Stuff'n'Smoked Chicken with Vegetables and Stuff'n'Smoked Chicken

Smoked BBQ Beer Can Chicken


2 cups cherry wood chips
2 (12 fluid ounce) cans beer, half full
1/2 cup dark brown sugar
1/2 cup kosher salt
1/2 cup paprika
1/4 cup ground black pepper
1 teaspoon cayenne pepper
1/4 cup vegetable oil
2 (3 pound) whole chickens


Soak wood chips in water for at least 1 hour.

Preheat an outdoor grill for indirect medium
heat, about 350 degrees F (175 degrees C).

Mix together dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper in a small bowl. Place two half full cans of beer on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make the beer foam up and out of the can.

Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Rub each chicken with 2 tablespoons vegetable oil. Rub the remaining seasoning mix over the entire chicken, inside and out. Fit each chicken over a can of beer with the legs on the bottom; keep upright.

Drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill’s manual. Place the two chickens, standing on their cans directly on the grill.

Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chickens from the grill and discard the beer cans. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Stuff’n’Smoked Chicken with Vegetables


1 (6 pound) large roasting chicken
1 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
2 tablespoons KC Masterpiece® Barbecue Seasoning
4 large cloves garlic, quartered
1 cup chopped red onion
1 cup sliced zucchini
1/2 cup diced red bell pepper
1/2 cup diced celery
1/2 cup cherry tomatoes, halved
2 tablespoons olive oil
3 tablespoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
4 medium red potatoes, chopped
1 cup KC Masterpiece® Original Barbeque Sauce


Light grill using Kingsford® Charcoal with Sure Fire Grooves™. Rinse inside and outside of chicken. Season inside with salt and pepper. Season outside with rub. Place all vegetables and garlic, except potatoes, into a bowl and drizzle with olive oil; sprinkle with Ranch mix, salt and pepper; mix together.

Stuff cavity of chicken with half of vegetable mixture. Place chicken in shallow baking dish.

Mix potatoes with remaining vegetables. Place onto pieces of foil; fold sides over and seal tightly, forming small cooking pockets. Poke a few holes into top of pocket.

Mound coals on one side of grill. Place chicken on side of grill without coals grill. Baste outside of chicken with KC Masterpiece® Original Barbecue Sauce every hour of cooking. Grill for three hours until internal temperature of chicken reaches 165 degrees F. After two hours, place foil pouch with potato-vegetable mixture on grill. Remove from grill with chicken.

Source by Lewis Theakson


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