Beer Butt Chicken Recipe

Beer Butt Chicken Recipe courtesy of Grilling America, by Rick Brown (2003 ReganBooks) and some help from Food Reference. (Rick Browne is also host of public television’s “Barbecue America”)

Dry Rub
brown sugar	1 tsp.
garlic powder	1 tsp.
onion powder	1 tsp.
savory or oregano	1 tsp.
cayenne pepper	1/4 tsp.
paprika	1 tsp.
ground sea salt	1 tbsp.
dry yellow mustard	1 tsp.

Basting Spray
apple cider	1 cup
olive oil	2 tbsp.
balsamic vinegar	2 tbsp.
warm beer	6 oz.

Notes

1) To cook a large 4-5 pound chicken with indirect heat on a charcoal or gas grill.
2) Cooking time 1 1/4 – 2 hours.
3) 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. can of your favorite beer, pour out half the contents into a spray bottle, add the cider, olive oil, vinegar and set aside. (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.

Cooking Instructions
Place the chicken over the 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.

Important
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.

Place coals on one side of barbecue grill, cook chicken over the other side. Add 6-8 coals every 30 min.

Warning
The 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!