Beer can chicken

The chicken is then stood up on the can and its legs vertically, and slow-cooked over indirect heat, usually over a propane gas or charcoal grill.

[4][7][11][12] It has been stated that the efficacy of the beer serving to steam whole chickens from the inside and adding flavor is debatable.

He has promoted the dish since 1996, when he first observed its preparation in the Memphis in May World Championship Barbecue Cooking Contest.

[14] Raichlen has reported recipes for beer can chicken appearing around the same time in Mississippi, Texas, and Kansas.

"[15] Famous barbecue judge Ardie Davis compared the emergence of beer can chicken to the domestication of animals: "It just happened everywhere at once.

[9][13] The spice mixture was composed of butter, onion, garlic, rosemary, lemon zest, cayenne pepper and a "secret ingredient" that Popeyes did not disclose.