Just so you know that all cookers and ovens cook differently. A little experimentation will go a long way. Don�t open and close your cooker too often or you will just add to the cook time and also may cook all of the liquid out of your beer can, leaving the chicken dry and defeating the purpose of using beer or other liquids. A potato or onion in the neck cavity will lock in the moisture giving you a very tender and juicy chicken.
I have used everyone of these recipes over the last few years. I have tweaked and changed a few to meet what was available in my pantry. About half of them I made up on my own and the other half I copied online or had handed to me from other cooks and bar-b-quers.
Schwab City Drunk Chicken
INGREDIENTS
1 chicken
1 red onion
1 can of your favorite beer
Tex-Joy steak seasoning
zesty Italian dressing
1-2 sliced jalapeno peppers (optional)
a dash or two Worcestershire sauce
Directions
Clean cavity of whole chicken of any liver, etc.
Season chicken with desired amount of Tex-Joy steak seasoning.
Stuff peeled red onion into empty chicken cavity.
(Shove onion as far as possible into cavity.)
Pour desired amount of zesty Italian dressing into cavity, over onion.
Dash a little Worcestershire sauce. (I prefer several dashes)
Place 1-2 pods of garlic into chicken, depending on taste.
Open beer can and insert beer into cavity.
(Set the chicken on top of open beer can.)
Build a good fire in any size bar-b-Que. pit.
Let fire die to a hot bed of coals.
Place chicken on grill using indirect heat to cook the bird.
Make sure you stand it up as if sitting on can. Let chicken cook until done.
When chicken is done all the way through, take off pit. (Pierce the chicken when it appears that the bird is fully cooked. Juices will run clear when the bird is done.)
Chicken will have absorbed almost all of the beer flavor via the steam.
Take can out before serving. This will be the juiciest chicken you ever sunk your teeth into. The onion you inserted can easily be served as a side dish. Good eating and we hope you enjoy.
Drunken Chicken in a Field
INGREDIENTS
1 3-4 lb. chicken
1 outdoor grill
some thyme
1/2 cup white wine
1 clove garlic
8 oz jar orange marmalade
1 large orange
some salt
8-12 strips bacon
1 beer can
1 stick butter
enough wild rice to make a field to place your chicken
Directions
Melt the butter and garlic in saucepan.
After bird has been cleaned and dried, brush bird with the garlic butter sauce
Insert the peeled orange into the neck of the chicken to trap the steam as it rises from the can.
Place strips of bacon across the outside of chicken, attach with toothpicks.
Mix the wine marmalade and remaining seasonings in a bowl, then pour into the can of choice, then place in can holder and put on grill over indirect heat.
Place the bird over the can so that its legs help it stand as if on a tripod.
The heat from the fire will allow the wine marmalade mixture to steam the birds as they cook for about one hour or until the juices run clear when the bird is poked with sharp knife.
Smoked Herb Chicken
INGREDIENTS:
� 1 (4 pound) whole chicken
� � stick of butter
� 1 tablespoon chopped fresh parsley
� 1 tablespoon chopped fresh oregano
� 1 tablespoon chopped fresh basil
� 1 tablespoon fresh chives, finely chopped
� 1 12 or 16oz beer about � full
DIRECTIONS:
Preheat an outdoor grill for low heat and smoke using your favorite wood.
Rinse chicken inside and out. Pat dry. Loosen skin around the breast area.
Place the mix spices/herbs together and place half under the skin and the other half inside the chicken.
Put the butter in the beer can along with the � can of beer.
Place chicken over the beer can
Cook chicken with smoke for 4 hours or until juices run clear when poked with a fork.
Hot Garlic Chick
INGREDIENTS:
� 1 (3 pound) chicken
� garlic powder to taste
� ground black pepper to taste
� Seasoned salt to taste
� 1 (12 fluid ounce) can beer
� 1/2 cup butter
� 2 tablespoons garlic powder
� 1 tablespoon Cayenne pepper, or more if you want a real hot chick!
� 1 tablespoon
� 1 whole onion
DIRECTIONS:
Preheat grill for medium
In a microwave-safe bowl, combine the beer, butter, 1-tablespoon garlic powder and seasoned pepper. Heat in the microwave for 1 or 2 minutes, or until butter is melted and mixture is hot. Set aside.
Season chicken generously with the garlic powder, ground black pepper and seasoned salt to taste. Any seasonings not used up until this point place in beer can with beer.
Place chicken onto the beer can so that the open cavity completely engulfs the can. Insert onion into the neck cavity of the chicken to trap in the flavorful steam. Place over indirect heat in grill and cook for about 1-1/2 hours.
Pierce the chicken when it appears that the bird is fully cooked. Juices will run clear when the bird is done.
Lawry�s Beer Butt Chicken
INGREDIENTS:
� 1whole 3-4lb chicken
� 2 tablespoons Bertolli� Extra Virgin Olive Oil
� 1 tablespoon Lawry's� Seasoned Salt
� 1 teaspoon Lawry's� Seasoned Pepper
� 3 limes, cut into quarters
� 1 tablespoon Lawry's� Garlic Salt With Parsley
� 1 can of your favorite beer (you may substitute cider for the beer)
DIRECTIONS:
In large bowl, toss chicken with oil, Seasoned Salt and Seasoned Pepper.
Squeeze lime quarters allowing the juice to collect in a bowl.
Place chicken onto the open beer can so that the open cavity completely engulfs the can. Insert onion into the neck cavity of the chicken to trap in the flavorful steam. Place over indirect heat in grill and cook for about 1-1/2 hours.
Brush on prepared lime juice over chicken during the cooking process. Remember when you open and close the grill you are allowing the heat and steam to escape therefore increasing the cooking time.
Pierce the chicken when it appears that the bird is fully cooked. Juices will run clear when the bird is done.
Mexican chick
INGREDIENTS:
� 2 tablespoons pineapple juice
� 1 teaspoon lime juice
� 1 clove garlic, minced
� 1 pinch saffron
� 4 teaspoons salt
� 2 teaspoons ground black pepper
� 1 (3 pound) whole chicken
� 1 can of your favorite beer
� 1 whole onion
DIRECTIONS:
In a large bowl, mix all of the ingredients (except the saffron, salt and pepper) together and pour into beer can using a funnel. Rub the bird down with the remaining ingredients.
Preheat grill for medium heat.
Place chicken onto the open beer can so that the open cavity completely engulfs the can. Insert onion into the neck cavity of the chicken to trap in the flavorful steam. Place over indirect heat in grill and cook for about 1-1/2 hours.
Pierce the chicken when it appears that the bird is fully cooked. Juices will run clear when the bird is done.
Beer butt
INGREDIENTS:
� 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
DIRECTIONS:
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).
Barbecue Lime
INGREDIENTS:
� 1 (4 pound) chicken, cut into pieces
� 2 teaspoons seasoning salt
� 2 teaspoons ground black pepper
� 1/2 teaspoon cayenne pepper
� 1 1/2 cups fresh lime juice
� 1 cup olive oil
� 8 cloves garlic, minced
� 1/2 cup chopped fresh cilantro
DIRECTIONS:
Wash chicken parts. Pat dry thoroughly. Pierce all pieces with a fork. In a small bowl, combine the seasoning salt, ground black pepper and cayenne pepper. Rub all chicken parts with the spices, and then place the chicken into a large, re-sealable plastic bag.
In a separate medium bowl, combine the lime juice, olive oil, garlic and cilantro. Mix well and pour into the bag with the chicken. Seal and let marinate in the refrigerator for at least 2 hours.
Preheat an outdoor grill for low heat and lightly oil grate.
Remove chicken from the refrigerator and pour marinade into a small saucepan over medium high heat. Bring to a boil for about 1 to 2 minutes.
Tipsy chick
This is not a beer butt recipe, but since beer is utilized, I have included it in this list.
INGREDIENTS:
� 6 cups water
� 2 cups beer
� 1/8 cup salt
� 1 teaspoon garlic powder
� 1 teaspoon onion powder
� 1 (3 pound) whole chicken
� hickory or mesquite wood chips
� 2 tablespoons ground cumin
� 2 tablespoons curry powder (I prefer the Thai Curry as it has a more friendly flavor in my opinion)
� 2 tablespoons chili powder, divided
� 1 tablespoon pepper
� 1 teaspoon salt
� 1/2 teaspoon paprika
� 1/2 teaspoon cayenne pepper
DIRECTIONS:
Combine brine ingredients - water, beer, 1/8 cup salt, garlic powder, and onion powder - in a large container, one that is large enough to hold the brine and the chicken. Soak whole chicken in brine for 1 hour.
Soak wood chips in water for 1 hour.
Preheat grill for indirect cooking method. Place wood chips over coals when ready to cook.
In a small bowl, combine cumin, curry, chili powder, pepper, 1-teaspoon salt, paprika, and cayenne pepper. Rub chicken inside and out with spice mixture.
Place chicken on grill, breast side down. Close lid, and cook for 30 minutes. Turn over, and cook for an additional 25 minutes, or until juices run clear and temperature is 185 degrees in the thickest part of the chicken. Keep the lid closed while cooking for even cooking, and to get more of that smoky flavor.
Citrus smoked
This is not a beer butt recipe, but since beer is utilized, I have included it in this list.
INGREDIENTS:
� 1 (6 pound) whole chicken
� 4 cups lemon-lime flavored carbonated beverage
� 1 tablespoon garlic powder
� 2 cups wood chips, soaked
DIRECTIONS:
Place the whole chicken into a large re sealable plastic bag. Sprinkle in garlic powder, and then pour in enough lemon-lime soda to cover the bird. Seal the bag, and place in the refrigerator overnight to marinate.
Light charcoal in an outdoor smoker, and wait until the temperature is at 225 degrees F (110 degrees C).
Remove chicken from the bag, and place on the grill grates. Discard marinade. Cover, and cook for 10 hours (this is not my recipe, I would suggest smoking for about 4 hours). Occasionally toss a handful of soaked wood chips on the coals.
Beer butt
This chicken is the juiciest, most mouthwatering bird you'll ever try. I also like the aspect of theater when you cook it, because it looks so damned weird on the grill, people will wonder what brand of crack you switched to.
INGREDIENTS:
1 Whole Chicken (3-4 lbs.)
1 6 pack of your favorite beer 1 for chicken 5 for you (16oz)
Olive Oil
3-4 Cloves of Garlic (Crushed)
Salt and Pepper or your favorite BBQ rub
Fresh Basil
A few pinches of Cayenne Pepper
DIRECTIONS:
Start with a hot grill (coals all white and ready to cook). Drink about 1/4 of that can of beer. Set it aside 3/4 full and have a couple of full ones, real beer this time�no sissy canned stuff.
Get the chicken ready for cookin'. Trim some of the fat, get rid of the giblets (here kitty kitty!). Rub liberally with your favorite meat rub. I prefer olive oil, basil, lots of fresh pressed garlic, salt, and a pinch of cayenne. Some folks like Zartarain's or some such store bought concoction, but whatever.
Get a can opener or some such tool and open up the top of the can and drop in the crushed garlic.
Oil up the can and lower that chicken over top of it. The beer can goes into the chicken's body cavity and allows the bird to stand upright.
Cover your grill and cook the chicken until its wings are loose and the skin turns clear.
Beer Can Bird
INGREDIENTS:
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
DIRECTIONS:
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
Beer Butt Chicken
by Carl Bartlett, Jr.
This one has been a long time favorite
INGREDIENTS:
All you need for this delicious chicken recipe is:
1 3-4lb chicken
1 12 oz can of ice cold beer
Your favorite herbs and spices
An outdoor grill
A mirror
1-1/2 hours
DIRECTIONS
Set your grill on low to medium.
Prepare the chicken by rubbing with your favorite herbs and spices. (The chicken! Not yourself.) Lemon Pepper is one of my favorites.
Now here's the tricky part. Open the can of beer and take one swallow. This is the most important step, but not for the reason you think. I'll explain later.
Now stick the open can of beer up the chicken's . . . Place the open can of beer inside the chicken and set upright on the grill (the chicken, not yourself).
The chicken legs and can of beer will form a tripod.
I know you're getting a mental picture of this and laughing, aren't you? Quit laughing . . . this is serious cooking. (Yeah right--no cooking is serious, I'm serious.)
Now close the lid, talk, socialize and drink beer for an hour and a half. Hopefully you're not by yourself when you do this . . . talking that is. Don't talk to the chicken
Check on the chicken occasson . . . ocass . . . ocassi . . . now and then!
BBQ sauce, if you like, should be coated about the last 15 minutes.
Carefully remove the can of beer. Caveat: The can will be really HOT. I say that because you've been drinking beer for an hour and a half and may have forgotten it's been sitting on a hot grill. When you remove the can it will be almost full. Be careful and wear a glove . . . not a surgical glove.
Now sit in front of the mirror . . . you forgot about it, didn't you? Watch yourself smile when you taste what you just cooked.
REMINDER:
Back to that most important first step. OPEN THE CAN OF BEER AND TAKE A SWALLOW. Why? If you ever use this recipe and stick an unopened can of beer up a chicken�s . . . place an unopened can of beer inside the chicken, the top of your grill may need replacing. Beer Butt Chicken may become Rocket Chicken.
If beer is not aprop . . . approap . . . apropp . . . If you don't drink beer you can use various fruit juices too. The hot liquid helps cook the chicken from the inside and adds flavor.
Hope you enjoy my little recipe.
Bon appetite.
Cookin Carl
THE ORIGINAL BEER BUTT CHICKEN
Recipe
Beer Butt Chicken Recipe courtesy of Grilling America, by Rick Brown (2003 ReganBooks).
(Rick Browne is also host of public television�s �Barbecue America�)
INGREDIENTS:
DRY RUB
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
BASTING SPRAY
1 cup apple cider
2 TBS. olive oil
2 TBS. balsamic vinegar
6 oz. warm beer
DIRECTIONS:
Cook large 4-5 pound chicken 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. an 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
(The beverage can may be used alone, with the bird�s legs creating a pedestal)
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 into a disposable aluminum pie pan and add 1/4 cup of water.
CAUTION: �Cook with indirect heat�! This method of cooking chicken does two things: first, it helps drain off the fat as the chicken cooks, second, the beverage 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 yer eyes, or gums, on. Some people put a small potato or carrot 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 180o 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!
Rick Browne guarantees that the odd-sounding, but incredibly easy-to-prepare beer butt chicken recipe will not only wow partygoers with its unique appearance, but with its lip-smacking, incredibly moist, and virtually unmatched flavor and texture.
�Nothing can top the flavor of Beer-Butt Chicken,� notes Browne, who has prepared the dish on national television for the Today Show and Regis and Kelly Live! receiving rave reviews from both Al Roker and Regis Philbin. �And nothing can top the looks on your guests� faces when you open that grill and show them beautifully browned chickens perched upon beer cans.�
Non-beer drinkers needn�t dismay. The recipe works just as well with virtually any type of NON-DIET beverage, including sodas and juices. The trick is to make sure that the can, inserted in the posterior end of the bird, is at least half-filled with liquid, which seasons and moistens the chicken with flavorful steam.
The beverage can may be used alone, with the bird�s legs creating a pedestal, but Browne recommends such clever devices as the ChickCAN which holds the beer can firmly in place and balances the chicken, preventing spills.
Savvy barbecuers use two tricks to make the beer butt chicken even better. First, they concoct a "rub" from their favorite spices to rub (hence the name) onto the skin of the bird not only for flavor but to give the final product a mahogany-like glow. A typical rub would contain brown sugar, garlic powder, sea salt, ground pepper, and usually a green herb (thyme, oregano, or summer savory, etc.). Second, Que Masters make up a "spray" to keep the bird moist, applying it 2-3 times with a spray bottle during the cooking period. A good basic spray includes beer (remember you only need 1/2 can inside the bird), olive oil, vinegar, and apple juice. A few sprays while the bird is having his final sauna and the skin will be tender, moist and delicious.
Browne was the first chef to prepare Beer-Butt Chicken on national television, and has prepared it hundreds of times for conventions, the media, festivals, and, of course, dinner parties. It NEVER fails to elicit oohs and aahs � and win the �best-tasting chicken� competition hands down.
Billy�s Beer Butt Chicken
INGREDIENTS:
� 1 - 4 Lb. Fryer Chicken
� 3/4 Can of Beer
� Cavender's Greek Seasoning or Tony Chacherez Cajun Seasoning
� Vegetable Oil
� Non-stick Cooking Spray
DIRECTIONS
Rinse chicken and remove gizzard, neck, etc. Sprinkle the chicken, inside and out, heavily with seasonings. Spray beer can with non-stick cooking spray. Put chicken on top of beer and set on grill using indirect heat for 1 hour. Rub on some vegetable oil and finish cooking until browned all over (an additional 20 - 30 minutes), AND juices run clear. Total time on the grill is about 1 1/2 hours.
Comments:
Using a 2 burner gas grill have one side burning on high and the other side not burning and put the chicken on the cold side to cook. On a charcoal grill slide the hot coals to one side and put chick on the cold site. Enjoy!
Spicy Mustard Herb Chicken
INGREDIENTS:
� 1 (4 pound) whole chicken
� 1 tablespoon chopped fresh parsley
� 1 tablespoon chopped fresh oregano
� 1 tablespoon chopped fresh basil
� 1 tablespoon fresh chives, finely chopped
� 4 oz of spicy mustard (horseradish is a winner)
� 1 12 or 16oz beer about � full
DIRECTIONS:
Preheat an outdoor grill for low heat and smoke using your favorite wood.
Rinse chicken inside and out. Pat dry. Loosen skin around the breast area.
Place the mix spices/herbs together and place half under the skin and the other half inside the chicken.
Put the spicy mustard in the beer can along with as much of the beer as possible.
Place chicken over the beer can
Cook chicken with smoke for 4 hours or until juices run clear when poked with a fork.
Bar-B-Que Beer Chicken
INGREDIENTS:
� 1 (4 pound) whole chicken
� 1 Bottle of your favorite store bought or homemade Bar-B-Que sauce
� 1 12 or 16oz beer about � full
DIRECTIONS:
Preheat an outdoor grill for low heat and smoke using your favorite wood.
Rinse chicken inside and out. Pat dry. Loosen skin around the breast area.
Swab the chicken both inside and out with your Bar-B-Que sauce.
Place chicken over the beer can
Cook chicken with smoke for 4 hours or until juices run clear when poked with a fork.
Drunkest Chick at the Bar-B-Que
This is really about how drunk you can get the missus!
INGREDIENTS:
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 tablespoon seasoned salt
1 teaspoon or more cayenne pepper (optional)
1 can beer
1 or 2 shots of your favorite Kentucky Bourbon
DIRECTIONS:
Wash and pat dry the chicken then rub down liberally with any spices you may have within arms reach. Open beer can and take several gulps (make them big gulps so that the can is half full). Then pour in the Bourbon and then have a drink for yourself. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
You should taste the sweet flavor of the bourbon (I use Jack) as it has permeated throughout the chicken and given it that special taste.
Bar-B-Que Pop Chicken
INGREDIENTS:
� 1 (4 pound) whole chicken
� 1 Bottle of your favorite store bought or homemade Bar-B-Que sauce (try some of the Chipotle raspberry sauces which are my favorite)
� 1 12 or 16oz Orange soda, Ginger Ale, Sprite or 7-UP about � full
DIRECTIONS:
Preheat an outdoor grill for low heat and smoke using your favorite wood.
Rinse chicken inside and out. Pat dry. Loosen skin around the breast area.
Swab the chicken both inside and out with your Bar-B-Que sauce.
Place chicken over the the half full soda can
Cook chicken with smoke for 4 hours or until juices run clear when poked with a fork.
Smoking Chicken
INGREDIENTS:
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
1 ounce of liquid smoke (There are different types out there. Some are very strong, so exercise caution in choosing which one you use)
DIRECTIONS:
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Pour the liquid smoke in with the remaining the beer. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
Sweet Mother of BigBird
INGREDIENTS:
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 tablespoon brown sugar
1 beer or soda can
8 ounces Orange Juice or Cranberry Juice
DIRECTIONS:
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper, brown sugar and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that you empty the can). Pour the orange juice or cranberry juice in the empty beer can. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
Pork Loin Roast
This recipe is probably my all time favorite. It doesn�t utilize a chicken nor does it include beer unless you are drinking it. But I felt the need to include it in this list of recipes. Read the entire recipe prior to starting. I will usually cook up about 4 of these things in a big roasting pan. Don�t let them get dried out. Enjoy! Feel free to alter any part of this recipe, just email me and let me know how it goes. I always like to alter my recipes to see what may come of them. You can prepare this pork loin ahead of time and take it camping with you then, place it on the grill or in a Dutch oven to cook it. Remember low heat equals tender meat and don�t let it become dried out.
INGREDIENTS:
1 or more whole pork loins, I have found that the bigger you get the better as you will figure out when you prepare yours
1 cup olive oil
1 cup barbecue rub (I use Obie-Cues, which can be found online or if you live in the DFW metroplex, you can get it at Trader�s Village)
1 big can crushed pineapple
1 big can diced tomatoes or Rotel
2 or more bunches of green onions (cut them in half, not diced, that way they are longer)
1 large sliced white onion
1 large green pepper sliced
6 whole jalapeno peppers sliced
� cup minced garlic (ain�t no such thing as too much garlic)
1 roll of cotton fiber string/twine
1 package of bacon
1 package flour tortillas
1 bottle of pineapple juice or apple juice or tomato juice (the choice is all yours)
DIRECTIONS:
To prepare the pork loin for slow roasting you will first wash and pat it dry. Then you will cut the loin right down the middle, long ways. You will then coat it with olive oil. After this is done, you will brown the two halves. I used a great big Texas cowboy skillet (mine is made from an old plow disk that has had a piece of steel welded to conceal the center hole and has then had horse shoes welded to the sides as grips/handles) resting over a propane burner. Once the pork loin is browned, I will slice in down the middle again BUT NOT ALL THE WAY THROUGH. Then I will slice to the left and right of that slice. Now at this point you should have each half of your pork loin opened like a book. You will then pat down both sides of the loin with the barbecue rub and then stuff them with all of the green onions, white onions, jalapeno peppers, minced garlic and green peppers. Now fold that pork loin up and put the two original halves back together the best you can. Now utilizing the twine tie the loin back together. Once the pork loin is tied together wrap it with the bacon, tucking the bacon under the twine so it will stay in place. Now place the pork loin in a deep pan and then pour on the diced tomatoes then cover them with the crushed pineapple, then cover it with foil. You are now ready to slow roast the pork loin in a smoker or in the oven. Use a low heat about 225 degrees and roast until tender, the time it takes will depend upon how big a pork loin you use. (you do not want the pork loin to get dried out so check it often as it cooks, add water, pineapple juice, tomato juice or apple juice if it appears that the juice is evaporating too fast) This will be one of the best meals you have even eaten, I can assure you of that. After the pork comes out of the oven, it will be so tender that you can break it apart with a spoon and serve it on flour tortillas.