Directions: |
Directions:Drink 1/2 can of beer. This is the best part of cooking this chicken.
Remove giblets and internal organs from chicken. These can be discarded or you can feed them to your dog and you'll have a friend for life. Wash chicken inside and out thoroughly, and pat completely dry.
Rub interior of chicken with softened butter, then rub exterior with softened butter.
Place garlic salt, paprika, salt and pepper in small cup, mix together, then rub this spice mixture on the interior and exterior of chicken.
Place baking tray or foil pan in middle of grill. This will catch drippings. Note: place tray in indirect heat area, not directly over coals.
Take chicken by drumsticks area and lower chicken's butt over the beer can, thus beer can wind up in cavity of chicken. Then carefully center chicken, still atop beer can, on baking tray/pan with can holding up chicken and with drumsticks lowered for added balance in a tri-pod stance as illustrated in photo.
Cook chicken for 3 hrs over low heat or or until chicken reaches 180 degrees. The most important aspect is do not place sheet directly over coals or flame. Slow and low is the secret. Once done, use butter and spices in pan to re-baste chicken. Be especially cautious in removing chicken from grill to prevent burning yourself as both beer can and chicken are very hot.
You can also substitute any variety of pre-mixed dry rub if you prefer, such as Rendezvous or 3-2-1, instead of dry spice mixture listed above. |
Personal
Notes: |
Personal
Notes: This is another great grilling recipe given to me by the Two Docs Barbeque team comprised of my professors at DeBusk College of Osteopathic Medicine in Harrogate, Tennessee. This takes awhile to cook, but the Two Docs enjoy visiting while they cook so the time passed quickly. It is a good idea to cook two chickens at a time if you have enough grill space. Takes a little extra time but worth the wait.
|
This recipe for TWO DOCS' BEER BUTT CHICKEN is from