Soda Can Chicken With Classic Bbq Rub Recipes

Steps:

• 1. prepare grill. Brush grill grate with oil
• 2. Mix paprika, salt, garlic, Brown sugar, chili powder, and black pepper in a small bowl for the rub. Rinse chicken and Pat dry. Remove excess fat in skin from the chicken.
• 3. Sprinkle 2 teaspoons of the rub inside the chicken cavity. Brush outside of chicken with 1 tablespoon oil, then sprinkle with the remaining rub, pressing to adhere.
• 4. Pour 3/4 cup Dr Pepper into a measuring cup and set aside for the sauce, recipe follows Poke 2 to 3 additional holes into the top of the can. Arrange chicken cavity on can. Pull the chicken legs forward to form a tripod with the can serving as the rear leg.
• 5. Place chicken over unlit portion of the grill. Cover and cook until skin is Golden and crisp, juices run clear, and an instant read thermometer inserted into the thickest part of the thigh registers 180°, 1 to 1 1/4 hours, rotating the chicken halfway through grilling. Remove chicken from grill and place on baking sheet. Let rest 15 minutes.
• 6. Dr Pepper chipotle BBQ sauce: 1 cup diced onion 2 tablespoons minced garlic 2 tablespoons olive oil 12 ounces +3/4 cup Dr Pepper, 2 1/4 cups total one bottle chili sauce, such as Heinz, 12 ounces 1 cup cherry preserves 1/3 cup cider vinegar 1/4 cup packed light Brown sugar 3 tablespoons molasses 3 tablespoons Worcestershire sauce 2 tablespoons fresh lemon juice 2 tablespoons minced chipotle in adobo sauce salt and black pepper to taste sweat onion and garlic in oil in a medium pan over medium heat, 5 to 7 minutes. Add Dr Pepper, chili sauce, preserves, vinegar, Brown sugar, molasses, Worcestershire, lemon juice, and chipotle. Cook until thick and reduced to 4 cups, about 30 minutes. Season sauce with salt and pepper.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Remove the giblets and rinse chicken inside and out with water. Pat dry with paper towels.
• Stir together butter, brown sugar, garlic, salt and pepper, and half the lemon juice in a bowl. Rub the mixture over the entire chicken, including the cavity and beneath the skin.
• Discard 1/2 of soda, leaving the rest in the can, and pour the remaining lemon juice into the can. Place the can on a baking sheet, and set the chicken upright on the can, inserting it into the cavity of the chicken. Plug the neck opening of the chicken with the onion and a squeezed lemon half to retain steam.
• Roast the chicken in the preheated oven for 1 1/2 to 2 hours, to a minimum internal temperature of 180 degrees F (80 degrees C). Remove the chicken from the oven, discard the soda can, and cover chicken with a doubled sheet of aluminum foil to rest in a warm area for 10 minutes before slicing.

Steps:

• Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
• Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
• Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
• Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.
• When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.
• Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer or otherwise burn yourself. Quarter or carve the chicken and serve with the Cola Barbecue Sauce.
• Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months.
• Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.

Steps:

• In a bowl large enough to fit the chicken, combine the water, lemon juice and halves, salt, and sugar. Whisk until salt and sugar are dissolved. Add the chicken to the bowl, cover and refrigerate for at least 6 hours, or overnight. If the brine does not fully cover the chicken, rotate the chicken halfway through the brining process. Preheat the oven to 350 degrees F.
• In a small bowl add half of the BBQ Rub and the butter. Mix until well combined. Refrigerate for a few minutes if the butter begins to melt after mixing. Remove the chicken from the brine and pat dry with paper towels. Use your fingers to gently release the skin from the flesh of the breasts and legs. Spread the butter mixture evenly under the skin and over the breast and legs. Pat the remaining BBQ rub mixture all over the bird. Transfer the chicken to a roasting pan fitted with a roasting rack and bake until golden and the juices run clear, basting frequently, for about 1 hour 15 minutes. Remove the chicken from the oven and raise the oven temperature to 450 degrees F. Baste the chicken thoroughly with the drippings in pan, return to the oven, and let bake until the skin is brown and crispy, about 15 minutes. Remove from the oven to a cutting board and let rest for 10 minutes before cutting. Carve the meat and arrange on a serving platter. Serve with Lemon and Walnut Waffles, if desired.
• Combine all the ingredients in a small bowl and set aside.
• Preheat the oven to 225 degrees F.
• In a large bowl sift to combine the flour, baking powder, 2 tablespoons of the sugar and salt. In small bowl whisk the egg yolks until smooth, then add the milk, vegetable oil, lemon extract, and lemon zest. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter, with a wooden spoon, until just combined. Be careful not to overmix. You can use a hand beater or a stand mixer on low speed, if desired.
• In a very clean bowl, whisk the egg whites until foamy. Add the remaining sugar and beat until soft peaks form. Gently fold the whites into the batter. Pour about 1/4 cup to 1/2 cup batter into an oiled waffle iron, sprinkle with walnuts, then close the iron. Cook until golden brown, about 5 minutes, depending on waffle iron settings. Transfer to a serving platter and keep warm in a low oven. Repeat with remaining batter. Serve warm with maple syrup.

Steps:

• Heat grill for indirect cooking as directed by manufacturer. Remove and discard neck and giblets from chicken cavity. Rinse chicken and pat dry with paper towels.
• In small bowl, combine salt, brown sugar and chili powder; mix well. Rub 1 1/2 teaspoons salt mixture inside chicken. Add 1/4 cup marmalade to remaining salt mixture; mix well. Set aside.
• Open beverage can; measure out 2/3 cup beverage. Set aside 3 tablespoons of the beverage and reserve remainder for another use. Add 2 teaspoons of the reserved orange-flavored beverage to marmalade mixture, stirring until brushing consistency. Spray outside of half-full can of beverage with nonstick cooking spray; set in shallow baking pan. Carefully set chicken cavity over can, pushing until chicken balances in pan. Rub skin of chicken with oil.
• When ready to grill, use tongs and spatula to remove chicken and can from pan and set on grill for indirect cooking, making sure chicken is balanced. Cover grill. Cook 1 1/4 to 1 1/2 hours or until chicken juices run clear and instant-read thermometer inserted in thickest part of thigh registers 180°F. During last 30 minutes of cooking time, brush chicken with marmalade mixture.
• With thick hot pads and tongs, carefully remove chicken and can from grill to clean baking pan or platter. Twist can to remove from chicken. Discard any beverage left in can. Let stand 5 minutes before carving. In small microwave-safe bowl, combine 1/3 cup marmalade and remaining 2 tablespoons plus 1 teaspoon carbonated beverage; mix well. Microwave on HIGH for 30 seconds or until warm. Serve marmalade mixture with chicken.

Steps:

• Combine paprika, salt, sugar, brown sugar, cumin, chile powder, black pepper, cayenne, onion powder, garlic powder, celery salt, and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color).
• Extra rub can be stored in an airtight container for up to six months.