SPRITE CAN CHICKEN AKA BEER CAN CHICKEN

Today is July 10, 2004 and one of those days meant for rest and relaxation preferably inside with the climate control set for super cool without the slightest thoughts of the kilowatts being consumed by the thirsty compressor as the outside temperature lurks in the lower 90’s. 

Our youngest daughter Lisa Dianne is visiting with us this weekend and wanted to try some of the Beer Can Chicken and in my case “Sprite Can Chicken” dusted with ole Wild Bill’s Dry Meat Rub.  My bride picked up a couple of young fryers weighting in at a little over three pounds each and it didn’t take too long before I had the pair of featherless fowl sitting atop a couple of sprite cans half filled with sprite and about a teaspoon of Lea & Perrins Worcestershire Sauce and a Idaho white potato wedge lodged in the neck cavity opening to seal the cavity.  Sealing the cavity allows the drink inside the can to produce moisture and steam, which cooks the bird from the inside as well as from the outside.  I preheated the Jenn-Air grill to 350 degrees F. and let the birds cook about one hour and 45 minutes with an internal temperature of around 200 degrees which was very well done yet moist, juicy and would literally pull apart.  Inserted a few pixs:

This pair of young birds about ready to enjoy a short afternoon of heat under the hood!

Have you every seen a pair of more relaxed looking chickens in your life.  Just don’t gaze at the drink cans too long.  Go ahead and grin if you must!  Another pix of the semi-finished product!

The dark color on the chicken is not burned; it is the sugar from the rub that has caramelized which turns very dark.  Can you say Beautimous?

The next pix is the finished product with a few trimmings ready to be devoured by yours truly.

The corn on the cob is steamed and very tender and my store bought teeth had no trouble removing four or  five rows of the corn kernels at a time like a sharp razor cutting through thin paper.  The “Sprite Can Chicken” is about as close as you can get to give some serious competition to Porter’s Cajun Blend Deep Fried Turkey.  The meat rub is definitely a plus for this recipe.   

I apologize, no I don’t, for getting your taste buds all worked up but the Sprite Can Chicken is one of the easiest and fowl proof recipes for grilled chicken to come along in a long time.  PS:  I had to snicker at myself on the “fowl proof” method of fixing grilled chicken.  Go ahead and grin again!   Also, the second bird looked as “beautimous’ as the first bird and he is chilling out in the refrigerator to make an appearance later. 

It is getting late and better close for now.

WILD BILL'S DRY MEAT RUB

         INGREDIENTS: 

        3/4 cup paprika                       1/4 cup ground black pepper

        1/4 cup salt                             1/4 cup sugar

        2 tablespoons chili powder        2 tablespoons onion powder

        2 teaspoons cayenne pepper*     2 tablespoons garlic powder       

Mix spices in a bowl and store in airtight container in a cool dark place.

*I use 90K heat rating of cayenne pepper; most store carry on 35K therefore

you might want to increase the cayenne pepper to 2 tablespoons (to taste).      

NOTE:  Rub or sprinkle on meat 30 minutes to an hour before grilling.

Written and with pixs by William McKnight Porter July 10, 2004.