Memphis Beer Can Chicken
This Memphis Beer Can Chicken will knock your socks off with Memphis flavor! My husband and I always try to stop in the famous Charlie Vergos Rendezvous Restaurant when we are passing through Tennessee. Owned and operated since 1948, it’s a true Memphis experience and you can feel the history and rich culture the restaurant and surrounding city exudes. In my opinion, they have THE BEST ribs I have ever tasted, although they offer many other equally delicious foods on their menu, I can never resist ordering at least a half rack, (even if I’m not hungry…they are THAT GOOD!)
I highly recommend stopping in when you are passing through. (Although they do offer nationwide shipping on the barbeque, sauces and seasoning in the US as well.) When you see the famous Bass Pro Shop pyramid, exit and head into downtown towards the Peabody Hotel. The Rendezvous restaurant entrance is in a back alley about one block over from the entrance to the Peabody Hotel. We always try to grab some of their seasoning and sauce when we go in for a little taste of Memphis right at home here in North Carolina.
I already had a great recipe for beer can chicken but decided to use some Charlie Vergos Rendezvous Famous Seasoning one night instead of my normal Cajun blend and WOWZERS…what a juicy and delicious chicken it was! I’m so hooked on using this seasoning blend now, our family devoured the chicken in no time. My recipe is for brining then baking the chicken and makes enough to feed 4-6 adults.
Below are some photos of the famous Pro Bass Shop Pyramid seen from I-40 and also some photos from the real Charlie Vergos Rendezvous Restaurant. You walk down a back alley to the entrance, enter and immediately follow the delightful smell downstairs to the dining room where you can place a to-go order or someone will seat you. In the second photo, the brown building you see in the background past the sign is the famous Pea Body Hotel.
Let’s begin!
How to make beer can chicken
Ingredients:
For the brine:
2 cups water (+ more later)
1 tbsp sea salt or kosher salt (NOT regular table salt or it will be overly salty)
1 1/2 tbsp Charlie Vergos Rendezvous Famous Seasoning
1/2 tsp minced garlic
(1) 12oz can light beer (or you can substitute with white wine, ginger ale, chicken broth or white grape juice)
5-6 lb. whole chicken, giblets removed (you can discard or cook and eat the giblets, it also makes a good gravy!)
4 cups ice
For roasting: You will also need one extra 12oz can light beer at room temperature and a beer can chicken holder for roasting chicken is recommended.
For Lemon Oil Rub:
2 tbsp olive oil (I used Olivo Amigo Extra Virgin)
2 tbsp
For Dry Rub Seasoning:
2 tbsp light brown sugar
2 tbsp sea salt
1 tsp smoked paprika
1 tsp ground cumin
1 tsp black pepper
1 tbsp
1 tsp garlic powder
1 tsp ground sage
Instructions:
How to brine a chicken
First, make the base for brine:
Add all brine ingredients, except beer, chicken, and ice (using only the 2 cups water) to a medium sauce pot and heat to boiling, stirring occasionally.
Remove from heat and transfer mixture into a large stock pot, then add ice and stir until dissolved. Add cold water until a little over half full and give it a quick stir.
Gently add chicken into the brine mixture, then add more water or beer just until chicken is covered.
Cover and place into refrigerator for at least 3-4 hours. Do I need to brine my chicken before roasting? No, but brining will help yield a more flavorful and juicy chicken. If you don’t brine, the end result may be dry and lacking flavor.
Prepare a roasting pan by covering bottom with heavy-duty aluminum foil and place beer can chicken holder in center. Open the can of beer and pour out about 1/4 of beer in center of pan, then place can in holder.
Preheat oven to 385℉ / 196℃ and remove any extra racks, leaving only the very bottom position one to cook on.
In a small bowl, stir together the olive oil and lemon syrup.
Note: If you do not have lemon flavor syrup, just use olive oil or you can squeeze some fresh lemon juice in the oil.
How to make dry rub seasoning
In a separate small bowl, whisk together seasoning dry rub until well blended.
Remove chicken from brine mixture and pat dry with paper towels.
Brush or rub olive oil/lemon mixture all over chicken, then rub on dry seasoning all over, even under breast skin. If desired, use a knife to cut a small slit on each side of skin to tuck wings into. (This will help prevent wing tips from overcooking.)
Place chicken on lower oven rack and roast for 80-105 minutes or until chicken reaches an internal temperature of 165 or higher, when checked in the thickest part of the breast.
If desired, place a loose piece of aluminum foil over chicken to prevent further browning/charring. Honestly, our family fights over who is getting the crispy, charred skin! 😋
When removed, let rest for at least 15 minutes before slicing or serving. Why does chicken need to rest before slicing? After removing chicken from oven, it continues to cook during the resting period. It is critical that you do not slice or puncture chicken during this time to allow it to finish and seal all the juices and moisture in. Normally, for smaller chicken cuts, the resting period would be shorter, but this is a large whole chicken that needs to rest longer. If you are worried about it getting cold on the outer parts, place a loose piece of aluminum foil around chicken during the resting period.
I hope you enjoy this recipe as much as my family does and remember, when you see this famous pyramid (Bass Pro Shop of Memphis) when passing through west Tennessee, stop off and enjoy the best barbeque you’ve ever tasted at Charlie Vergos Rendezvous in downtown Memphis.
Nearby things to do:
Take a stroll down famous Beale Street (especially in the evening when the street comes alive with music and dancing)
Visit Graceland and Elvis’s car collection and plane
Visit the Peabody Hotel and watch the ducks march through….so cute!
Go ahead and visit the HUGE 535,000-square-foot pyramid that is Bass Pro Shop, filled with levels of nature’s curiosities, a bowling alley, two restaurants and even a hunting lodge themed hotel. Fun fact: the pyramid is taller than the statue of liberty!
Enjoy!
💜Julie
Memphis Beer Can Chicken
Ingredients
Instructions
- First, make the base for brine: Add all brine ingredients, except beer, chicken, and ice (using only the 2 cups water) to a medium sauce pot and heat to boiling, stirring occasionally.
- Remove from heat and transfer mixture into a large stock pot, then add ice and stir until dissolved. Add cold water until a little over half full and give it a quick stir.
- Gently add chicken into the brine mixture, then add more water or beer just until chicken is covered. Cover and place into refrigerator for at least 3-4 hours.
- Prepare a roasting pan by covering bottom with heavy-duty aluminum foil and place beer can chicken holder in center. Open the can of beer and pour out about 1/4 of beer in center of pan, then place can in holder.
- Preheat oven to 385℉ / 196℃ and remove any extra racks, leaving only the very bottom position one to cook on.
- In a small bowl, stir together the olive oil and lemon syrup.
- In a separate small bowl, whisk together seasoning dry rub until well blended.
- Remove chicken from brine mixture and pat dry with paper towels. Brush or rub olive oil/lemon mixture all over chicken, then rub on dry seasoning all over, even under breast skin. If desired, use a knife to cut a small slit on each side of skin to tuck wings into. (This will help prevent wing tips from overcooking.)
- Place chicken on lower oven rack and roast for 80-105 minutes or until chicken reaches an internal temperature of 165 or higher, when checked in the thickest part of the breast. If desired, place a loose piece of aluminum foil over chicken to prevent further browning/charring. Personally, I love a crispy, charred skin!
- When removed, let rest for at least 15 minutes before slicing or serving.
- Feel free to serve with fresh lemon slices to squeeze on for a little added bright citrus flavor. I paired this with green beans and sweet potato casserole for a nice balance.
Notes
Do I need to brine my chicken before roasting? No, but brining will help yield a more flavorful and juicy chicken. If you don’t brine, the end result may be dry and lacking flavor.
Why does chicken need to rest before slicing? After removing chicken from oven, it continues to cook during the resting period. It is critical that you do not slice or puncture chicken during this time to allow it to finish and seal all the juices and moisture in. Normally, for smaller chicken cuts, the resting period would be shorter, but this is a large whole chicken that needs to rest longer. If you are worried about it getting cold on the outer parts, place a loose piece of aluminum foil around chicken during the resting period.
