Keith Lusher 11.25.24
I bear in mind the times when beer can hen was all the craze. I used to be in my 20s, and the considered cooking meals on a beer can was simply too cool to not attempt. After cooking a couple of hundred chickens on a beer can, I’ve to say that there’s a particular profit to cooking this fashion. The meat is extra moist and relying on what taste of beer I exploit, I’m able to coordinate the flavors correctly.
And whereas the beer can part has misplaced its enchantment by means of the years, I’ve managed to maintain one custom that my household has come to take pleasure in over the previous three many years – my Beer Can Turkey
Daily earlier than Thanksgiving, it’s turn into a ritual to cease in on the fuel station and purchase a 32-ounce can of beer. (a 12-once can is to small)
After returning residence, I put together a dry rub and an injection combination for the following day.
And brine the chicken in a single day.
Dry Rub Recipe
1 tbsp. crushed black pepper
1/2 cup Louisiana Fish Fry Cajun Seasoning (or your desire of allspice combine)
1/2 cup brown sugar
1 tsp. garlic powder
1 tsp. onion powder
1 tbs. crushed purple pepper flakes
Injection Elements
In a small saucepan set to low, convey the next components to a boil and let cool.
1/4 cup Worcestershire sauce
1/4 non-flavored beer
2 sticks of butter
1 tsp. crushed black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. sizzling sauce
After making ready the rub and injection, I put the injection in a protracted cylindrical glass. This makes it straightforward to attract out with the injector. I retailer the injection combination within the fridge.
Earlier than going to mattress, I pour a 16-ounce container of salt right into a small ice chest and add the (frozen) turkey to the chest. The frozen turkey turns the water chilly, which preserves it by means of the evening and permits it to defrost and brine on the identical time. In case you are holding the ice chest exterior make sure to fasten the lid shut. Raccoons don’t have a good time Thanksgiving however they love turkey!
Within the morning, I load the fireplace field on my smoker with wooden. Any wooden will work however I steer clear of fruit wooden and save these for my ham.
Then I take the chicken out of the brine and place it on the grill. The grill gives a great workspace to inject it and add the dry rub earlier than putting it on the can.
Earlier than injecting the chicken, I place the glass of injection within the microwave to soften it down so it flows easily by means of the injector. Then I inject the turkey and add the dry rub.
After emptying 1/4 of the beer can I place it on the grill and slide the turkey onto it. To ensure that the moister to be trapped inside, I block the neck gap with both among the spare innards, neck, and even an opinion.
Throughout the 5 hours of smoking, I barely flip the chicken to ensure that it to be evenly cooked as nearly all of the warmth comes from the firebox.
Then it’s all about ready for that main inside temperature of 165!
After frying and baking turkeys, I’ve discovered that this recipe beats all of them, and it has turn into a staple in our household on the subject of the Thanksgiving day meal. I hope you take pleasure in and have an exquisite Thanksgiving!
