Beer Can Chicken

We had several people over for a pre-Labor Day dinner and planned on brisket and pork ribs; however, one special request came from a dinner guest to include chicken. I recently read a fellow bloggers post, Griffin’s Grub, about Beer Can Chicken (BCC) and I decided to follow their awesome recipe using Dizzy Pig Swamp Venom.

A couple of differences: I decided to place a quarter of a red onion in the top (neck opening) of the chicken, to seal in the vapor from the beer and add some extra flavor. I also inadvertantly allowed the heat to climb up to around 380°F, which probably sped the cook up a little faster than expected (1hr 15 min) and I believe it caused the outer skin of the chicken to split open. My result was amazing and one that I will continue to perfect over time. I would like to maintain the temp at 350°F (as suggested) and see if the bird comes off looking more asthetically pleasing next time.

Probably the most fun of making this delight, was the look on the faces of my dinner guests when I told everyone it was beer can chicken, priceless!

Beer Can Chicken
Prep time
Cook time
Total time
Dizzy Pig Swamp Venom
Serves: 6-8
  • 1 Whole Chicken
  • 1 Can of beer like Dos XX
  • Rub - Dizzy Pig Swamp Venom
  • Beer can chicken rack (BCC)
  • ⅛ slice of red onion
  • 3 Tbsp Extra Virgin Olive Oil
  1. Using a spoon, carefully separate skin from the chicken so you can easily add spices.
  2. Pour several spoonfuls of rub in between the skin and meat and spread around as evenly as possible.
  3. Spread Extra Virgin Olive Oil around the outer skin of the chicken
  4. Add around 2 Tbsp of Rub to the outer skin
  5. Place a half can of beer in the BCC holder and add around a teaspoon of rub into the beer.
  6. Position the chicken on top of the BCC rack.
  7. Position the ⅛ slice of red onion in the top (neck) opening.
  8. Setup the grill for indirect cooking with plate setter legs up and grate on top, include a handful of milder wood chunks (Apple or Cherry wood) placed on the top of your fire. Include a shallow disposable foil baking sheet to fit between the plate setter and grate, allowing catch grease.
  9. Stabilize grill at 350°F
  10. Place a remote temperature probe in the thigh and place the chicken on grate.
  11. Once internal temp of chicken reaches 165°F, relocate probe in breast area to ensure the entire chicken is over 165°F.
  12. Remove, serve and enjoy!

If you’re unable to track down the spice or BCC Rack locally, you can order here:

Dizzy Pig Swamp Venom

Bayou Classic Beer Can Chicken Rack

Next Post will be a great idea for leftover BCC, Chicken Quesadillas.

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  1. Good idea about the onion. I usually cram in an onion, potato, lemon wedge or whatever I have on hand. Not sure if it actually helps, but I started to do it a long time ago and its become habit.

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