Beer Can Chicken with Rosemary and Thyme

Hello all,

Today was our first day back after our day and a half off. We all seemed well rested. For our time off, some girls saw family while others kicked it around Abbotsford.

Megan, Janelle, Kalisha and I (KD) went to hang out at the Pinske’s resident with the best hostess ever Karin Pinske. We had an amazing time relaxing in their back yard by their massive pond. We got to see phantom the fish, humming birds fight and best of all Megan cook up an outstanding beer can chicken for us all. I thought everyone should know how to make this magnificent meal. So- here is the Pinske beer can chick recipe.

Prep time 15 minutes

Grilling time 1.25 to 1.30 hours

Rub

1 tsp. kosher salt

1 tsp. paprika

1 tsp. finely chopped fresh rosemary

1tsp dried thyme

½ tsp. lemon zest

½ tsp. freshly ground black pepper

1 whole chicken, about 4 pounds

2tsp extra virgin olive oil

1 can (12 ounces) beer, at room temperature

2 sprigs fresh rosemary

1 clove garlic, crushed

Juice of 1 lemon

1 tsp. dried thyme

½ tsp. crushed red pepper flakes

1. Remove and discard the neck and giblets from chick. Rub chick with oil. Season chick inside out with rub. Tuck the tips and wings behind the chicks back.

2. Pour out half of the beer. Put rosemary, garlic, lemon juice, thyme, and red pepper flakes into the beer can. Make two holes on the top of can. Plunk chick cavity over the can.

3. Put the bird on the grill on its two legs and the can, like a tripod. Grill over indirect medium heat until the juices are flowing and the internal temperature registers 170 degrees F in the breast and 180 in the thickest part of the thigh for and hour 25 to an hour 30.

4. Serve that pretty bird up. Delicious!

This makes for a great night.

Enjoy!