Kalamazoo K1000HB-2-NA, Use And Care Manual

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Directions
Rather than using a can of beer inside the chicken, I suggest using a beer-can
chicken rack that has its own stainless-steel vessel to hold the beer. By not
putting the can in the grill, you don’t have to worry about the effect of any
chemicals from the labeling.
Prepare the grill for indirect roasting at 400°F air temperature.
Combine the ingredients for the Hopped-Up Chicken Rub in a small bowl.
Rinse the chicken inside and out and pat dry. Brush with olive oil and season
liberally with roughly ²/³ of the chicken rub.
Cut the top off the red onion and remove the papery outer layers. Cut the onion
into 8 wedges, leaving a portion of the root end at the end of each wedge to
hold the layers together.
Toss the onion, potatoes, mushrooms and garlic with olive oil and season with
the remaining chicken rub.
Place the beer-can chicken rack and vessel in the center of a cast-iron skillet.
Pour half of the beer into the vessel and enjoy the other half. Place the chicken
cavity over the rack and beer (legs down, wings up) and position the legs in a
forward position. Arrange the potatoes, onion, mushrooms and garlic in the
skillet around the chicken and pour in the water.
Place the skillet in the indirect zone of the grill and close the lid. Roast for 45
minutes to an hour, rotating the skillet once or twice for even cooking. Remove
the skillet from the grill when an instant-read meat thermometer registers 165°F
in the chicken’s thigh.
Serves 6 to 8
For the hopped-up chicken rub
1 tablespoon hop salt (I use Rogue
Rations Hop Salt)
1 tablespoon lemon pepper blend
1 tablespoon turbinado sugar
For the pot
1 whole fryer chicken, 3-4 pounds
Extra virgin olive oil
1 red onion
24 marble potatoes (variety of colors)
cut in half
8 baby bella mushrooms, quartered
2 cloves garlic, peeled and smashed
1 can of beer (12-ounce)
¼ cup water
Hopped-Up Beer-Can Chicken with
Mushrooms, Potatoes and Onions
Beer-can chicken is a favorite among many grilling enthusiasts. It yields beautifully browned,
crispy skin and tender, juicy meat. The Hopped-Up Chicken Rub is a simple blend of hop salt,
lemon pepper and turbinado sugar — a delicious mix of sweet and salty. This classic is taken
a step further by roasting the chicken in a skillet over potatoes, onions and mushrooms. The
drippings from the bird collect in the skillet, adding incredible flavor to the veggies.