Looking for a recipe called beer butt chicken?

you put the chicken on a beer can and slow cook it on the grill. you put a dry rub on the chicken first. i have lost my recipe can you help me out??Looking for a recipe called beer butt chicken?
How to Make Beer Butt Chicken on the Barbeque Grill





To get started making Beer Butt Chicken, buy a 12 oz. can of beer.* If the chicken is large, a 16 oz. is fine. Fruit juice, soda (not diet) or wine can be used in place of beer, but beer is the tastiest option. Do not use bottled beverages in this recipe. The glass can get hot and break. Drink (or pour out) 录 to 陆 of the beer. Crushed up garlic, onions, or any sprinkle seasonings can be added to the beer.





Buy a chicken. The smaller ones are easiest to work with both in terms of setting the bird upright and as far as cooking through to the bones. Before putting the chicken over the beer can, rub any dry seasonings desired inside the cavity. Some good options include seasoning salts, pepper, garlic, and paprika.





Slide the beer deep inside the chicken cavity. If the opening is especially wide, a carrot or slice of potato can be slid in beside the can to seal off the cavity. This open part is really the head end of the chicken, but Beer Neck Chicken just doesn't have the same ear appeal. Push until the can is almost fully inside the bird. The bottom of the can and the two legs bent slightly downward form a tripod which keeps the chicken upright on the grill.





Melt butter in a small pan and add seasonings. Rub the butter mixture over the outside of the bird. This seals the chicken and also ensures that the skin will be brown and crispy when done.





If barbeque sauce is used, wait until the last 15 minutes to brush the bird. If the sauce is lathered on earlier, it will burn and leave the chicken looking like a charred mess. The meat still tastes fine, but the appearance is not good when barbeque sauce is spread on too early in the cooking process.





Get an old shallow baking pan or a throw-away silver pan and add 录 cup water in the bottom. Place the pan on the grill and place the chicken in the pan. The chicken can be grilled directly, but using a pan helps prevent flares and also makes clean up much easier.





Beer Butt Chicken should cook indirectly. If using a charcoal grill, slide the coals over to one side and cook the chicken on the side without coals. For gas grills, light only one side of the grill. Cook the chicken on the side not fired up.





It's much easier to cook Beer Butt Chicken in a large grill with a lid. It can be done on an open grill, but it takes longer and requires more attention.





To charcoal grill, let the coals burn down until gray hot. Add 8 additional coals every half hour to keep the heat consistent and steady. With a gas grill, set the lit side to medium heat.





Check the chicken every 15 minutes or so and brush on more butter mixture as needed. The bird can also be sprayed with Pam spray or a mixture of apple juice, beer, and olive oil mixed and in a spray bottle. Use about 1 cup of apple juice, one cup of beer, and 2 T. olive oil to make the chicken spray.





A chicken cooked in a grill with a lid takes about an hour and a half to 2 hours to cook. On an open grill, it will run 3 hours or more to fully cook the chicken. To check for doneness, insert a meat thermometer. The reading will be 180 degrees F (80 degrees C) when done. Some chickens are sold with a little pop out doneness meter, but they cost more than birds without such indicators.





Taking the chicken off the grill can be a challenge. It tends to be a bit tipsy (pun intended). Use two large forks and stick on in each breast and lift off or use grilling gloves and grab the bird and move off the grill. Be careful with the can of liquid. It will be hot and will burn if sloshed out.





Let the bird cool for 15 minutes or so before serving. It will fall off the bone and is easiest served in large chunks rather than sliced.





Here is a basic recipe for Beer Butt Chicken:


1 12 oz. can beer (half full)





1 whole chicken (small size)





1 cup melted butter





1 T. garlic salt





1 tsp. pepper





Place chicken over half full can of beer. Melt butter with seasonings and brush over outside to chicken. Place upright on grill with indirect heat. Cover and cook 1 陆 to 3 plus hours. Check and add butter as needed during cooking.Looking for a recipe called beer butt chicken?
That is all of the recipe. The only other detail is to open the beer can. Any beer. Any dry rub. They all work well.
here
1 4 lb or larger whole chicken


Emeril's Original Essence Seasoning


1 12 oz. can of beer, any brand





Remove giblet package from chicken and discard or save for another use.


Spread Emeril's Original Essence Seasoning liberally over chicken. Wrap chicken in plastic wrap and refrigerate for an hour.





Preheat grill to 375掳F to 400掳F.





If your grill has two burners, heat only one. If it has three, heat the two on the outsides and do not turn on the middle burner.





Remove plastic wrap from chicken. Open beer can (you may add garlic to the can of beer if you wish) and insert the full beer can into the chicken (so that the chicken is standing upright with the can inserted into it).





Stand the chicken upright on the burner of the grill that is NOT lit. The beer can should fit snugly in the chicken so that the chicken does not fall over. Close the grill and cook the chicken for approximately 2 hours or until done.





Enjoy!
i have heard of that too. i suppose any rub would be good ot the chicken. try lemon pepper or a garlic butter
I've heard it called Drunk Chicken





Yes you put a whole chicken over an open can of beer. You do season the chicken first with whatever you use to bake a chicken in the oven. Make sure you drink or pour into a bowl for basting 1/4 to 1/2 of the beer to prevent overflow from the heat and put it on a metal pie pan to keep overflow from going into the fire.
That's the recipe.


You don't have to use a rub, but you could. Or you could marinate the bird-whatever.
http://barbeque.allrecipes.com/az/BeerBu鈥?/a>
http://search.cartserver.com/search/sear鈥?/a>
Try the following:


Beer in the Butt Chicken


This is the classic beer in the butt chicken recipe, developed by a couple of guys with too many beer cans and not enough pans. This chicken is moist and flavorful. About the best way there is to cook a chicken. This recipe uses a smoker to slow roast the chicken with lots of smoky flavor.


INGREDIENTS:


鈥? whole chicken


鈥? can of beer


鈥? tablespoons chopped onion


鈥? tablespoons apple cider vinegar


鈥? cloves garlic minced


PREPARATION:


Preheat smoker. Wash and trim chicken. While the smoker heats up, open the beer and drink half and only half. With a can opener, cut the top of the beer can off. Add onion, vinegar and garlic to beer. When the smoker is read place the beer in the middle of the rack.





Carefully place the chicken over the beer standing up. You might need to get a little creative to make it stand up properly. Make sure the beer can is completely covered by the chicken. Smoke for about 4 hours or until the skin is a dark tan and the meat is pink and juices run clear.


Hope you enjoy your mouth-watering Beer Butt Chicken floridaparrothead and maybe the after-dinner show! Save the parrot by the way!