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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Texas Beer Butt Chicken Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 whole chickens
1 T. sweet paprika
2 t. chili powder
1 t. salt
1 t. oregano
1 t. pepper
¼ t. cayenne
½ t. garlic powder
1T. packed brown sugar
2 12 oz. cans beer
2 T. diced onion
2 cloves garlic, diced
Directions:
Directions:
Brine chickens if desired. It makes them extra tender for company.
To make the rub combine paprika, chili powder, salt, oregano, pepper, cayenne, garlic powder and brown sugar. Rub mixture inside and out of hens. Spray with Pam before.

Drink half each can of beer. Add garlic onion to each can.

Place soaked cherry or apple wood over hot coal ashes. Place chickens over coals with cans propping them upright. Close lid leaving vents open for 2 hr. Spray or mop with juice once in awhile. Add coals if necessary. Use thermometer done when 165º F. Wings wiggle easily.

Place on platter with garnish. Slice legs and thighs off. Then cut under breast and following along breastbone. Remove breast and slice into medallions.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2,5 hr
Personal Notes:
Personal Notes:
This is recipe adapted from my sister Mary. Family favorite and crowd pleaser We bought can holders to stabilize bird but this is optional. Delicious!

Use any beer.

 

 

 

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