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Beer-Can Chicken

Foolproof Recipes for the Crispiest, Crackliest, Smokiest, Most Succulent Birds You’ve Ever Tasted (Revised)

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Contributors

By Steven Raichlen

Formats and Prices

On Sale
Apr 23, 2024
Page Count
208 pages
Publisher
Workman Publishing Company
ISBN-13
9781523526215

Price

$24.99

Price

$31.99 CAD

Format

Format:

  1. Trade Paperback (Revised) $24.99 $31.99 CAD
  2. ebook $12.99 $16.99 CAD
  3. ebook (Digital original) $9.99 $12.99 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around April 23, 2024. This date is subject to change due to shipping delays beyond our control.

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America’s barbecue guru shares his tastiest recipes for preparing dishes in an unconventional way—on a can, a stick, under a brick, in a leaf—and more!

An essential addition to every grill jockey’s library, Beer-Can Chicken presents must-try variations and other offbeat recipes for the grill. These recipes will have your mouth watering:

.Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce
.Root Beer Game Hens
.Beer-Can Turkey 
.Stoned Chicken
.Dirty Steak
.Fish on a Board
.Mussels Eclade-grilled under pine needles
.and much more!

Each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun.

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steven-raichlen

Steven Raichlen

About the Author

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is http://www.barbecuebible.com.

Learn more about this author