Did Somebody Say Beer-Can Chicken?

3 Beer Infused Cooking Recipes

I could hardly contain myself once she got into the second recipe. I mean seriously….who thinks to stuff a beer can inside of a chicken? I know of a place down in the Dallas area called Bone Daddy’s that does it but I doubt it compares to this Guy Fieri version as adapted by the people over POPSugar.

Oh – and just because I LOVED the second recipe doesn’t mean you might not LOVE one of the other two. There are 3 great recipes here for you to try out and – to be honest – anything that involves cooking with beer, well…we’re just a big fan of that.

Source: POPSugar

Cheddar, Beer, and Pumpkin Dip (Recipe by Betty Crocker)


1 cup Blue Moon Harvest Moon Pumpkin Ale
1 cup white cheddar cheese, shredded
1 cup gruyère cheese, shredded
1 tablespoon all-purpose flour
1/2 cup pumpkin puree
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1 tablespoon coarse-grain mustard
1/4 teaspoon nutmeg

Serve With
Bratwurst, sliced
Pretzel bread


Heat beer in a saucepan set over medium heat until it just starts to simmer. Into a bowl, toss together cheddar and gruyère with flour until coated. Add the cheese to the beer, and stir until it starts to melt. Add pumpkin, worcestershire sauce, salt, mustard, and nutmeg. Stir until the cheese is completely melted and the dip is smooth. Serve warm in a hollowed-out pumpkin with warmed sliced bratwurst or pretzel bread.


Yield 4 servings
Cook Time 20 minutes

Beer-Can Chicken (Recipe by Guy Fieri)


1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon black pepper
1 4- to 5-pound whole chicken
1 16-ounce can German pilsner, such as Radeberger Pilsner
2 cloves garlic
1/2 pound bacon


Preheat oven to 450ºF. Mix dry ingredients in a small bowl. Rub half of the rub on the inside of the cavity of the chicken. Gently loosen the skin from the flesh on the breasts, thighs, and drumsticks, and rub the remaining dry rub onto the meat of the chicken as well as on the skin. Open beer can and pour out half. Smash the garlic cloves and place them into the beer can. Place chicken, open end down, over the beer can so that the opened end of the beer can is in the middle of the cavity. Place chicken, standing up, in a large oven-safe skillet. Wrap the bacon around the chicken by draping it down the outside of the chicken and tucking the top part into the cavity of the bird. Use toothpicks to keep the bacon in place. Cook chicken in oven for 10 minutes, and then lower the temperature to 350ºF and cook for another 90 minutes, or until the internal temperature in the thickest part of the thigh reaches 165ºF on a meat thermometer.

Chocolate Pretzel Beer Toffee (Recipe by The Beeroness)


1 cup sugar
1 cup butter
1 cup amber ale, divided
2 cups dark chocolate chips
2 cups pretzels, smashed


Into a large pot over high heat, add sugar, butter and 1/2 cup of the amber ale. Stir until the mixture begins to boil. Leave mixture untouched until it starts to darken and thicken. Continuously stir the sugar beer mixture until it reaches 290ºF. This could take between 15 and 20 minutes. Once the mixture is really dark and reaches 290ºF, pour onto a quarter baking sheet lined with parchment paper, and allow to cool. This is the first layer of the toffee. Into a large bowl, add the chocolate. Heat remaining beer in a saucepan over medium heat until it just starts to simmer. Pour beer over the chocolate and stir until smooth and all of the chocolate is melted. Pour the melted chocolate over the toffee, and garnish with crushed pretzels. Allow the chocolate to set. Cut into 2-inch squares.


Yield 6 servings
Cook Time 25 minutes

Twitter Digg Delicious Stumbleupon Technorati Facebook Email

No comments yet... Be the first to leave a reply!