getting crafty Half Dome Beer Can Chicken Recipe and Photo by Paul David First, let’s start with the beer! For this recipe, I chose one of my favorites, Half Dome California Wheat from TiogaSequoia Brewing Co. in Fresno. It has evolved over the years, and reached its peak through a partnership with the Fresno County Farm Bureau, which provides the locally sourced stone fruit that makes Half Dome so unique. For this beer can chicken recipe, I used a Green Mountain Pellet Grill with fruit wood pellets that I thought would compliment the fruit notes found in Half Dome. I placed my beer can chicken rack inside a foil pan and lined the pan with fresh vegetables - asparagus, brussels sprouts, mini-peppers (yellow, red and green), baby potatoes and yellow onion.
INGREDIENTS:
DIRECTIONS:
1 whole chicken, 3-4 lbs.
STEP 1: Preheat pellet grill/oven to 400 degrees.
1 can of beer
4 T olive oil
RUB: 1½ T brown sugar, packed
1 T tarragon, dried
1½ tsp. salt 1½ tsp. black pepper
1 T smoked paprika
STEP 2: Remove any giblet/remains from inside the chicken. STEP 3: Pour ¼ of the beer into a cup and set aside. Place beer can with the remaining beer into your beer can rack. Combine all of the ingredients for the rub in a bowl. STEP 4: Lay the chicken down inside the foil pan, then drizzle and rub 3 T of olive oil over the chicken. Pour ½ the rub onto the chicken, then flip and repeat on other side. Massage the rub into the chicken, flipping sides and ensuring top, bottom and under wings/legs is well covered.
½ tsp. chili powder
STEP 5: Place the chicken over the beer can and ensure the chicken is pushed down and supported by your beer can rack to be able to support the chicken upright.
*If you like it a little spicier, add ½ tsp. cayenne pepper
STEP 6: Fill the bottom of the foil pan with the veggies (diced in large sections). Pour the remaining beer and 1 T olive oil over your veggies, and add salt and pepper as desired.
1½ tsp. garlic powder
STEP 7: Grill/bake for about 1 hour and 15 minutes, or until golden and cooked through. The key is to ensure that the internal temperature of your chicken reaches 165 degrees before removing from heat. Using the Green Mountain Grill my chicken reached the internal temperature of 165 degrees after cooking two 3.5-lb. whole young chickens at 400 degrees for a little over 1 hour. STEP 8: Once fully cooked, carefully lift the chicken off the can and place it on a cutting board. Let rest for 10 minutes before carving. •
SPRING 2021
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