Beer Can Chicken (Dangerfield Style)

Shane’s BBQ Speciality

ingredients

Ingredients:

Hardware:

Marinade:

Finely chop 2 cloves of garlic and 1 teablespoon ginger. gring salt and pepper into a bowl. Add rind of half a lemon. Finely chop 1/2 a chilli and add 1/4 cup cajun spice. Mix together in a bowl.

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Prepare the Bird:
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1) Wash the bird inside and out and dry with paper towel.
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2) Give the bird a jolly good rub down with olive oil, outside and underskin where possible.
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3) Rub marinade all over bird with special attention to getting under skin.
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Getting Down to Business:
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1) Drink 1/2 can of beer and add 1 cruched clove garlic and 1 chopped chilli to can.
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2) Place beer can in rack - whack the dirty bird on the rack then firmly (with can) place up birds bum
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3) Cover bird with aluminium foil
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4) Cook for 45 mins at 180°C with BBQ cover on, then remove foil and cook for another 45-60mins until bird is brown and cooked through.

Hints:

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* If you have a 4 burner BBQ like a real man, just turn on 2 burners and place bird over other 2 burners
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* Serve with corn on the cob and a glass of Aussie Sav Blanc with a cube of ice in the glass

Source: Shane (Dangerfield) Stoddard