Elfies Ranch Beer Butt Chicken Recipes

Steps:

• Preheat grill for low heat and lightly oil the grate.
• Place beer can on a disposable aluminum baking sheet and set chicken upright onto the can, inserting can into cavity. Mix ranch salad dressing, onion, garlic salt, salt, and ground black pepper in a bowl. Paint the outside of chicken with ranch dressing mixture.
• Place chicken on the baking sheet on the preheated grill. As the chicken roasts, paint the skin several times with the ranch dressing mixture. Cook until an instant-read thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 3 hours.

Steps:

• Preheat grill for low heat and lightly oil the grate.
• Place beer can on a disposable aluminum baking sheet and set chicken upright onto the can, inserting can into cavity. Mix ranch salad dressing, onion, garlic salt, salt, and ground black pepper in a bowl. Paint the outside of chicken with ranch dressing mixture.
• Place chicken on the baking sheet on the preheated grill. As the chicken roasts, paint the skin several times with the ranch dressing mixture. Cook until an instant-read thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 3 hours.

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).

Steps:

• Preheat grill for low heat and lightly oil the grate.
• Place beer can on a disposable aluminum baking sheet and set chicken upright onto the can, inserting can into cavity. Mix ranch salad dressing, onion, garlic salt, salt, and ground black pepper in a bowl. Paint the outside of chicken with ranch dressing mixture.
• Place chicken on the baking sheet on the preheated grill. As the chicken roasts, paint the skin several times with the ranch dressing mixture. Cook until an instant-read thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 3 hours.

Steps:

• Line a 15x10x1-in. pan with parchment; set aside., In a double boiler or metal bowl over hot water, melt chocolate chips until 2/3 are melted. Remove from heat; stir until smooth. Stir in half the ramen, 1/4 cup marshmallows, 3 tablespoons M&M's and 1 tablespoon sprinkles. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.