Beer can chicken is a great way to smoke a chicken and get juicy and flavorful meat every time. But, not everyone likes beer. While I typically try to cut those people out of my life, here’s a great recipe I borrowed from Steve Raichlen that uses Cola instead of Beer.
Here’s What You’ll Need for the Rub:
- 1 Tbsp chili powder
- 2 tsp kosher salt
- 2 tsp brown sugar
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp garlic powder
- and a sprinkle of cayenne to taste.
Mix the ingredients together in a bowl. Prep your whole chicken by rinsing the bird inside and out and patting dry with paper towel. Then, rub a little vegetable oil over the skin of the chicken and sprinkle it all over with the rub. You will need 1 can of cola of your choice. Set half (6oz) aside for the sauce. Pop a couple extra holes in the top of the can with a church key can opener if you can.
Hold the bird upright, and position it over the can so the can fits snugly into the cavity. Pull the legs forward a bit so the two legs and the can form a tripod keeping the bird upright. Don’t forget to tuck the tips of the wings behind the chicken’s back.
Set the smoker for 250 degrees and set the bird in when it’s up to temp. Keep the smoke rolling for a least the first hour while cooking. Last one I made took 3 hours. I’d start checking the temp after hour #2. While the bird is cooking, make the sauce. (recipe follows) Once the bird gets up to 165 degrees, carefully remove it from the smoker, tent it with foil and let it rest for 5-1o minutes. At this point it’s ready to serve. Personally, I like to pull all the chicken off the carcass – like a rotisserie chicken, and chop it up to serve on sandwiches. How you serve it is up to you.
Here’s What You Need For the Sauce:
- 1 Tbsp salted butter
- 1/4 cup finely minced onion
- 1 Tbsp minced peeled fresh ginger
- 1 clove garlic
- 60z cola (reserved from the cooking can)
- 3/4 cup ketchup
- 2 Tbsp lemon juice
- 2 Tbsp Worcestershire sauce
- 2 Tbsp A-1 steak sauce
- 1/2 tsp liquid smoke
- 1/2 tsp black pepper
Melt the butter in a small saucepan over medium heat. Add the onion, ginger and garlic and cook until soft, ~3 min. Stir in the cola, raise the heat to high and bring to a boil. Add the remaining ingredients, and bring it back to a boil. Then reduce the heat to medium and simmer for about 5-10 minutes. You can serve it as is if you like, but I put mine in a ninja blender and blended it up to make sure it was nice and smooth.
It’s a very flavorful sauce and the bird comes out nice and juicy. This is a winning combo to try.
The Shotgun’s Q Club blog is sponsored by Kitz & Pfeil Ace Hardware.
“Whether it’s grilled, smoked, seared, or sauced, I’m always fired up to share what’s cooking. As a certified SCA and KCBS judge, I’ve tasted some of the best—and I’m always chasing the next great flavor. Keep those grills hot, your wood dry, and don’t be afraid to try something new.” – “Shotgun” Randy Shannon On-air personality and BBQ enthusiast
Comments