Rosemary Rub Beer Butt Beer Can Chicken W Bourbon Recipes

ED'S FAVORITE BEER CAN CHICKEN RUB

Steps:

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

ROSEMARY RUB BEER-BUTT / BEER CAN CHICKEN (W/ BOURBON)

Steps:

• Preheat grill to 375°F preferably indirect heat (the oven works sorta-ok too).
• Empty beer cans by 1/4 to 1/3, then set them into stand.
• Place chickens over beer cans (try and keep them from touching).
• Grind 1 cup rosemary & garlic seasoning into a powder. Melt 3/4 stick of butter. Mix in powdered seasoning. Pour concoction into a meat flavor injector. Inject chickens in the middle of the breasts, thighs, and legs.
• Have a whiskey, or two.
• Spritz the chickens with bourbon. Inside and out (I use a squirt bottle).
• Rub entire bare skin of chickens with leftover 1/4 butter.
• Rub the rest of the seasoning into entire skin of chickens (maybe grind some more of the seasoning down a little to help the rubbing action).
• Maybe another shot of whiskey to clear the throat and mind?.
• Place chickens onto covered, and preheated grill.
• Cook for 2 hours, Every 10-15 minutes spritz chickens with bourbon. (leave lid shut when you do this. Go through the back and side vent on lid of grill).
• Finish off with a nice glass of bourbon on the rocks.

BEER CAN CHICKEN WITH ROSEMARY & THYME

Steps:

• In a small bowl mix the rub ingredients( first six ingredients) together.
• Remove and discard the neck and giblets and excess fat from the chicken. Lightly rub the chicken all over with the oil. Season chicken inside and out with the rub and tuck the wing tips behind the back.
• Open the beer and drink or pour out about half the beer. Put the rosemary, garlic, lemon juice, thyme and red pepper flakes into the beer can to flavour the steam.
• Using a can opener, make two more holes in the top of the can. Place the beer can on a solid surface and plunk the chicken over the can.
• Transfer to the grill, balancing the bird on its two legs and the can like a tripod.
• Grill over Indirect Medium Heat until juices run clear and internal temp in the thickest part of the thigh is 180 degrees F, 1 1/4 to 1 1/2 hours.
• Carefully remove the chicken and can from the grill and let chicken rest for about 10 minutes before you try to lift it fro the can and cutting into serving pieces.

BEER BUTT ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.
• Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
• Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.
• Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.

BEER-CAN CHICKEN

Steps:

• Pour out (or drink) half of beer.
• Prepare grill for high, indirect heat and fit with grill pan (for a charcoal grill, bank coals on 1 side of grill and put drip pan on empty side; for a gas grill, leave 1 burner turned off and place drip pan over unlit burner). Add water to pan to a depth of 1/2".
• Season chicken with 4-3-2-1 Spice Rub. Place cavity of chicken, legs pointing down, onto open can so that it supports chicken upright. Place can, with chicken, on grill over indirect heat (and above drip pan). Grill chicken, covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 45-60 minutes. (If using charcoal, you may need to add more to maintain heat.) Let chicken rest 10 minutes before carving. Serve with pan drippings.