Beer Butt Chicken Rub Recipes

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ONE HOUR BEER BUTT CHICKEN



One Hour Beer Butt Chicken image

One Hour Beer Butt Chicken - it only takes an hour at high heat to infuse flavour into the dry rubbed chicken, while giving it a little tasty char on the skin and yielding a juicy, succulent result.

Provided by Barry C. Parsons

Categories     BBQ and Grilling

Time 1h25m

Number Of Ingredients 6

3 pounds whole fresh chicken
Smokin Summer Spice Dry Rub
6 ounces beer, or chicken stock or water
2 cloves sliced garlic
4 sprigs fresh thyme, sage or oregano are good too
6 peppercorns

Steps:

  • Trim any excess skin and fat from the chicken. Tie the legs together with butcher string and tie the wings to the body of the bird as well with a single length of butcher string as pictured.
  • Sprinkle the dry rub generously over the entire surface of the chicken.
  • Add the beer, garlic, thyme and peppercorns to a standard 12 ounce beer or soda can.
  • Carefully invert the cavity of the chicken over the can and then place it in a shallow baking dish or metal pan.
  • Preheat gas grill to 450 degrees. I use indirect heat for this method. My gas BBQ grill has 3 burners, so I only turn on the two at the sides and leave the one on the centre off, which is where I palace the pan to hold the chicken/s).
  • Close the cover and watch the temperature gauge for a few minutes. Regulate the temperature to around 450 degrees but no lower than 425.
  • Cook for one hour until the skin is crispy and the chicken registers 180 degrees on a meat thermometer in the thickest part of the breast or thigh.
  • Remove from the BBQ and let the chicken rest for 10-15 minutes before carving and serving.

Nutrition Facts : Calories 502 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 170 milligrams cholesterol, Fat 34 grams fat, Protein 42 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 6 servings, Sodium 160 milligrams sodium, UnsaturatedFat 0 grams unsaturated fat

BEER BUTT CHICKEN



Beer Butt Chicken image

A whole chicken is seasoned and slowly cooked on the grill. This is a bit unorthodox, but the end result is moist, flavorful, and amazing. All you'll need is some chicken, butter, beer, and seasonings.

Provided by Barrie Tapp

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h

Yield 8

Number Of Ingredients 6

1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken

Steps:

  • Preheat an outdoor grill for low heat.
  • In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
  • Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
  • Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

Nutrition Facts : Calories 514.2 calories, Carbohydrate 3 g, Cholesterol 158 mg, Fat 40.3 g, Fiber 0.7 g, Protein 31.4 g, SaturatedFat 19.4 g, Sodium 1618.1 mg, Sugar 0.2 g

ED'S FAVORITE BEER CAN CHICKEN RUB



Ed's Favorite Beer Can Chicken Rub image

This recipe is a tribute to my Uncle who is by far one the best pit masters I have ever known. Feel free to put this on chicken, pork, or just about anything else you can think of. To cover a typical 5-pound chicken, I normally measured the spices in tablespoons. However, feel free to mix a larger batch to keep some finished product on hand. One thing's for sure, you will be the hit of the party!

Provided by rharejr

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 48

Number Of Ingredients 10

2 tablespoons brown sugar
2 tablespoons dry mustard
2 tablespoons granulated onion
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground black pepper
ground cayenne pepper

Steps:

  • Stir brown sugar, dry mustard, granulated onion, paprika, kosher salt, garlic powder, coriander, cumin, black pepper, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 8.3 calories, Carbohydrate 1.4 g, Fat 0.3 g, Fiber 0.3 g, Protein 0.3 g, Sodium 240.8 mg, Sugar 0.7 g

PAT'S BEER CAN GRILLED CHICKEN



Pat's Beer Can Grilled Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder
4 pounds chicken, washed and dried
Vegetable oil
Beer Can Chicken Rub
1 (12-ounce) can beer

Steps:

  • For the chicken rub: In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
  • For the chicken: Preheat your grill to medium-high heat.
  • Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

BEER BUTT CHICKEN RUB



Beer Butt Chicken Rub image

Make and share this Beer Butt Chicken Rub recipe from Food.com.

Provided by iris5555

Categories     < 15 Mins

Time 10m

Yield 1/4 cup

Number Of Ingredients 8

1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried summer savory
1/4 teaspoon cayenne
1 tablespoon paprika
1 teaspoon dry mustard
1 tablespoon finely ground sea salt

Steps:

  • Combine all ingredients in a bowl and mix well.
  • Sprinkle on whatever you want to grill and allow to dry marinate for 4 hours or overnight.
  • Store any unused rub in an airtight container.

Nutrition Facts : Calories 302.5, Fat 8.2, SaturatedFat 1.1, Sodium 27933, Carbohydrate 58.7, Fiber 17, Sugar 27.8, Protein 10.8

ULTIMATE BEER BUTT CHICKEN BEER CAN



Ultimate Beer Butt Chicken Beer Can image

Make and share this Ultimate Beer Butt Chicken Beer Can recipe from Food.com.

Provided by AZRoxy63

Categories     Whole Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon dried bay leaf, crushed
1/2 cup brown sugar, packed tight
2 teaspoons fine sea salt
2 tablespoons black pepper
4 tablespoons paprika
2 teaspoons cayenne pepper
4 tablespoons ketchup
3 teaspoons Frank's red hot sauce
4 tablespoons Bud Light beer
4 tablespoons white vinegar
1 (12 ounce) can Bud Light beer
1 (3 1/2-4 lb) whole chickens

Steps:

  • Rinse chicken well inside an out.
  • Pat bird completely dry with paper towels.
  • To make the rub: mix 4 tbsp paprika, 2 tsp salt, 2 tbsp black pepper, 2 tsp cayenne pepper, and 1/4 cup brown sugar in a small bowl and set it aside.
  • To make glaze: mix together 1/4 cup brown sugar, 4 tbsp ketchup, 3 tsp frank's red hot sauce, 4 tbsp white vinegar, 4 tbsp beer (save remainder in can and set it aside), and 2 tbsp of the spice rub you just made in a separate bowl; set aside.
  • Pour beer can out (or drink it down) until it is just a bit over half way full and then add crushed bay leaves and 1 tsp of rub to the half full can.
  • Loosen the skin on the breasts, legs and thighs of your chicken.
  • Massage the rub into the meat under the skin and then all over the outside of the bird's skin as well as inside the cavity.
  • Place beer can in the "butt" of the bird making the bird stand upright.
  • Preheat grill with all burners on high until grill is heated and ready to cook.
  • You must cook indirectly; so if you have 2 burners on your grill, turn one off (for 3 burners turn 1 off, for 4 burners turn 2 off, etc.).
  • Place the standing bird on the cooler or "off" burner side of the grill with the breasts facing the hot or "on side of it (you grill should remain at about 375 degrees during the entire cooking process).
  • Close lid and cook for 30 minutes, then rotate bird so that the opposite side (the back) is not facing the heated side of the grill and then continue cooking with the lid closed for 30 more minutes.
  • Rotate bird back to original position with breasts facing the heat and glaze the entire bird thoroughly with the pre-made glaze; continue cooking 30 more minutes until cooked, brown and slightly crisped.
  • Transfer chicken carefully off of beer can and onto cutting board.
  • Let rest 5-10 minutes and then carve and enjoy!

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