Locally Sourced Craft Beer Can Chicken | Ohio BBQ

Photo by  Michael Fraser

Originally Posted On: https://pintsforksfriends.com/locally-sourced-craft-beer-can-chicken-ohio-bbq/

• Locally sourced organic grass fed chicken from Nature’s Warehouse with easy text ordering and delivery
• Zydeco Bistro Cajun Creole Seasoning/Rub
• Hoppin’ Frog “The Florida Turbo Shandy”
• Kelly’s Stone Ground Mustard
• Akorn Char-Griller Smoker
• Royal Oak Lump Charcoal

Before I get into our “backyard bbq” recipe I wanted to share my shopper journey of sourcing everything local. Obviously with everything we’ve experienced with the 2019-20 health crisis things have changed. Our lifestyles are being altered, especially how and where we choose to shop. In particular, where we shop for food, and how clean the food source is. When it comes to beer and barbecue, I feel it makes all the difference in the world. I was looking for something fruity because I usually shove a lemon inside the chicken when smoking. What caught my eye was The Florida Turbo Shandy Citrus Ale from Hoppin’ Frog Brewery, located in Akron, Ohio. Hoppin’ Frog is known for their over-the-top flavor, so I thought it would be a great can for my chicken. Keeping it in Ohio, I found and work with a great online shop based in Amish country called Nature’s Warehouse. For over twenty years Nature’s Warehouse grew from the Laudons front porch to having three warehouses in Ohio, Indiana, Pennsylvania, and a brick and mortar store in New York. Since expanding they now offer same day delivery within a twenty mile radius around those warehouses. You can order online 24/7, via catalog which includes phone or texting. I’ve ordered online before, but didn’t see the whole chicken listed. So I simply used their text number (330-845-5864) and requested grass fed “whole” chicken details. About 30 seconds later their sales team hooked me up with my order. If you place your order before 11a and qualify for local delivery chances are your order will be delivered same day. So is what you call farm-to-table! I usually always use a mustard base when smoking meat, like Ohio’s Stadium Mustard, but this time went with Kelley’s Mustard, based out of Illinois. It’s a stone ground mustard that consistently wins awards. It did not disappoint!!

• Rub your whole chicken down with mustard, giving it a good covering base.
• Shake your rub/seasoning all over the chicken, nice and thick – this will provide a nice bark. Don’t actually rub it into the mustard, let it happen naturally.
• You can put it back in the refrigerator for a couple hours if you want, or put it into the smoker
• Crack open your favorite craft beer – I prefer the 16 oz. cans, fruit seasonals, IPA in the summer, drink at least 1/4 of it.
• Pre-heat your grill to medium-high heat. I throw a few chunks of cherry wood in there too, let them burn down a little first. Ideal temp is between 400-500 degrees.
• Carefully place the beer inside the chicken cavity, should look like the bird is sitting upright. It usually balances pretty well on it’s own. I usually have some foil and then put the craft beer can chicken resting on it.
• Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

Take the chicken off, let it rest for a few minutes, then proceed to slice it up however you prefer. The bark will be full of smoked juices, and the meat will be so tender you can pull the bird apart with your hands.

It would mean the world to us if you could show the businesses we featured in this article some love. Pints, Forks & Friends is all about supporting the local business community wherever we are. Keeping money local helps build your community organically. Cheers!!