Beer Butt Chicken

you put the chicken on a can of beer and slow cook on the grill. you put a dry rub on the chicken first. I lost my recipe can you help me??

How Chicken Butt beer on the BBQ grill

To start making beer butt chicken, you can buy 12 ounces can of beer .* If the chicken is great, a 16 oz Fine. Fruit juice, soda (no food) or wine may be used instead of beer, but beer is the tastier option. Do not use bottled drinks in this recipe. The glass can get hot and break. Alcohol (or pay) ¼ to ½ of the beer. Crushed garlic, onions, or sprinkle seasonings can be added to beer.

Buy a chicken. The smaller ones are easier to work with both in terms of determining the amount of birds and as far as cooking to the bone. Before putting the chicken on the beer, rub any dry seasonings desired within the cavity. Some good options include salt seasoning, pepper, garlic and paprika.

Slide beer at the bottom of the cavity of the chicken. If the opening is very wide, a carrot or a slice of potato can be slipped off the box to close the cavity. This open part is really the head of the chicken, but Beer Neck Chicken just does not appeal the same ear. Push until the box is almost completely inside the bird. The bottom of the box and both legs bent slightly downward to form a tripod that keeps the amount of chicken on the grill.

Melt the butter in a saucepan and add the seasonings. Rub the butter mixture over the outside of the bird. The seal of the chicken and also ensures that the skin is golden and crisp when done.

If the barbecue sauce is used, wait for the last 15 minutes to brush the bird. If the sauce is frothing at the earliest, it will burn and leave the chicken that looks like a charred mess. The meat still tastes very good, but appearance is not good when barbecue sauce is spread over too early in the cooking process.

Get an old baking dish or shallow to throw money pot and add ¼ cup of water in the background. Place pan on rack and place the chicken in the pan. The chicken can be grilled directly, but using a pan helps prevent breakouts and also makes cleaning easier.

Beer Butt Chicken, cook indirectly. If using a charcoal grill, slide the coal on one side and cook the chicken on the side without coals. For gas grills, light only one side of the grid. Cook chicken on the side not from above.

It is much easier to cook Beer Butt chicken in a large grill with a lid. It can be done on the grill, but it takes longer and requires more attention.

For charcoal grill, let the charcoal burn until warm gray. Add another 8 coals every half-hour to keep the heat uniform and constant. With a gas grill, set the side turned over medium heat.

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

A chicken cooked in a pan with a lid takes about 1:30 to 2:00 to cook. On the grill, it will run 3 hours or longer to fully cook the chicken. To check for doneness, insert a meat thermometer. The reading will be 180 degrees F (80 degrees C) when you're done. Some chickens are sold with a little pop to cooking meters, but they cost more than birds without such indicators.

Taking the chicken on the grill can be a challenge. It tends to be a little drunk (pun intended). Use two large forks and stick on each breast and off or to use cooking gloves and collect the bird and place on grill. Be careful with the cash box. It will be hot and will burn if it is stuffed with.

Cool birds for 15 minutes or so before serving. It will fall o.