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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Ed's Beer Butt Chicken Recipe

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This recipe for Ed's Beer Butt Chicken is from The Hampton Family Cookbook , 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:  
1 4-lb. whole chicken
2 T. vegetable oil
2 T. salt
1 t. black pepper
3 T. favorite dry rub (optional)
1 can of beer
Directions:
Directions:
Start grill, indirect heat.

Remove neck and giblets from chicken and discard. Rinse chicken inside and out and pat dry with paper towels. Rub chicken with oil and then rub inside and out with salt and pepper and dry rub. Set aside.

Open beer, drink half. Place beer on solid surface and plunk the chicken over the beer can. Transfer the bird on the can to the grill and place in center of the grate.

Cook chicken over medium high, indirect heat (no coals or burners directly under the bird) with cover on, for approximately 1 1/4 hours or until internal temp registers 165º F in the breast area and 180º in the thigh area or until thigh juice runs clear when stabbed with sharp knife. Remove from grill and let rest for 10 minutes before carving.
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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