beer but chicken
- Thread starter cwiese
- Start date
I am from the Husker state, like you, and I still can't figure out what beer but chicken is! I recommend giving your wife anything she wants! Gotta keep em happy!
C
CB
Guest
Beer Butt Chicken
pretty simple...get a sizer of your favorite flavor of beer and use your favorite rub to season up a whole roaster or fryer chicken (4 lbs does nicely) and impale the seasoned yard-bird on one of the open cans that you have taste-tested a couple of sips to ensure quality control, uh butt first and legs down. Place the bird/can in your cooker so the bird is vertical and the can is sitting upright. You may need to place a tray under or use scrunched aluminum foil around the can to ensure it doesn't get tipsy. Indirect cook with hood closed at your choice - either a slow cook (200F - 250F) or regular cook (375F) and finish off the rest of the sixer
Monitor the temp with your remote therm and when it gets to about 160F degrees, remove carefully with kitchen towels and invert the bird over a tray that can hold liquid...allowing the remaining hot beer to slosh on thru the cavity. Place in the tray and cover - you can put the entire tray in the cooker if you want to hold it for a while, as long as the heat is low. You can serve chicken safely when the internal temp is 165F.
Let it rest whilst you head to the store for another sixer and enjoy when you get home. Oh yeah - serve the chicken too!:twisted:
pretty simple...get a sizer of your favorite flavor of beer and use your favorite rub to season up a whole roaster or fryer chicken (4 lbs does nicely) and impale the seasoned yard-bird on one of the open cans that you have taste-tested a couple of sips to ensure quality control, uh butt first and legs down. Place the bird/can in your cooker so the bird is vertical and the can is sitting upright. You may need to place a tray under or use scrunched aluminum foil around the can to ensure it doesn't get tipsy. Indirect cook with hood closed at your choice - either a slow cook (200F - 250F) or regular cook (375F) and finish off the rest of the sixer
Monitor the temp with your remote therm and when it gets to about 160F degrees, remove carefully with kitchen towels and invert the bird over a tray that can hold liquid...allowing the remaining hot beer to slosh on thru the cavity. Place in the tray and cover - you can put the entire tray in the cooker if you want to hold it for a while, as long as the heat is low. You can serve chicken safely when the internal temp is 165F.
Let it rest whilst you head to the store for another sixer and enjoy when you get home. Oh yeah - serve the chicken too!:twisted:
Last edited by a moderator:
JD McGee
somebody shut me the fark up.
- Joined
- Jun 28, 2007
- Location
- Duvall, WA
tjus77
is Blowin Smoke!
- Joined
- Oct 19, 2006
- Location
- Montgome...
just don't use fosters beer. it is too strong!
Rightstuff
is one Smokin' Farker
- Joined
- Jul 20, 2008
- Location
- Griffin, GA
I use Foster's, but not for yard-bird.
I have used the large cans of Foster's when I smoke a small turkey. It always turns out great.
I have used the large cans of Foster's when I smoke a small turkey. It always turns out great.
TN_BBQ
is Blowin Smoke!
- Joined
- Jun 2, 2008
- Location
- Knoxvill...
I prefer spatchcocked chicken over beer can chicken. It takes me about 75 minutes to cook a whole bird.
I brine then air dry the skin. Virtually eliminates the leather chicken skin problem.
I brine then air dry the skin. Virtually eliminates the leather chicken skin problem.
B
BobF
Guest
I might have to try the brined spatchcocked chicken. Someone tell me exactly what that means. I have an idea, but I want to hear from the experts.
jestridge
somebody shut me the fark up.
- Joined
- Dec 28, 2007
- Location
- annville ky
Chicken don't get any better than spatchcock
also fast
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