Beer can chicken and it’s derivatives are my favorite thing to cook. I have
laid out in this post some notes on cooking it well, and how to do it right.
It’s not something that is explained easily or obviously. These are my personal
notes on how I do it, and will be updated as I learn new things about it.
My great granddad used to make chicken similar to this using a basting
mixture. This is his recipe with some modifications by me to get more
browning out of it. He poured it over with a whiskey bottle and a speed
pour, I use a mug and a brush to be more efficient with the liquid. He
did it with chicken quarters, but I prefer using a spatch-cocked chicken.
He also used a different vinegar than I do.
I scored a rib roast from a local butcher shop whose owners were
retiring. It was a beautiful 6lb chunk with an amazing fat cap on it.
This is how I cooked it, and what I made with the leftovers.