Craft beer Vertically Roasted chicken

A modified recipe from the book, Steven Raichlen’s Beer Can Chicken and 74 other Offbeat Recipes for the Grille,

Brined Big Boy.

It’s the standard brined chicken, albeit, a bit smaller than recommended, around 5 lbs, on a vertical roaster  in a pan vs. the beer can and utilized with IIPA beer.

Note: Actually the beer in the brine was a canned commercial variety of a light beer, nothing fancy.

The pan that the vertical roaster was placed in on the grille was a suitable diameter cake pan covered in foil.

In that pan, Off the Topper IIPA was poured in to about an inch depth. Had I more home brew IIPA, it would have been utilized in the brining solution, plus it gave me some use for the light beer.


The chicken and the brine was in a plastic bag refrigerated overnight for slightly over the 12 hour recommendation.

IMG_0178Charcoals getting up to temperature in the grille, foreground.


The bird is done.

Note: About the last 10 minutes of cooking, confirmed with a meat thermometer, a small amount of mesquite wood pellets were added to the charcoals, for a slight smoky finish and color.

IMG_0181Removed from the vertical  roaster.

Now you will probably realize that I am biased, but this was the best vertical roasted chicken I’ve had in a while.

It’s an even tie between the juiciness, and the flavor, even though the bird was mostly served cold, the meat was succulent.

Usually we grille for a meal, but lately I’ve learned that cooking and grilling a day before or just grilling to refrigerate for use later in the week is a more laid back approach than cooking for a deadline while  juggling other meal preparation tasks.

All in all if time permits, brining is thoroughly worth it.


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