Cookout and BBQ, Poultry

BEER BUTT CHICKEN

  • 1- 3 to 4 1/2 Lb. Chicken
  • 1/2 teaspoons Brown sugar
  • 1 teaspoons or to taste Cayenne pepper
  • 1/2 tablespoons Onion powder
  • 1 teaspoons Sea salt - ground
  • 1/2 tablespoons Garlic powder
  • 1/2 tablespoons Paprika
  • 1 tablespoons Mustard, dry
  • 1 tablespoons Rosemary
  • 1 tablespoons Tarragon
  • 1 teaspoons Savory
  • 1 cups Apple cider
  • 2 tablespoonss Balsamic vinegar
  • 2 tablespoonss Olive oil
  • 6 ounces Beer

    • Mix all dry ingredients well. Wash, dry and season the chicken generously inside and out with the rub. Or use your favorite rub/seasoning. Work the mixture well into the skin and under the skin where possible. Place in a medium bowl, cover and set aside at room temprature for 20 to 30 minutes. Using a 12 oz. can of beer, pour 1/2 can into a spray bottle, add the cider, oil and vinegar and set aside. Place the 1/2 empty can of beer into the chickens cavity and place on grill. To prevent flare-ups, place chicken in a pie pan and add 1/2 cup water. Cook over indirect heat for 1-1/2 to 3-1/2 hours, spraying with the basting spray several times. When chicken is dark golden brown and internal temperature in the thigh reaches 180 degrees, chicken is done.

    NOTE: Be sure to use indirect heat! With charcoal, place on one or both ends of the grill. Add a few coals every 30 minutes. With gas turn one burner to medium, place the chicken over the unused burner. (I use a water smoker.) Try to keep the temperature under 275°. A small onion or potato can be placed in the neck opening to hold the steam inside the bird. A special rack called "ChickCAN" which holds the beer can and chicken is available at Lowes, Home Depot or Walmart.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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