Pat's Beer Can Grilled Chicken
Show: Down Home With the Neelys
Episode: Backyard Tailgate
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- Recipe categories: Beer, Chicken, Onion,
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Total Reviews: 117
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By heathercolegrov...
columbus, OH
on June 13, 2009
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First of all "B" of frisco, TX, maybe you should do your research before you go posting slanderous accusations...First of all- the term "Beer Can Chicken" refers to the cooking method, which if you've done your research, you would know this method has been around for decades. Hence while Mr. Neely's recipe is called "Pat's Beer Can Chicken" and Mr. Raichlen's is reffered to "Ragin' Cajun Beer Can Chicken". Any village idiot who can read (maybe I'm assuming too much in your case? can see that the recipes DO differ quite a bit in their ingredients. Mr. Neeley makes his rub from scratch using various ingredients, while Mr. Raichlen uses store bought pre-made blends like Old Bay and Cajun Seasoning as well as Liquid Smoke, which has no place at all in Mr. Neeley's version. Mr. Raichlen's recipe also calls for the chicken to marinate in the beer whereas Mr. Neeley's has no such step. Furthermore, there are 15+ different recipes/versions of Beer Can Chicken on the Food Network Website,by varying chefs, 2 of which belong to Mr. Raichlen. Were he the "creator" or the copyrighted owner of this "method", I would gather that he'd take issue with being in the ranks of other chefs who were as you put it "plagiarizing" his recipe. Next time maybe you should Google "Beer Can Chicken" and read some of the 5.24 million results and do your research before making allegations and using legal terms that Thou dost not understand!
By saxd45c_11920135
frisco, TX
on June 12, 2009
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Steven Raichlen called, he wants his recipe back...
http://www.barbecuebible.com/store/
By angela_11912856
Pipestone, MN
on June 08, 2009
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This is outstanding!!!!!! Everyone loved it! My husband sat at the table cleaning what was left of the chicken off the bones!!! We didn't dare go near him until he was finished! I also love this program. It makes my husband and I like to "cook" in the kitchen more often. These two are such sweet hearts. THANK YOU and God bless.
By betsybam01_11783311
New Providence, PA
on June 07, 2009
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Every Thursday and Friday, on my way home from work, There was a little trailer along side the road called "The Chicken Wagon". That would be our dinner because they made the best BBQ chicken ever. They closed about a year ago, and I've really missed it.... Until now! This beer can chicken recipe came the closest to the taste I was searching for! My grill is pretty worn out from hours of use, so I turned the heat down to low, and moved the chicken around from the hot spots so it would'nt burn. It only took a little over an hour to cook. A meat thermometer really helps so you don't under or over cook. Can't wait to make this at the beach on vacation for everyone. They'll love it!! Awesome recipe, Thanks.: B. Milhollen
By keend6_10801748
Orlando, FL
on June 04, 2009
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You did it again. Tried your rub on two beer can chickens and it was the hit of the party. Grilled one with just some salt and pepper. That was the only one left. Absolutely perfect. Thanks again
By pateewack_11903756
Mesa, AZ
on June 04, 2009
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Patrick and Gina, sorry, but your rub is exactly the same recipe that Emeril Lagasse has in his 1st cookbook, except your paprika is smoked, and you used 1/2 tablespoon more...it's his 'essence.' I've used it on beer can chicken (and just about everything else since I got the recipe in 1993. For those of you who didn't find the spice rub to be 'enough,' try this...gently loosen up the skin (particularly around the breat meat and rub some of the spice mixture under the skin as well. also, pour @ 1/4 teaspoon into the beercan...that way, the liquid steams along w/the seasoning. Letting the chicken sit in the fridge for @ an hour will also intensify the flavor of the rub. I also use a chicken 'rack' (not one of those liquid holding trays - it ensures the beer can will not fall over...@ 7 bucks at your local hardware store...I'm not critisizing here, but I thought that if you had your own show you'd have your own spice blends...don't believe me? Check out page 3 of Emerils' 'New New Orleans Cooking.' The rub is practically verbatum...
By stephhan_1352194
new windsor , NY
on May 31, 2009
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Absolutely loved this chicken !! It was super easy and came out perfect !! The rub gives the chicken a nice kick . . this will be going in my summer rotation !! Thanks !!
By natasha.ramirez...
Columbia, SC
on May 09, 2009
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This is my first time having Beer can Chicken. It was definitely tender and moist but I did not feel the rub did anything for flavoring the chicken. I prefer the Neely's other Chicken recipes.
By dkowalczyk_6761375
Lackawanna, NY
on April 28, 2009
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This was the 1st time I did beer can chicken & it was wonderful. So juicy & tasty. The rub was very good & I will make this recipe again & again.
Pat & Gina, I love your show & watch it every time I can!! You Guys Rock the Grill!
By stalcup4_7871936
Coto de Caza, CA
on March 12, 2009
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I've tried many different versions of this cooking method and this by far is the best beer can chicken ever. It is so moist and the rub gives the entire chicken great flavor - even if you don't eat the crispy skin the great taste is in the meat!