Greetings, fellow food adventurers and turkey trailblazers! As Thanksgiving approaches, it's time to flip the script and shake up tradition with a culinary masterpiece that will have everyone clucking with joy. Move over, turkey, because we're diving into the hilarious and mouth watering world of Narragansett Beer Can Chicken – the feather-ruffling twist your holiday table deserves!
Step 1: Gather Your Ingredients and Courage
First things first, assemble your trusty cooking squad: one plump chicken (4-5 pounds, because bigger is always better, right?), a can of Narragansett beer (half-full after a generous taste test, naturally), and a poultry rub that's about to become a seasoning superstar.
Step 2: Make Friends with the Chicken
Now, we know you're probably not on a first-name basis with your chicken, but let's show some respect! Give the bird a good rinse, dry it off (just like that time you forgot your umbrella), and prepare for a spa day.
Step 3: Show the Chicken Some Love
Rub your bird with some olive oil and season it with the enthusiasm of a dance party DJ. Salt, pepper, and your favorite poultry rub come together like the ultimate flavor dance crew to transform your chicken into the star of the grill.
Step 4: Open Sesame (Narragansett Style)
Crack open that Narragansett beer and have a sip, or two, or three – we won't judge! Leave about a quarter of the beer in the can to make room for the main attraction. Think of it as the chicken's VIP seating.
Step 5: Strike a Pose
Position the chicken on the beer can like it's about to strut down a poultry runway. This may look like a strange photo op, but hey, it's all in the name of flavor!
Step 6: Grill and Chill
Preheat the grill to medium heat and set up your chicken masterpiece on the grill grates. This is where the magic happens! The chicken and the Narragansett beer can are about to become BFFs in the heat of the moment.
Step 7: Wait, Don't Chicken Out!
Cover the grill and let your bird buddy cook for about an hour and a half. While you wait, you can practice your chicken dance or regale your guests with your best chicken jokes. What do you call a chicken at a construction site? An egg-cavator!
Step 8: Unveil the Star
After the grill magic has happened, take out your hilarious creation. Watch as your chicken, now infused with Narragansett charm, struts its stuff like it's auditioning for a food reality show.
Step 9: Carve, Serve, and Enjoy the Laughs
Carve your Narragansett Beer Can Chicken with the grace of a Thanksgiving ballet dancer and serve it up alongside the usual suspects – mashed potatoes, stuffing, and maybe a cranberry sauce jig. Watch as your guests gobble up this hilarious yet insanely delicious feast!
So, there you have it, my daring culinary comrades! This Thanksgiving, ditch the boring turkey and embrace the fun and flavor of Narragansett Beer Can Chicken. It's a Thanksgiving tale that's part comedy, part deliciousness, and all-around unforgettable. Gobble, gobble, and cluck on, my friends!
Recipe:
1 whole chicken (roughly 4 lbs)
1 12oz can of Del's Shandy (or any of your favorite 'Gansetts)
2 tbsp veggie oil
2 tbsp of your favorite rub (scroll to the bottom to see one of ours)
1 tbsp salt
2 tsp ground black pepper
The Know How:
- Preheat your grill to about 375 degrees
- Remove neck and giblets from the chicken and discard.
- Pat the bird dry, then rub it with the oil, salt, pepper and your rub of choice.
- Crack open a Del's Shandy and take a few swigs. It's good for ya.
- When you're down to about half of a can, remove the tab and place the can on a flat surface. Place the bird on top of the open can so that the can sits upright inside of the bird. Move the bird (with the can inside) to the grill so that it sits up in the same position. Try positioning the legs so they act as a tripod with the can.
- Grill chicken in upright position on mid-high indirect heat (no not place coals or activate burner directly under the chicken).
- Beer will steam and foam from can while cooking, forcing flavor and moisture through the chicken.
- Grill until internal temperature reaches 165 degrees in the breast and 180 degrees in the thigh.
- Let rest for 15 mins, remove the can, and serve it up!
The rub (There's aways a rub):
What goes better with a clean fresh lemon flavor than clean fresh herbs and spices? See what we're doing here?
3 tbsp fresh thyme
5 cloves minced garlic
2 tsp of lemon zest
Combine the above with the salt and black pepper mentioned above and rub all over the bird. Simple, right?