Rick Browne's Beer Butt Chicken
Cook with indirect heat on a charcoal or gas grill.
Cooking time 1 1/4 – 2 hours.
Use a grill with lid large enough to cook a chicken standing
upright.
Mix the rub in a small bowl until it’s well incorporated.
Wash, dry and season the chicken generously inside and out with the rub. Work the mixture well into the skin and under
the skin wherever possible. Place in
medium bowl, cover and set aside at room temperature for 20 to 30 minutes.
Using a 12-oz. can of your favorite beer, pour out half the
contents into a spray bottle, add the cider, olive oil, vinegar and set aside.
Take the beer can in one hand and insert it into the ChickCAN™ OPTIONAL: You may
add Worcestershire sauce, liquid smoke, minced garlic, onions, etc. to
liquid. You can also use fruit juices,
colas, or wine instead of beer.
Place the chicken over the ChickCAN™
rack and beer can, and place on the grill over indirect heat. To prevent flare
ups on the grill place the rack onto a disposable aluminum pie pan and add 1/4
cup of water. CAUTION: Cook with
indirect heat! This method of cooking chickens does two things: first, it helps drain off the fat as the
chicken cooks; second, the beer steams the inside of the chicken, while the
outside is cooked by the BBQ heat, making it the most moist bird you’ve ever
laid your eyes, or gums, on. We
recommend stuffing a small potato or onion in the neck opening of the chicken
to keep the steam inside.
For Charcoal Grills: Place coals on one side of barbecue
grill, cook chicken over the other side. Add 6-8 coals every 30 min.
For Multiple Burner Gas Grills: Turn gas to medium on one
burner, place chicken over an unheated burner.
For oven use: Place in a disposable pie pan and add 1/4 cup
of water. Cook at
350˚.
Cook for 1 1/4- to 2 hours. During the cooking time spray
the chicken all around with the basting spray several times. The chicken is
done when it is dark golden brown and the internal temperature reaches 180
degrees in the thigh. Carefully remove
the bird on the ChickCAN rack, and place it on
heatproof counter top to rest for 5-10 minutes.
Remove the chicken from the beer can with tongs while holding the rack
with an oven mitt.
WARNING: That aluminum can, and the liquid in it, is very
hot and can burn you.
Give the chicken one more spritz
of the basting spray and then carve. Serve and enjoy!
DRY RUB BASTING SPRAY
1 tsp. brown sugar
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. savory or oregano
1/4 tsp. cayenne pepper
1 tsp. paprika
1 TBS. sea salt –ground
1 tsp. dry yellow mustard
1 cup apple cider
2 TBS. olive oil
2 TBS. balsamic vinegar
6 oz. warm beer
Recipe courtesy of GRILLING AMERICA © 2003 by Rick Browne
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