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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Beer Butt Chicken Recipe

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This recipe for Beer Butt Chicken is from HOME COOKING Favorites from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 pound Chicken
Can of beer

Rub:
1/3 cup freshly ground cracked black pepper
1/3 cup kosher salt
1/3 cup (or less) lightly packed brown sugar
1/3 cup paprika
1/3 cup cumin
2 tbs cayenne pepper
2 tbs ground allspice
2 tbs ground ginger
Directions:
Directions:
Clean chicken, pat dry. Rub all over with dry rub. Put into gallon ziplock and refrigerate overnight or at least 8 hours.
Build charcoal fire. Soak some hickory chunks to add smoky taste, optional. When coals are hot, scrape to both sides of grill and add 8-10 new ones. Leave ample space in the middle for the chicken. (John does it this way. Liz scrapes coals to one side only and rotates chicken more often.)
Open beer, pour out about 1/4 (or consume). Set into a beer can rack (hardware stores have them, anywhere they sell grills). Place chicken cavity over the beer can and shove down (don't spill beer). Place whole contranption on grill in between the coals, but not directly over. Place a small piece of soaked hickory on top of coals if you wish. Cover grill and vent slightly. Check fire every 15 minutes or so, adding charcoal and more soaked hickory as needed. You may need to rotate the chicken to prevent burning and ensure even cooking. If chicken gets too brown, tent with aluminum foil. Test for doneness: Prick the thigh with a fork at the thickest point, juices should run clear. Remove chicken from grill and let cool for about 15 minutes (it will continue to cook). It takes about about 1-1 1/2 hours to cook a 4-lb bird with moderate heat.
Personal Notes:
Personal Notes:
Easy way to grill a chicken, turns out moist with great flavor. We like to grill one each week and use leftovers for sandwiches, burritos, etc.

 

 

 

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