I’m a big fan of making beer can chicken on my Char-Broil Big Easy. Weber has a beer-can seasoning that hits the spot with the perfect combination of spices. Nothing could be easier. I will warn you, though, the crispy skin comes out absolutely delicious. The advantage of being the person cooking the chicken is that you get first dibs on it and the rest of the chicken.
The seasoning is so good you can leave out the beer can. The Big Easy cooks up chicken so moist and tender you won’t notice it’s not there, and the Weber seasoning packs such great flavor you’ll be as happy as if you did use the beer.
If you do decide to also add a beer can don’t use a strongly-flavored beer or it might drown out the great seasonings. And of course, you’re not required to use beer in a beer-can chicken. Many sodas and even wine work just as well.
For something different, try my beer can cabbage on the Big Easy. It’s different for sure!
- 1 whole chicken, 4-5 pounds, rinsed and patted dry
- Vegetable oil
- Weber Beer Can Chicken Seasoning
- Fire up your Big Easy.
- Lightly coat the outside of the chicken with oil.
- Sprinkle seasoning liberally all over the chicken, inside and out.
- Place chicken into your Big Easy basket and lower into the cooker.
- Cook for about 20 minutes per pound until the chicken reaches 165 F as measured in several places.
- Let rest 10 minutes before carving.