Watch Duce make it
BBQ Like a Boss
The Flavor Starts Here
Cook it with Duce.
The Method
Duce's Wild Beer Can Chicken
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Preheat the Grill:
- Set up your grill for indirect cooking and preheat to 325°F.
- Add wood chunks or chips (like hickory or applewood) for a smoky flavor.
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Prepare the Chicken:
- Pat the chicken dry with paper towels to ensure crispy skin.
- Optional: Brush the chicken with a light coat of olive oil or melted butter for extra browning.
- Generously season the chicken, inside and out, with Duce's Wild Poultry Rub, ensuring you get into all the crevices.
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Set Up the Beer Can:
- Open the beer can and pour out (or drink!) about half.
- Optional: Add a sprinkle of Duce’s Wild Poultry Rub to the remaining beer for added flavor.
- Place the can securely in a drip pan, then carefully lower the chicken cavity over the can, standing the chicken upright.
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Cook the Chicken:
- Place the chicken on the grill, ensuring it’s positioned over indirect heat.
- Close the lid and cook for about 1.5–2 hours, or until the internal temperature reaches 165°F in the breast and 175°F in the thighs.
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Rest and Carve:
- Carefully remove the chicken from the grill, being cautious of hot liquid inside the can.
- Let the chicken rest for 10–15 minutes before carving.
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Finish with Duce's Wild White Sauce:
- Drizzle Duce’s Wild White Sauce over the carved chicken or serve it on the side as a dipping sauce for guests to enjoy.
Serving Suggestions:
- Pair with grilled vegetables, coleslaw, or a fresh cucumber salad.
- Serve with warm cornbread or crispy potato wedges for a complete BBQ meal.
Pro Tips:
- Crispier Skin: If you want ultra-crispy skin, crank the grill to 400°F for the last 10–15 minutes of cooking.
- Flavorful Beer Options: Use a light lager or pale ale. Avoid dark beers that may overpower the chicken’s delicate flavor.
- Optional Kick: Add a final sprinkle of Duce’s Wild Poultry Rub after cooking for an extra pop of spice and color.
The Cook in Pictures
Every angle.
Bring Competition Flavor Home
BBQ Like a Boss
Season it, smoke it, glaze it. Duce's Wild takes it from there.
