A Classic Favorite – Beer Butt Chicken

So what do you do with a $8 chicken??? You ram a beer can in it’s butt and call it dinner!

Yep, probably the best thing you can do with a can of Tiger beer is try the BGE’s beer butt chicken recipe found on page 299 of the BGE cook book.

Simply prepare your Beer Butt Rub – this is an awesome rub that we use for wings and chicken breast as well – its yummy and has a bit of a kick too…no need for BBQ sauce once you’ve rubbed your chicken with this stuff!

  • 1 tsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried summer savory (which I’ve substituted with dried thyme, dried mint and a drop of liquid smoke….)
  • 1/4 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tsp dry mustard
  • 1 tbs kosher salt

Once you’re ready for the grill, preheat the BGE to 375F and place your rubbed chicken on your roaster – cram a half can of beer in it’s butt and place it on the grill for 20 minutes at first.  You’ll want to spray your bird with a combination of beer, apple cider, olive oil and balsamic vinegar once or twice in the first 20 minutes.

Upon reaching a nice golden brown look and a skin that’s clearly starting to crisp up, place the chicken that’s on your roaster along with your beer can into a drip pan.  You’ll roast the bird like this for about an hour until the internal temp in the thigh reaches 170F.  You’ll also want to spray the chicken several times during the next hour and don’t forget to burp the egg properly when you open the dome!  Another note to remember is that the beer can is really, really, really hot and try not confuse the one on the grill with the one sitting next to the grill.  The cold one is for consumption while the hot one is working it’s magic on the chicken!

OK after you’ve hit the target temperature for the chicken, transfer it to a covered tray to rest for about 10-15 minutes.  That way the chicken finishes it’s cooking and allows for easy carving or as we do it…. a good old tear up like cavemen used to do.  The meat simply drops off the carcass and you’re good to go.  We like this dish with a simple salad on the side – the chicken also makes for an amazing sandwich the next day if you’re lucky enough to have any left over!

One $8 chicken will feed four of us – again, stretching the dollar to about as far as it can go, a meal like this is a financial winner!

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