cold water.  Then drain and dry.

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Gas Grill:  At about 10 minutes before soaking is complete, preheat grill to 350 degrees with burners on one side of BBQ. (gas)

Charcoal Grill:  Pile coals on one side and ignite to create hot bed of white coals to get temperature to 350 degrees.  Make sure you have sufficient coals to maintain heat for 90 minutes.

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Basic Smoked Beer Can Chicken:

Recipe: 

 

4 lb. chicken – 2 T vegetable oil – 2 T salt – 1 tsp black pepper – 3 T favorite Rub

Instructions:  Place chicken over beer can and prop legs up to form tripod keeping chicken upright.  Rub chicken with oil then rub inside and out with rub then add salt and pepper.  Set plank with chicken on grill over indirect heat, close lid and let chicken cook for 75-90 minutes periodically spraying chicken with beer till meat thermometer reads 180 degrees internal for thighs (165 degrees for thickness of breast).  When done, remove carefully and set aside with beer can still inserted for 10 minutes covered in foil.  Then with hand in heat-mitt, hold can carefully and lift chicken off can onto cutting board, cut and serve.  (Be careful since liquid may still be hot)

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Memphis Recipe: 

 

4 lb. chicken – 2 T olive oil - 1/3 cup brown sugar – 2 T chili powder – 2 T paprika – 2 tsp dry mustard – ½ tsp salt – ¼ tsp black pepper

Instructions:  Mix dry ingredients.  Place chicken over beer can and prop legs up to form tripod keeping chicken upright.  Rub chicken with oil then rub inside and out with rub.  Set plank with chicken on grill over indirect heat, close lid and let chicken cook for 75-90 minutes periodically spraying chicken with beer till meat thermometer reads 180 degrees internal for thighs (165 degrees for thickness of breast).  When done, remove carefully and set aside with beer can still inserted for 10 minutes covered in foil.  Then with hand in heat-mitt, hold can carefully and lift chicken off can onto cutting board, cut and serve.  (Be careful since liquid may still be hot)

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Southwest Recipe: 

 

4 lb. chicken – 1 T chili powder – 1 tsp garlic powder – 1 tsp cumin – 1 ½ tsp salt – 1 tsp sugar – 1 tsp black pepper – ½ tsp allspice

Instructions:  Mix dry ingredients.  Place chicken over beer can and prop legs up to form tripod keeping chicken upright.  Rub chicken with oil then rub inside and out with rub.  Set plank with chicken on grill over indirect heat, close lid and let chicken cook for 75-90 minutes periodically spraying chicken with beer till meat thermometer reads 180 degrees internal for thighs (165 degrees for thickness of breast).  When done, remove carefully and set aside with beer can still inserted for 10 minutes covered in foil.  Then with hand in heat-mitt, hold can carefully and lift chicken off can onto cutting board, cut and serve.  (Be careful since liquid may still be hot)

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Santa Maria Recipe: 

 

4 lb. chicken – 2T olive oil – 2 T salt – 1 tsp black pepper - 3 T Fat Daddy’s Santa Maria Rub 

Instructions:  Place chicken over beer can and prop legs up to form tripod keeping chicken upright.  Rub chicken with oil then rub inside and out with Santa Maria rub then sprinkle with salt and pepper.  Set plank with chicken on grill over indirect heat, close lid and let chicken cook for 75-90 minutes periodically spraying chicken with beer till meat thermometer reads 180 degrees internal for thighs (165 degrees for thickness of breast).  When done, remove carefully and set aside with beer can still inserted for 10 minutes covered in foil.  Then with hand in heat-mitt, hold can carefully and lift chicken off can onto cutting board, cut and serve.  (Be careful since liquid may still be hot)

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Apple Cider Cedar Smoked Beer Can Chicken

Ingredients:

1 T Sea Salt

1 t brown sugar

1 t garlic powder

1 t onion powder

1 t dried summer savory

1 t paprika

1 t dry yellow mustard

1 t cayenne pepper

12 oz. can of beer

1 c apple cider

2T olive oil

2 T balsamic vinegar

 

Directions:

In a small bowl, mix first 8 ingredients together thoroughly.  Rub chicken with oil then then generously rub chicken inside and out with mixture.  Work seasoning into skin as well.  Then add cider, olive oil, and balsamic vinegar to spray bottle with beer.  Place chicken on beer can and prop up legs like tripod so chicken is sitting straight up.  Place plank on grill over direct heat for about 5 minutes till beginning to smolder then move over indirect heat, spray with basting spray from spray bottle then close lid to cook for 80 to 90 minutes.  Continue to spray periodically during that time but keep lid closed as much as possible.  When chicken reached 180 degrees (thigh meat), 165 degrees (breast meat) chicken is done.  Remove plank from grill carefully and place on heat-proof counter-top and spray again with basting spray then let sit for about 10 minutes then with oven mitt, hold can and remove chicken to carve and serve.