Grilling Up Dottie & Ron’s Beer Can Chicken, Wisconsin Style
A Plymouth backyard favorite from two friends who know their way around a grill, Dottie and Joy's long-lived friendship, a juicy bird and a brandy old-fashioned on the side.
Spring is settling in, at least in Palm Desert, where the air already carries that dry desert warmth, and the grill is calling my name. While most folks are just dusting off their patio furniture, we’re jumping into a California summer in spring. The temperatures are already climbing into the high 80s and 90s, and there’s a small window for outdoor entertaining before it gets too hot to even think about standing outside, much less over coals.
So before that window closes, we’re leaning into a backyard classic: Beer Can Chicken. Juicy, golden, full of flavor, and in this case, a recipe that’s soaked in memory as much as marinade.
There are plenty of beer-can chicken recipes out there—some spicy, some smoky, some slathered in sauce. But this one? This one matters because it’s Dottie and Ron’s.
Their version isn’t just about crispy skin or a perfectly juicy bird (though you’ll get both). It’s about summers in Wisconsin, a well-seasoned grill, and the kind of recipe that carries laughter, memory, and the hum of long friendships.
Dottie is one of my mom’s oldest and dearest friends. They’ve been best friends for years, sharing more than a few backyard meals together. Ron, Dottie’s husband, and the other grill master behind this recipe, celebrated their 60th wedding anniversary with her in 2024.
This post is part recipe, part tribute to Dottie and Ron, to an enduring friendship, and to the kind of Midwestern cookout where you might just find another Wisconsin favorite: a Brandy Old-Fashioned in one hand and a plate full of grilled chicken in the other.
Dottie is one of my mom Joy’s oldest and dearest friends. They’ve known each other for 64 years. Their friendship began in their late teens and has traveled coast to coast, season to season, recipe to recipe.
At 18, my mom worked at the Passini Cheese Factory in Plymouth, Wisconsin, a local institution founded by an Italian immigrant who arrived in New York in 1913. Passini went on to make the first Italian cheese in the county, and my mom was part of that legacy. During that time, a work friend invited her out to Cascades, a small town in Sheboygan County known for its lively community hall. Picture arcade games, dancing, and cold beer flowing. Less Grease Lightning, more Friday night polka.
That night, she met Dottie, along with Susan, Janice, and a few others who would become part of her lifelong circle.
Dottie married Ron. My mom moved to California, then back to Wisconsin to marry my dad, and eventually returned to California. Dottie settled in West Bend. They both had three kids. Through it all, their friendship continued. They stayed close through letters, visits, phone calls, and backyard meals.
My mom remembers Dottie as the life of the party. Joyful, adventurous, and always ready with a laugh. When Dottie was diagnosed with breast cancer, she didn’t retreat—she packed a suitcase. She flew to California and took what we now call The Great Wig Tour, a road trip with my mom from San Diego to Santa Barbara to San Luis Obispo to Hearst Castle in San Simeon, visiting each of us girls along the way. They laughed at the wigs, leaned on each other, and found joy even in the hardest moments. Dottie went home, went through chemo, and beat it.
Years later, she and Ron returned to California to celebrate my mom’s 70th birthday. Over the decades, there have been countless visits, adventures, and shared meals. During one of those backyard gatherings, my mom first tried beer can chicken. It was a true team effort. Dottie mixed the seasoning and prepped the bird. The next day, Ron took it to the grill. My mom scribbled the recipe down and brought it home. Like so many good things, it was tucked away—until now.
We’re finally bringing it back to life here in sunny Palm Desert, where spring already feels like summer. This meal is more than a recipe. It’s a memory, a friendship, and a reminder of how food connects us across time, distance, and seasons.
As my mom says:
“She is a true friend. Time with her is special. One does not meet many true friends. But she was, and is one.”
Dottie & Ron’s Beer Can Chicken, Wisconsin Style
The scent of citrus and spice hits the heat. A cold drink in your hand. Spring has arrived here in the desert, and the grill is officially on.
This recipe is a two-person tradition: Dottie preps and seasons the bird, and Ron fires up the grill. You can do the same. Make it a team effort, and turn it into a backyard ritual worth repeating.
Serves 4 to 6
Prep Time: 15 minutes + overnight refrigeration
Cook Time: 50 minutes to 1 hour
Temp: 400ºF
Equipment
Roasting pan + grill, or large grill pan + rack, or half sheet pan + rack
Meat probe or thermometer
Ingredients
Seasoning Mix
1 tbsp kosher salt
2 tbsp black pepper
2 tbsp Italian seasoning
2 tbsp paprika
2 tbsp finely grated lemon zest
1 tbsp granulated garlic or garlic powder
Note: Granulated garlic is coarser, like sand. Tampico is a good, inexpensive option. Garlic powder works fine if that’s what you have on hand.)
Chicken & Beer
1 whole chicken, about 4 lbs, rinsed and patted dry
(Tip: Costco chickens are often cleaned and free of giblets)
1 can room-temperature dark beer
Instructions
In a small bowl, combine salt, pepper, Italian seasoning, paprika, lemon zest, and garlic.
Pat the chicken dry, removing any giblets from the cavity.
Rub the seasoning mix all over the chicken, inside the cavity, across the skin, and gently under the skin where possible.
Place the chicken on a wire rack over a pan and refrigerate uncovered overnight to dry-brine.
Grilling Day
Heat your gas grill with all burners on high for 10 minutes.
Open the beer and pour off (or sip!) about 1/3 of it.
Turn off one burner to create indirect heat.
Mount the chicken onto the beer can or chicken holder and place it over the turned-off burner.
Cover the grill and cook at 400ºF for 50 minutes to 1 hour, until a meat thermometer inserted into the thickest part of the breast reads 160ºF.
(It will rise to 165ºF as it rests.)
Carefully remove the chicken from the grill. Let it rest before removing the can and carving.
Dottie and Ron’s beer can chicken is the kind of dish that stops conversation, at least until every plate is clean. But that’s the beauty of a recipe like this: while theirs is tried and true, it’s also endlessly adaptable.
I live in Southern California, with markets full of fresh citrus, wild herbs, and spice blends from around the world. Wherever you are, have fun and experiment. Bring in your own local flavor—infuse regional flair, family traditions, or farmer’s market finds.
A few ways to make it your own:
Beer with benefits: Drop garlic cloves, shallots, or leeks into the can before inserting it into the bird. Add a pinch of cumin, red pepper flakes, or even star anise. Tuck in fresh herbs like rosemary, parsley, or thyme for an aromatic boost.
Citrus inside and out: Tuck slices of orange, lemon, lime, or grapefruit into the cavity for bright aromatics—it keeps the bird moist and fragrant—then serve the citrus alongside for a beautiful finishing touch.
Baste with butter and BBQ: About halfway through cooking, baste with a mixture of butter and BBQ sauce sweetened with honey or Wisconsin-made maple syrup. To honor Wisconsin’s dairy heritage, try a yogurt-based glaze, locally made butter or a Wisconsin-made BBQ sauce.
Grill the garden: Roast potatoes, bell peppers, carrots, and asparagus for a full backyard meal with minimal cleanup. You can toss them on the grill or pop them in a 425ºF oven. Make a little extra of the seasoning mix, then toss the veggies with olive oil and the spices. Roast the potatoes and carrots for about 45 minutes, adding the peppers and asparagus during the last 20 minutes so everything finishes together, tender and golden.
Need some inspiration?
The Dinner Bell Kitchen Guide is full of tips for reimagining family recipes, whether you’re zhuzhing up Grandma’s classics or adding a new twist to a backyard favorite. From current go-to’s to century-old treasures, it’s packed with practical ways to honor tradition while making each dish your own.
Plate your meal: serve your beer can chicken and roasted veggies with crusty bread, wild rice (a Wisconsin Indigenous staple), or potatoes, a classic ingredient in Wisconsin cuisine.
Finish with berries & cream: Celebrate the region’s bounty with a simple dessert: whipped cream and fresh berries like cranberries, cherries, blackberries, or strawberries.
Classic Brandy Old-Fashioned
No beer can chicken is complete without something equally iconic in the glass, and in Wisconsin, that means a Brandy Old-Fashioned.
We enjoyed a round of these recently with friends Linda and James during a visit from my Aunt and Uncle, Dan and Kathy, who flew in from Milwaukee by way of Crystal Lake, Wisconsin. If anyone knew how to make a Wisconsin Old-Fashioned the right way, it was them.
Linda and James set up the bar while Dan got to work, muddling and mixing with the ease of an old pro. Soon enough, the drinks were ready, and we gathered in the parlor (well, technically, the living room, but doesn’t “parlor” make it sound fancier and more fun?). What followed was a perfect evening of laughter, stories, and one very well-balanced cocktail.
P.S. Full disclosure: I don’t actually love Brandy Old-Fashioneds (I opted for a glass of wine instead). But the four others at the table and my mom absolutely loved them. So, I’m trusting the Wisconsin experts on this one.
Mary Jane’s Chocolate Cake
Get ready for something sweet—really sweet. Next Sunday, I’m sharing my Grandmother Mary Jane’s Chocolate Cake, a longtime family favorite that’s earned rave reviews from just about everyone who’s tried it. Rich, nostalgic, chocolatey, and impossibly good… you won’t want to miss this one.
What flavors do you like to incorporate when you make chicken?
What regional ingredients or traditions influence your cooking?
Any family traditions you bring to the grill?
What sides show up on your table based on your roots—or your zip code?
Do you like Old-Fashioneds or have you ever had one? Do you prefer an alternative version of the classic?
Share your thoughts in the comments, or just hit reply. I’d love to know what you’re cooking this season.
Some links may be affiliate, meaning I earn a small commission, at no cost to you. It helps support the stories, recipes, and pairings I share here.
Like jen said this brings back the memories of the wonderful beer can Chicken but also the many years of friendship with Dottie and Ron Two very special people who I am honored to
Thank you Jenny for the memories have known for such a long time. We had so much fun together and I believe I am very lucky to have their as my friends
Love the chicken too!!!!
Oops! That last comment flew the coop before it’s time! James & I loved spending time with you & your Mom & Aunt & Uncle! The Wisconsin “Brandy Old Fashioned” somehow made our conversation wittier & more pleasant with each & every sip! Thanks! It’s a “keeper!”