Keith Lusher 11.25.24
I bear in mind the times when beer can rooster was all the trend. I used to be in my 20s, and the considered cooking meals on a beer can was simply too cool to not strive. After cooking a number of hundred chickens on a beer can, I’ve to say that there’s a particular profit to cooking this manner. The meat is extra moist and relying on what taste of beer I take advantage of, I’m able to coordinate the flavors correctly.
And whereas the beer can section has misplaced its enchantment by the years, I’ve managed to maintain one custom that my household has come to get pleasure from over the previous three a long time – my Beer Can Turkey
Every single day earlier than Thanksgiving, it’s turn into a ritual to cease in on the fuel station and purchase a 32-ounce can of beer. (a 12-once can is to small)
After returning house, I put together a dry rub and an injection combination for the following day.
And brine the chook in a single day.
Dry Rub Recipe
1 tbsp. crushed black pepper
1/2 cup Louisiana Fish Fry Cajun Seasoning (or your choice of allspice combine)
1/2 cup brown sugar
1 tsp. garlic powder
1 tsp. onion powder
1 tbs. crushed purple pepper flakes
Injection Components
In a small saucepan set to low, convey the next elements to a boil and let cool.
1/4 cup Worcestershire sauce
1/4 non-flavored beer
2 sticks of butter
1 tsp. crushed black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. scorching sauce
After making ready the rub and injection, I put the injection in an extended cylindrical glass. This makes it simple to attract out with the injector. I retailer the injection combination within the fridge.
Earlier than going to mattress, I pour a 16-ounce container of salt right into a small ice chest and add the (frozen) turkey to the chest. The frozen turkey turns the water chilly, which preserves it by the night time and permits it to defrost and brine on the similar time. If you’re holding the ice chest exterior remember to fasten the lid shut. Raccoons don’t have fun Thanksgiving however they love turkey!
Within the morning, I load the fireplace field on my smoker with wooden. Any wooden will work however I steer clear of fruit wooden and save these for my ham.
Then I take the chook out of the brine and place it on the grill. The grill supplies a great workspace to inject it and add the dry rub earlier than inserting it on the can.
Earlier than injecting the chook, I place the glass of injection within the microwave to soften it down so it flows easily by the injector. Then I inject the turkey and add the dry rub.
After emptying 1/4 of the beer can I place it on the grill and slide the turkey onto it. To ensure that the moister to be trapped inside, I block the neck gap with both a number of the spare innards, neck, and even an opinion.
Throughout the 5 hours of smoking, I barely flip the chook to ensure that it to be evenly cooked as the vast majority of the warmth comes from the firebox.
Then it’s all about ready for that main inner temperature of 165!
After frying and baking turkeys, I’ve discovered that this recipe beats all of them, and it has turn into a staple in our household in terms of the Thanksgiving day meal. I hope you get pleasure from and have an exquisite Thanksgiving!
