Beer Can Chicken by Schueys BBQ
Beer Can Chicken is one of the most talked-about BBQ methods—but does it actually work? In this video, Schueys BBQ puts the legendary beer can chicken technique to the test on a 57cm Weber kettle BBQ using a 2.6kg whole chicken. We break down whether the beer inside the can actually evaporates enough to flavour the meat, or if this method is just another backyard BBQ myth.
Follow the full step-by-step cook as we season the bird, prep the can, and roast it over indirect heat using Heat Beads briquettes. With internal temperature probes placed in both the chicken and the beer, we track exactly how the cook progresses—and whether the science stacks up. Plus, you’ll get all the classic Schueys BBQ humour, pie charts, beer timer, and a final verdict that might just ruffle some feathers.
If you’ve ever wondered if beer can chicken actually adds flavour or if we’ve all just been shoving cans into birds for fun—this is the video to watch.
Ingredients List:
1 whole chicken (approx. 2.6kg)
2 teaspoons salt flakes
2 teaspoons lemon pepper
1 teaspoon dried rosemary (powder)
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Cooking oil
1 can of beer (375ml)
Cooked on a Weber kettle at 220°C over indirect heat with a roasting pan to catch drippings and dual probes for accurate temp readings. Rested in an esky before slicing.
Hashtags:
#BeerCanChicken #BBQMyths #WeberKettle #ChickenRecipe #SchueysBBQ #BBQScience #BackyardBBQ #BeerCanCooking #BBQAustralia #HeatBeads #GrillLife #SmokedChicken #BBQExperiment #CookingMyths #BBQChannel
Items Used:
Weber 57cm (22″) Kettle –
Weber Go Anywhere –
Weber 57cm (22”) Kettle Rotisserie –
Grill Grates Set for Weber Go-Anywhere Grill –
Heat Beads original BBQ Briquettes –
Heat Beads coconut BBQ Briquettes –
Jaccard (meat tenderiser) –
Thermapen MK4 –
Black Nitrile Gloves XL x 100 –
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I just spatchcock the chook and drink the beer.
Should have drank the beer first
Subscribed from over here in the UK 👍🏼
You have the best hair style available too 😉
I just half a lemon and shove that up its clacker, saves beer for drinking….
Thanks Schuey! Great video.
Can I ask does the Weber chicken roaster make a difference? No toxic chemicals I guess. But does it's more open structure allow more steamage?
Would it be more effective if the beer were sprayed onto the chicken? Like pour into a misting sprayer and soak the inside?
Could you boil the beer before putting inside the chicken so it would steam, or would that heat affect the cook?
Is there a dry rub solution to imparting beer flavour onto the chicken like a mix of malt yeast hops.
Would using lesser quality drinks have an effect like using coke, wine or cider?
What if you poured beer into the drip pan or popped some on a tray above the briquettes so it would steam in the kettle?
I feel you should have mentioned which Better Beer you used. The ginger beer may have different results?
But given that the beer is on the inside of the chicken it probably doesn't matter. Internal temp will be the last stage of cooking.
Pour it around the baking drip tray then put a can of Pasito inside instead?
Thks for debunking this. I did similar sort of thing years ago but educating those who do not want learn is impossible. And over the years not doing this has saved me a lot of money in wasted beer. 👍
Never got why people would waste a beer doing this
My beer timer in the northern hemisphere has a factor of 2X, weird. So cooking this bird cost me 8 beers and I don’t remember the rest 🤷♂️
I don't waste good beer, I use any soda pop but I only leave 1/3 to 1/2 of the pop inside.
Anybody who has been carrying a can of beer and "accidentally slipped up" landing "unfortunately" on said can of beer requiring an extraction trip to hospital where they certainly judge you , would not put a chicken through that ordeal .
You taught me that this was bullshit ages ago. I was considering sticking a beer up my arse before going to work, but now i know its not going to make it any different. 🤣😆👍
Mate your bbqs are always so clean id love to see a video on how you clean them or keep them clean?
Nice one Schuey! I’ve often wondered whether this makes a diff. Thanks for busting the myth. Was gonna suggest if you do ever try it again though, use your rotisserie attachment to raise the height of the lid so you can sit the chook on the normal rack. Haha but I suspect since it’s bullshit there won’t be any need to try again 😂😂
😂😂 what a great video. Lmao thru it all. My personal advice…Drink the beer and put the can in the chicken. The toxic ink on the can will do the rest. Your scientific research seems to agree with my theory 😂
American Test Kitchen did the beer can chicken thing years ago and they said it does nothing for the chicken.
I can't get oregano here, can I substitute oregano? Rock On, Schuey!
Got a smoked chook video?
Meant to drink half the can first, then also add seasonings to the can Schuey. Half a can = heats up a lot easier than a full can. Looks like you need to re-do!
I'm unsure if it does anything either, but I felt like it did. Try again.
You answered my question a while ago about beer can chicken and really appreciated you responding didn’t think you would do a video on it had me laughing the whole time but still unfortunately beer doesn’t stand a chance getting too a chicken before my mouth scientifically it turns out beer is more attracted too my mouth a bit like other things with adult film stars only difference is I’m spending money not making it 😂
What about trying on a gas bbq flat plate with a half can or less of beer on the flat plate then try on your beer can holder to compare 🍻
Schuey is a humanitarian bringing dignity back to the humble roast chicken.🐔
It can’t make chicken more moist, people just convince themselves it does 😛 the point of it is to stand the chook up so really I’d just use that rack and I can. The more even you can get the heat the better the cook 👌😊
Yeah I questioned this method a long time ago and if the beer won't get up to boiling temps by 1 hour and 45 minutes, it probably never will. But the idea of beer can chicken isn't a waste of time, because of it's upright position, it gets an even temp cook all around. Probably with the bird being really close to the charcoal baskets you got char but it looked pretty even and that's what I like about it if you don't have a rotisserie. I'd hoe into that for sure, i've had much darker results come off my Weber over the years and was still MOIST and tasty.😁
Just realised Mick is doing something with my wife intelligently
Was my favourite way to cook birds when I had a Pro Q. Up to 3 at a time.
I just think it stays more MOIST 😂 The liquids I've tried didn't change the flavour but it was moist. I put a spud in the neck hole to keep the steam in
The moon does smell like gunpowder, and it also rings like a bell, hence being probably hollow! I haven't done a beer can chook in years, but I do know if you brine a chook it's so moist the priest in your videos will have to go hide in the Vatican!