Chef Red’s Atlanta Recipe: Beer can Dirty Chicken

Beer Can Dirty Bird

Its throwback week and we are going old school (hehehe) with this week’s recipe.  Atlanta travels to the city by the bay to take on our creamsicle clad Buccaneers.  This game makes me think of going back to simple but good food.  I went through a couple of ideas for this recipe and settled on something that is delicious and fun to cook.  So come to the tailgate and try my Beer Can Dirty Bird.  The beer gives the chicken juiciness and flavor while you get a little kick from the rub. 


  • 1 whole chicken
  • Dry rub (recipe follows)
  • 1 tablespoon vegetable oil
  • 1 can of beer (plus more for the cook)

Dry Rub:

  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon black pepper


Combine all dry rub ingredients in a bowl and mix well.  Save rub until bird is ready to go on the grill.

Remove the chicken form the package and discard the neck and giblets.  Rinse the chicken under cold water and pat dry with paper towels.  Rub the chicken with the vegetable oil on the inside and outside using your hands or a brush.

Preheat grill for medium heat.  Place an aluminum pan on the grill to sit the chicken in.  I find the pan keeps the bird from burning on the fire.  Next open the beer and drink about half of it.  Using a beer can chicken stand insert the beer and then place the chicken (large cavity side) onto the beer.  Rub the bird with the dry rub and place into the pan on the stand.

Grill with the cover of the grill closed for about 1 ¼ to 1 ½ hours until the internal temperature is 180 degrees and the juices run clear.  During cooking you can add wood chips for additional flavor.

Once cooked fully remove the chicken from the grill and let rest for 10-15 minutes.  Finally carve the chicken and enjoy.

*This recipe yields 4-6 servings.  Make sure you increase all amounts equally when tailgating with more friends.

“Tailgate with attitude.”

Chef Red


A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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