Apollo Beer Can Chicken with Outlaw Coleslaw

I’ve been pretty lazy with my cooking as of late.  So lazy, in fact, that recent meals have consisted of ranch sunflower seeds and croutons. This wouldn’t be so bad if I didn’t claim to be an adult (I pay taxes), so I took it upon myself to make the laziest, most half-assed, but delicious meal I could possibly cobble together with as little effort as possible: Beer Can Chicken and an IPA Coleslaw. DO NOT expect measurements or concise directions; DO expect a list of ingredients and results to resemble edible food.

Start by making your coleslaw.

Beer Coleslaw Recipe

• Pre-packaged bag of coleslaw mix (because you’re lazy)
• IPA Beer (I chose Two Brothers Outlaw)
• Mayonnaise
• Vinegar
• Honey
• Chili Powder
• Garlic Powder
• Cumin
• Salt
• Pepper

Slop some mayo in a bowl and add some beer – probably close to a 2:1 ratio. Add a little vinegar and honey and whisk together until mixed completely. Have a little taste and if you like it, start adding the chili powder, garlic powder, cumin and salt & pepper to taste. If it still tastes good, well done! If it tastes bad, keep adding stuff until it’s good. Now pour this mixture over that cabbagey goodness and toss until fully coated. Put your slaw in the fridge for a few hours to let the flavors develop.

Beer Can Chicken Recipe

• A small roaster chicken (Deceased, de-feathered, because you’re lazy)
• Wheat Ale (I chose Sixpoint Apollo)
• Butter
• Garlic Powder
• Penzey’s Old World Spice (Can substitute with your favorite chicken rub)

Prepare your chicken by taking the innards out of the cavity. Rinse it well and pat dry. In a small bowl, mix some butter with the garlic powder and spice rub and rub the mixture under the skin of the chicken; sprinkle more rub on the outside of the skin. Crack open your can of beer and pour half of it into a glass and drink it. Place the can with the remaining beer in the chicken’s cavity. Put the chicken with the beer can on a roasting or sheet pan and place it on the grill on medium-low heat. Let this cook for about 45 minutes to an hour, checking it occasionally to make sure it has cooked all the way through hasn’t burst into flames.

Yes, my chicken was engulfed in flames despite having prepared beer can chicken numerous times (above picture taken before combustion). Thankfully, I caught it fairly quickly, and the only thing that was charred was the skin, which I don’t eat anyway.  I think the char on the skin actually helped to keep the moisture in as the flavor was still incredible; extremely juicy with a slight hint of citrus and malt sweetness from the wheat beer. It was a great pairing with the IPA coleslaw which was very tangy with a distinct beer flavor. Both are a must try for your summer grilling season, with or without the flaming poultry.