Beer Up The Butt Chicken Recipes

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Rinse the chicken and dry with paper towels; rub vegetable oil over the entire chicken, inside and out. Pour liquid smoke flavoring into the can of beer and add the garlic clove. Set the chicken upright in a grill pan with the beer can inserted into the cavity. Season outside of skin with sea salt, black pepper, and garlic salt, gently rubbing the seasonings into the oiled chicken skin. Place the potato into the neck cavity to seal in steam and cover potato with the flap of neck skin. Secure the skin to the potato with a toothpick.
• Place chicken upright on the hot grill and grill until chicken is no longer pink inside and the skin is crisp, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 165 degrees F (75 degrees C).

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!

Steps:

• 1. put your chicken stand on the pie tin. grab your can of beer or dark soda and pour half of it out. Place the can in the can holder on the stand.
• 2. Make sure that there isn't any chicken parts stuffed inside the chicken. If so just discard it. Rinse the chicken off inside and out.
• 3. Slide the chicken on the stand, butt down over the can.
• 4. pour the rub in your hand and rub it onto the chicken all over. Don't forget to rub it under the wings and the inside of the legs.
• 5. place the pie plate and chicken on the grill. Pour about 1/2 a cup of water into the pie tin. This helps keep the skin from burning. Cook on med-low for about 1 1/2 hours. Checking periodically. The water in the pie tin will start to evaporate so make sure you add that other 1/2 of cup half way through cooking. About and hour into cooking I get my meat thermometer and stick it one of the breast(not touching the bone). When the temp reaches 165 degrees then your done!

Steps:

• Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners. Remove neck and giblets from cavity of chicken, if the chicken came with them. Gently get under the skin and run the under side with olive oil then rub underneath with the first 3 ingredients. Sprinkle all sides with the next 3 ingredients. Place in large zip lock bag for 1 hour or over night. Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. I use a pie plate to put the chicken in to cook. I also loke to spray the chicken with butter all the way around to crisp up the skin while cooking. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable. Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. Carefully transfer the chicken to a tray or pan. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs. When done pour remaining pan drippings and beer into small sauce pan, heat over medium heat till it comes to a boil, mix about 1 1/2 tablespoons flour in a small cup, stir to blend with about 1/2 cup of water, and pour into sauce pan, whisking as you go until mixture begins to thicken. Taste and add salt and pepper if needed. Serve over mashed potatoes, rice or pasta if desired. Serve with chicken

Steps:

• clean out the inside and outside of the chicken. remove any odds and end parts stored in the chicken.
• open the beer can and dump out or drink half.
• sit the chicken on the can so that the can goes straight up the chicken's rump.
• the chicken should now sit upright on your grill or on a pan to put in the oven.
• rub cajun seasoning all over the chicken inside and out (use any seasoning you like really).
• stick the onion or potato in the chicken's neck to seal in the flavor.
• now it is ready for the grill. I don't know exact temps for chicken to be done, but it usually takes about 1 1/2 hours on my gas grill on medium. or the same amount of time in the oven at 350. note: I don't cook with charcoal so I don't know about it, but if you do, and want to try it, please post how long it took.
• when done, carefullt remove chicken from beer can and enjoy.

Steps:

• 1. Prepare your grill for high, indirect heat. If using a beer can, place a drip pan on the grill.
• 2. Drink or pour out half the beer. Remove the top of the can with a can opener. OPTIONAL BUT BETTER: use a beer can chicken rack, made specially for this task!
• 3. Add fresh or dried herbs of your choice to the beer in the can. I like to use rosemary, oregano, parsley, onions, thyme - whatever catches my fancy at that moment.
• 4. Season the chicken all over with whatever spice mix you've chosen. Place the chicken, legs down, over the beer can.
• 5. Place the chicken with the can inside the drip pan on the grill over indirect heat. Or, place your specialty rack directly on the grill, still using indirect heat.
• 6. Grill, covered, until done. Chicken should be 165 F at the thickest part of the thigh. This will take about 45-60 minutes. When done, let it rest for 10 minutes before carving.