RECIPE: MARTIE'S BEER CAN CHICKEN

Planning a get-together to kick off grilling season? My Beer Can Chicken is juicy, tender and full of smoky flavor. The bird stays super moist from the steam created from sitting perched atop an open beer can. You want the bird to sit squarely on the can so smaller birds, about 3 pounds,  tend to work best. I use the actual beer cans for grilling my chickens but you can use a vertical chicken roaster that is far more stable than trying to keep the birds balanced on a can. If you don't want to use beer--you can use a can of lemonade---the carbonated fizzy kind of lemonade works best and the Shandy or Arnold Palmer varieties work well also. The recipe starts with the rub; make mine or use your own favorite rub. This BBQ rub recipe is great on ribs, too.

MARTIE'S BEER CAN CHICKEN

INGREDIENTS

1 whole chicken (3-4 pounds)

1 large can beer per chicken

1 tablespoon vegetable oil per chicken

2 tablespoons unslated butter, room temperature

BBQ RUB:

2 tablespoons brown sugar

1/4 cup paprika

2 teaspoon cayenne pepper

1 teaspoon granulated sugar

2 teaspoon kosher salt

1 1/2 teaspoon dry mustard

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon celery salt

1/4 teaspoon chipotle pepper

Mix all ingredients together in a bowl or zip top bag.

DIRECTIONS:

Mix all rub ingredients together in a bowl or zip top bag. Will keep in a cool place for up to two months.

Add 1/2 tablespoon of rub to the butter and mix together well.

For the chicken: Trim excess skin or fat from each bird. Remove and do whatever the heck you want with any "giblets" or packages you get with a whole bird. Wash and rinse the chicken under cold water and pat dry. A

Rub the bird with one tablespoon vegetable oil. This helps the skin crisp and holds the rub.

Spoon a tablespoon of the rub mixture into the cavity of the bird and rub it in well. Gently separate the skin from the flesh and rub the butter mixture onto the bird without tearing the skin. Rub another tablespoon of the rub mixture onto the skin of the bird. Do not cover but refrigerate for at least two hours and up to 24 hours before grilling.  Remove the chicken from the fridge one hour before grilling to take the chill off.

LOW & SLOW GRILLING ON INDIRECT HEAT

Light the grill. Once the coals are medium heat, push them around the edges of the grill leaving the center open. I always put a grill pan in the middle. Since we're cooking LOW & SLOW, you may need to have extra coals available if you are using charcoal. I keep mine in a chimney style charcoal starter. If you are using gas, it is easy to keep the temperature consistent. Keep a mister or water bottle on hand to shoot down any hot spots that flare up.

Open the beer and pour out about 1 cup. Add 2 tablespoons lemon juice to it and put in a mister to occasionally mist the bird while cooking, if you like.

Push the chicken down onto the beer can and place on the grill. Push the bird down onto the can so the legs help prop it up sort of like a camera tripod. I use a leave-in digital meat thermometer when I cook any kind of meat but especially chicken. That is the best way to get a perfect bird. Follow the directions for the type of thermometer you have. 

Close the lid and try to resist peaking but you will want to monitor the heat and the temperature carefully in case of flare-ups because there is sugar in the rub which can cause it to burn if you have the heat too high. Don't rush the process. The birds will take about 1 1/2 -2 hours to cook depending on size and heat. 

The perfect internal temperature for chicken is 165 degrees. I cook mine to 160 degrees then remove it from the heat and allow it to rest, uncovered,  for at least 15 minutes before carving. It will "carry over cook" up to 165 degrees  during the resting time. 

Serve with my Chimichurri- it is  soooo good! Get the recipe...

TIP: Be food safe when cooking and grilling outdoors! Go to the USDA's "Ask Karen" website for more information on recommended safe cooking temperatures for meat and poultry and learn more about grilling from BBQ Pitmaster and Memphis in May champion Chris Lilly. Read more...

Print Friendly and PDF

WHERE TO EAT THE BEST FRIED CHICKEN? EVER? HERE IS THE ULTIMATE FRIED CHICKEN BUCKET LIST

As I was going through my morning routine, I saw a MSN.com roundup post from TheDailyMeal.com listing the TOP 50 best fried chicken spots around the country. I was pleased to see some of my favorites on their list but they have missed some gems.

Therefore, here's my top 10 favorite fried chicken places for the very best fried chicken in the entire USA. Add them to your travel bucket list (pardon the pun). While some of my favorites  are not on their list, don't pass them by.  After all, they did their research via the Internet. I did mine with GPS and a wet nap. Please post your own favorite fried chicken favorites in the comments! Where should I go next?

NOTE: The very best fried chicken I have ever eaten was made by my friend Sam Jackson. He won't give me the recipe. He said "over my dead body" so I have asked him to leave it to me in the will. When he does, I will open a Sam Ware's First Place Famous Fried Chicken stand. The second best fried chicken ever is my mom's Buttermilk Fried Chicken. She would make it every other Sunday after church and serve it with mashed potatoes and gravy and biscuits. I'm not going to make you wait until I die for the recipe... here it is.  Get the recipe...

MARTIE'S TOP 10 FRIED CHICKEN BUCKET LIST :-)

1. MR. D'S HEAVENLY FRIED CHICKEN /THE COUNTRY STORE/LORMAN, MS

You get dinner and a show when you stop in to see Mr. D. It was the best fried chicken I've ever had at a restaurant. Mr. D's "heavenly" fried chicken has a crunchy crust but is supremely juicy on the inside. I like to pull off large pieces of crust (along with the skin) and eat it while I wait for the hot-from-the-fryer chicken to cool off a bit. (Yes, I do this.) Even the persnickety Alton Brown has claimed Mr. D's as the best fried chicken he has ever eaten after an accidental stop during his Feasting on Asphalt road trip series. Stop in next time you find yourself in Mississippi, on 61, and just off the Natchez Trace Parkway. Better yet, make plans to go. And please be sure to ask Mr. D to sing for you. No website. Just call them. Phone: 601-437-3661

2. WILLIE MAE'S SCOTCH HOUSE: NEW ORLEANS, LOUISIANA (#2)

I made my first trip to New Orleans when I was only 1 with my Uncle Hugo and I've been in love with it ever since. No trip to New Orleans would be complete without a stop at Willie Mae's Scotch House. Do not make the mistake of saving it for Sunday dinner or your last night in town because they will be closed and you will be devastated. People get in line as early as 9AM for LUNCH! Ms. Willie Mae has won a James Beard award and too many accolades to list for her fried chicken. I like it because it is the chicken that most reminds me of my mother's. Three pieces will set you back about $10. Road trip, anyone? No website. You have to just show up or call. They close at 5pm daily and are closed on Sunday. Phone: 504.822.9503

Photos from Willie Mae's Facebook page. They don't have a website but close at 5pm daily and closed on Sunday.

3. YARDBIRD/MIAMI, FLORIDA  (#43)

I am in Miami quite often it seems, and the only place I make sure to visit each and every single trip is Yardbird. My first visit was quite memorable. It was in March 2012 right after we got out of jail during filming of Food Network Star. Actually, it was not a real jail, we were simply sequestered. But it truly FELT like jail for about three months. When we finally got to go out to dinner, we went to Yardbird. I have never, ever, tasted anything that good in my entire life. Paired with a cold Blackberry Lemonade, well, that made the whole jail thing almost worth it. It usually comes with some chunks of fresh, cold watermelon, perfect to cut through the "comfort" of the chicken. Save it for the end.

Fried Chicken pairs perfectly with Blackberry Bourbon Lemonade at Yardbird Southern Table & Bar in Miami. Photos borrowed from their Facebook page.

4. ARNOLD'S COUNTRY KITCHEN / NASHVILLE, TENNESSEE (#10)

Located in a red cinder block building, you might not think much when you first pull up to Arnold's. Don't let looks deceive you. This is one of the best meat and three's (meat and three vegetables for all of you non-southerners) in the USA and certainly, their fried chicken helped put them on the map. It's spicy but not so hot like the Nashville "hot" chicken that is so trendy. It has hot sauce in the brine and cayenne in the dredge but it won't burn your mouth off. You have to click on the website to see the list of daily specials. I promise you, you'll start looking for airfare. Everything scratch made. Go. Eat. Die happy. (Don't forget the pie.) Say hello to Luke Bryan if you see him in line.

Photos from the Arnold's Country Kitchen website and Facebook page. Left photo credit: Ron Manville.

5. WAYFARE TAVERN / SAN FRANCISCO, CALIFORNIA (did not rank)

If Tyler Florence wasn't a Southerner by birth, we'd have to adopt him. Tyler's Wayfare Tavern makes a real Southern Fried Chicken (his South Carolina grandmother taught him) and while country at its roots, it is a big city, sophisticated bird. Tyler brines with the traditional buttermilk but then low roasts the bird first before frying to order in a garlic and herb infused oil. Make no mistake this is real Southern style fried chicken, just slightly dressed up for church. I think it may be the garlic infused oil that Chef Florence uses that gives it a more elegant feel or perhaps the setting. Either way, you won't be mad at the $25 price tag; it seems a bargain compared to the $20 burger.  In case you want to make it yourself, here's the recipe...

6. THE LITTLE DONKEY/BIRMINGHAM, ALABAMA (#35)

If you have not been to my hometown of Birmingham, plan a trip, even if just for the food. We have some fantastic restaurants around the Magic City, many of them part of the Jim 'n Nick's chain. The Little Donkey is their latest concept. It's a Mexican place. On my first visit, I went there to eat Mexican food. Now, I go there for the best fried chicken in town.  They brine it in buttermilk but infuse the brine with three different chilies for the subtle heat. It does take a while- about 25 minutes to get to the table- but that's only because they fry it to order. You can call in 205-703-7000 and they will get your order started if you're on your lunch hour. Tell them I sent you. Half a bird is only $14. Make sure to get the Elote: grilled corn on the cobb with Cotija cheese and dusted with ancho chili powder. And may as well have a Horchada while you're waiting.  

7. MOMOFUKU NOODLE BAR / NEW YORK, NEW YORK  (#3)

Why would I order Fried Chicken at a Noodle Bar? In New York City? Because rumor has it that David Chang can make a mean fried chicken and my friends made me go there to prove it. It's no rumor. There are two kinds. I loved the Old Bay version, of course. It is a flavor I love but never thought to put it into my dredge for fried chicken. Do it. I guarantee you I will from now on. You will see on their website that Fried Chicken has its own page. They call it "a large format meal" that means it is a feast that feeds 4-6 people. And you need a reservation booked way in advance. Gather your 6 best friends or some strangers off the street if you're in NYC alone. It's $125 for the chicken and all of the sides they bring with it... the little pancakes are fabulous. I didn't mention the triple fried Korean version that you also get with the feast... equally worthy if not superior. I did not take any photos that night. Or if I did, I can't find them. Here's a shot from their website.

8. LITTLE GOAT / CHICAGO, ILLINOIS (did not rank)

I love Stephanie Izard's Girl and the Goat and always stop in when I'm in Chicago. But lately, I find myself at her little sister, the Little Goat Diner. Mainly because it is a bit easier to get in and also because they have real deal fried chicken like we make at home. You get 3 pieces: breast, wing, and leg plus some rather delicious slaw (I never like slaw outside the South but she makes a nice one) that balances the little bit of heat you taste from the brine. Casual and yet very refined, this fried chicken is a lot like the Little Goat itself: as fancy as you want it to be. Eat your fried chicken on the rooftop on a warm Chicago day and you'll feel like you've traveled back in time to your Grandma's. Oh, and it is open for breakfast and is my favorite late-night place, too! Thanks, Stephanie.

9. DOOKY CHASE / NEW ORLEANS, LOUISIANA (#42)

Dooky Chase is another must in New Orleans. It started out in 1941 as a neighborhood sandwich shop and lottery ticket outlet. They soon hit the lottery themselves, growing into a highly respected culinary destination thanks to Chef Leah Chase. Dooky's has been a tourist favorite for decades but you know it is good when the locals will fight the crowds to get in. While known far and wide for their fried chicken, they are at their roots a Creole restaurant and on Friday night, Chef Chase prepares a special menu of local favorites. But we're talking chicken. It's crunchy. Extra crunchy, in fact., almost like bark. Ms. Leah has won awards for best fried chicken so many times, it is pointless to try to list them all. Make the pilgrimage. You must. And forget the dessert. Get another piece of chicken.

10. SEAFOOD AND CHICKEN BOX / TRUSSVILLE, ALABAMA  (did not rank)

Never in all my days did I think I would write a blog roundup that included Momofuku Noodle Bar, Stephanie Izard, and Seafood and Chicken Box in the same post. Here is it. I've been eating fried chicken from Seafood and Chicken Box since the 80's. When I was married, we would order every Friday night and take it home to eat. It is still great, all these years later although just oh-so-slightly different after they moved to their new location a few years back. Their chicken has a bit of a saltiness to the crust- not sure what they put in that dredge but I'm guessing onion and/or garlic salt. Doesn't matter. This fried chicken is so juicy, inside, so crunchy outside and with that perfect thick, heavy crust. Just the way I like it. The sides are just okay; nothing to write home about... with the exception of the hush puppies. They'd be worth the trip on their own. These old school places don't have websites. They are too busy making fried chicken. Phone: 205-655-7414

Photos: MartieDuncan.com by Arden Photography

Over the past couple of generations, I increasingly see that more folks will go out for fried chicken than make it at home. That's okay...  if any of these places are near you, I do not blame you. But if you want to start a tradition your family will still hold dear many years later, pull out the cast iron,  save up your brown paper bags and make some homemade fried chicken with mashed potatoes and gravy for Sunday dinner. Let one of the little ones shake the bag. And make sure I get an invitation. Boy, do I miss my mom. :(

THOUGHTS: A SAD GOODBYE TO MY TEAM ALTON FRIEND CRISTIE SCHOEN

I don't often write about daily life... I mostly write to try to help with your plans for a get-together, a holiday, a celebration, or even just dinner with the family. I occasionally write about travel and bigger life events, like weddings. My end goal is to help you celebrate life with those you love.

Tragically, one of my Food Network Star friends and her little family will never be able to do that again. So today, I'm writing about Cristie Schoen so you might know her and remember her as a passionate Southerner, healthy living and eating advocate, athlete, outdoorswoman, caring friend, daughter, sister, chef, wife, and mother-to-be. Rest in peace, Cristie. You will live on in the hearts of all of those you've blessed, fed, and touched with your kindness and love.

Cristie had recently married her boyfirend J.t. Codd, was living on her dream farm and expecting their first baby, a girl to be named Skylar. The very last thing I expected to hear from or about my Food Network Star cast mate Cristie was that she was missing. I certainly never expected to learn that she had been murdered.

A neighbor Cristie and J.t. befriended is charged with their murder and the murder of their unborn child. Robert Jason Owens is a contractor and lived less than a mile from them. They not only hired Owens to help with projects around the farm, Cristie opened her home to this monster, inviting him to their wedding. She had also cooked Thanksgiving dinner for him and others in the area; she rented the local community center to feed everyone in her new hometown who had no place to go. Typical Cristie. She loved to love everyone through her food. I saw her post on Facebook and her open invitation for Thanksgiving. And she didn't just cook, she decorated the room in her signature yellow and went the extra mile to make the day really special with a menu that reflected her Mississippi roots.

I first met Cristie in Alton Brown's Atlanta studio in early November 2011. We were both there to audition for Food Network Star and were vying for one of only five spots on Alton's team from the fifty or so people assembled. I knew she would be in the cast... she was absolutely stunning, had a great work ethic, and sparkling crystal blue eyes that flashed... "I want this.... I really want this." So it was not a big surprise to see her there on the first day of filming. WATCH CRISTIE'S CASTING VIDEO

Our Food Network Star Season 8 teammates had this to say about Cristie: 

Food Network Star winner Justin Warner reflected on his first memory of Cristie saying: "I stepped out of the casting shoot to get some fresh air. Cristie soon joined me, only with the intent of introducing herself and offering me company. That's who she was. Bright, sunny, incredibly friendly and kind... a breath of fresh air indeed."

"Cristie was one of the first people I met during the Atlanta auditioning process! What wasn't to love about her striking appearance, but those big blue eyes and her southern drawl warmed my heart.  We shared a bond with our spiritual connection and roots to New Orleans. During the show, Cristie saw positive in everything!  She was a fearless firecracker'" remembers Judson Todd Allen.

Says Emily Ellyn: "I remember when I first saw Cristie Schoen. We were in Atlanta for our interview with Alton Brown.  She had beautiful blue eyes and a smile that shined between her positive pep talks, helping EVERYONE in that room feel more at ease, That positive encouragement, love, and joie de vivre was present in every conversation we shared. Cristie was like sunshine; a positive radiant woman, that warmed the hearts of everyone she met."

Cristie quickly became our Team Alton cheerleader. She was high-energy, highly competitive, and positive- all rolled up into a pint-sized but very powerful package. She was a true team player. I hated she was the first to be eliminated during the restaurant competition because she worked hard to help most of us with our dishes in spite of the fact she wasn't very happy about her own course. It hurt her feelings so badly that the judges misread her passion for healthy eating as anger. She was frustrated that she didn't communicate her point of view clearly because she truly wanted to help people live better lives through a healthier diet. WATCH CRISTIE'S FOOD NETWORK STAR BIO VIDEO

In her final challenge, Cristie raced around the kitchen like the Roadrunner, not scared, not intimidated, nor worried. She confidently told the story of her brother and cooking eggs for him upon his return home from the military. I thought she did a great job and was impressed with her calm in the face of elimination. I'm not sure I could have handled that pressure like she did. It was painful to watch her walk through those big doors leading out of the studio after her they let her go. She had given it her all.

I feel very sure that Cristie gave it her all in her final moments, too. I imagine that she gave that monster who killed her quite a fight, trying to protect her baby, her husband and her own life. As a former cop, my hope is the detectives are carefully compiling the evidence necessary to put Robert Jason Owens in prison for the murder of Cristie Schoen, J.t. Codds, and baby Skylar until the State of North Carolina executes him in punishment for his crimes. Until then, I hope the prison inmates give him a welcome party he won't ever forget and that his life ends so that he may never be able to hurt another human on this earth.

FYI-Owens is also a suspect in the cold case disappearance of Zebb Quinn, an Asheville teen missing since 2000.

To Cristie's family and closest friends: My prayers are with you as you struggle to comprehend what has happened.

Farewell, Cristie. We will all miss your beauty, passion, energy, positive attitude, and your kind heart. Rest in peace with J.t. and Skylar by your side. Gone too soon, gone way too soon.

For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. -John 3:16