My First Write Up- Beer Butt Chicken
11-11-2005, 11:31 PM
#1
1.0 BAR
Thread Starter
Join Date: Dec 2003
Posts: 438
My First Write Up- Beer Butt Chicken
BEER BUTT CHICKEN
1 medium whole chicken (4 to 5 pounds)
2 1/2 tablespoons Memphis Rub (recipe follows) or your own rub
1 can (12 ounces) beer at room temperature
Rinse chicken inside and out, drain and pat dry. The best way to drain them is by making them dance.
Sprinkle 1 tablespoon of the rub inside the neck and body cavity, then rub another 1 tablespoon all over the skin of the bird.
Pop the tab on the beer can. Make 6 or 7 holes in the top of the can or just rip the top off. Drink the top 2 inches of beer, then spoon the remaining dry rub through the holes into the beer. If you make your own rub and it has salt in it, the beer will have a volcano effect.
Holding the chicken upright, shove the beer can up it's ***. Stand the "butt plugged" chicken in a roasting pan. If you don't want to spend hours scrubbing the pan when you are done, line it with foil and then all you have to do is remove the foil for easy clean up.The bottom of the beer can and the two legs make a tripod to hold the chicken up.
Make sure you clean any surface the chicken or it's fluids have touched because that ---- is nasty.
To roast in the oven:
Preheat the oven to 350 degrees. Roast about 2 hours until the skin is crisp and the juices run clear when the bird is poked with the tip of a knife.
Let stand for 10 minutes before carving. Smart people pull the beer can out before carving, but that's not the way I do things. Stick a knife in that bad boy and enjoy.
1 medium whole chicken (4 to 5 pounds)
2 1/2 tablespoons Memphis Rub (recipe follows) or your own rub
1 can (12 ounces) beer at room temperature
Rinse chicken inside and out, drain and pat dry. The best way to drain them is by making them dance.
Sprinkle 1 tablespoon of the rub inside the neck and body cavity, then rub another 1 tablespoon all over the skin of the bird.
Pop the tab on the beer can. Make 6 or 7 holes in the top of the can or just rip the top off. Drink the top 2 inches of beer, then spoon the remaining dry rub through the holes into the beer. If you make your own rub and it has salt in it, the beer will have a volcano effect.
Holding the chicken upright, shove the beer can up it's ***. Stand the "butt plugged" chicken in a roasting pan. If you don't want to spend hours scrubbing the pan when you are done, line it with foil and then all you have to do is remove the foil for easy clean up.The bottom of the beer can and the two legs make a tripod to hold the chicken up.
Make sure you clean any surface the chicken or it's fluids have touched because that ---- is nasty.
To roast in the oven:
Preheat the oven to 350 degrees. Roast about 2 hours until the skin is crisp and the juices run clear when the bird is poked with the tip of a knife.
Let stand for 10 minutes before carving. Smart people pull the beer can out before carving, but that's not the way I do things. Stick a knife in that bad boy and enjoy.
11-12-2005, 12:16 AM
#7
0.0 BAR
Join Date: Apr 2004
Posts: 0
Re: My First Write Up- Beer Butt Chicken
repost ------. :P i did this writeup about a year ago and accually just did 2 birds last weekend for my neighbors.
BTW, beer can chicken is for the grill, not for the oven. 2 totally different tastes.
and donald. the best taste for beer can chicken ON THE GRILL is just plain ole salt and pepper. also, light beer (bud light, miller light, coors light) works best for this. I tried it once with dark beer and it was nasty. beer can chicken in some noodles and gravy is making my mouth drool right now....
BTW, beer can chicken is for the grill, not for the oven. 2 totally different tastes.
and donald. the best taste for beer can chicken ON THE GRILL is just plain ole salt and pepper. also, light beer (bud light, miller light, coors light) works best for this. I tried it once with dark beer and it was nasty. beer can chicken in some noodles and gravy is making my mouth drool right now....
