Barbecuing the Arboretum way
Master the art of barbecuing the Arboretum way, and you’ll soon want to share your newfound culinary skills, time and time again.
Our Weber barbecues provide perfect solutions for every outdoor meal. Whether you are looking for a high-performing luxury bbq to cook up an impressive feast or a classic charcoal bbq so you can enjoy your time with family and friends.
Our head chef Roseann has some tips and recipes for you.
Tip: Don’t cook with cold meat.
If you only change one thing about BBQ habits make sure you bring meat back to room temperature before cooking. The biggest struggle with cooking on the barbie is to get the heat from the outside of your steak to the middle without burning the surface to a cinder. The warmer things are in the middle before it goes on the fire the easier it is to win the battle.
Beer Can Chicken Recipe
Unique beer-can chicken recipe creates the ultimate succulent and juicy roast, made even better by the mustard and paprika based rub.
- 1 whole chicken, 4 to 5 pounds
- 2 tsp vegetable oil
- 1 can (16 ounces) beer (tall boy)
For The Rub:
- 1 tsp dry mustard
- 1 tsp granulated onion
- 1 tsp paprika
- 1 tsp kosher salt
- ½ tsp granulated garlic
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp freshly ground black pepper
Must have accessory: Weber® Original™ Poultry Roaster
- To make the rub: In a small bowl combine the rub ingredients.
- Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.
- Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can.
- Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170ºF in the breast and 180ºF in the thickest part of the thigh, 11⁄4 to 11⁄2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer-it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.