WARNING: THE FOLLOWING POST IS FOR BEER CAN CHICKEN. IT MAY CONTAIN INAPPROPRIATE PICTURES OF CHICKENS WITH THINGS JAMMED UP THEIR REAR ENDS. I APOLOGIZE IN ADVANCE.
I apologize for the weird nature that is beer can chicken. However, I DO NOT apologize for the awesome flavors in this smoked and brined bird. That’s right. I brined it in buttermilk, maple syrup, and dijon mustard overnight. Then I added small maple chips to my favorite, Pulaski Pils from Maplewood, jammed that in the chicken and then roasted/grilled that baby up!
You can totally grill or roast this chicken. It is getting to that time of year when turning on your oven isn’t going to overheat your whole house, so you make the call on what method works for you.
Basically all week long I have been lamenting over summer being done. Mike starts school Monday. Andy goes on September 5th. Football is starting and pumpkin spice is doing the walk of shame back into our lives.
I started the summer out with a few lists of things I wanted to do. I had a list of like 20 classic movies I wanted to watch with Mike. Um, shocker, we got through three because 1. we are old, and 2. we have difficulty staying awake past 10pm.
Another thing I wanted to do was smoke meat. I do not have a smoker and I did not purchase one. Yeah, really got on top of that bucket list, right?
I did figure out a makeshift smoker though. That counts! That totally counts! Plus it saves us lots of money on a project we would eventually abandon because it’s too hot or too cold outside.
I bought these little maple chips, dumped out (into a glass of course) 1/2 the beer, and then I added the maple chips to the can. So while the chicken cooks, it gets a slightly maplewood smoked flavor. I think maybe this will allow me to kind of cross at least one thing off my summer bucket list.
I think this will be the perfect end of summer, Labor Day, grilling recipe. Let me know how you like it!