I've done beer can chicken with PBR lots of times. Always comes out fantastic. Not sure what the difference would be with a pale...I've heard of people using stouts...I thought it was just to keep the chicken moist.
I read in some cooking magazine (Cooks Illustrated?) that it doesn't matter what type of beer you use as the flavor gained from the beer is practically nil, as the steam wont penetrate the meat. I usually just use BMC though maybe a big IIPA or something would lend more flavors.
Yeah I didn't get a whole lot of pale ale flavor... Guess I won't be putting the highfalutin beer next time... Guess I will have to go on the inexpensive next time... However, thanks to trendy sons-of-guns, PBR ain't cheap no more...
the times i've made them i open the beer and let it kinda boil out of the can into the chicken. i've never used good beer for it. just fosters or natural light. it's funny how bad tasting beers make some foods taste really good. guess that pungent flavor soaks in better