BigDave Posted April 15, 2004 Share Posted April 15, 2004 Well, since I've been home I've basically assumed the role of cook in our home. Tonight I tried Beer Butt Chicken for the first time. It is that time of the year when the grills are coming out and this is perfect for the Weber charcoal kettle grill. There seem to be a 1000 variations on this as far as seasonings go, but this is how I did it: On your Weber, use your indirect heat pans and light about 24 coals per side. Usually once lit, they will be ready 30 minutes later. In a bowl mix: paprika (lots, for color), garlic powder, powdered ginger, dried ancho, dried red pepper, dried habenero, dried thai hot chili and cracked black pepper. Whatever volume you come up with, double it with brown sugar and mix together. Take one 4-5 lb thawed, whole chicken and baste liberally with a mixture of olive oil and minced garlic, inside and out. Dust the chicken with the dry rub liberally, inside and out.j Take your favorite can beer, open and drink half of it (or pour it out if thats you thing). I used Yingling b/c thats what I had. Take some of the excess rub and put it in the can also. Take the chicken and sit it down on the can of beer. The can should hold the chicken upright while cooking. Place beer'd bird in a small baking dish (I used an 8x8 Pyrex dish) and then place on grill. At this time also add 8 more pieces of charcoal to each side of the grill. Place lid on and check in one hour. DO NOT TAKE THE LID OFF OF THE GRILL DURING THE FIRST HOUR After the first hour, if you need to add more charcoal, add 8 more coals to each side. The bird should be done in 75 to 90 minutes. I took mine off at about 80 minutes and let it stand (I can't over emphasize the importance of this, it really makes a difference, be patient, go load primer tubes or something) for 10 minutes. The breast should be at 180 deg and the theigh(sp?) at 175 deg. After that, cut and serve. Gill mitts or welding gloves make it handy for removing the bird. Be carefull of the can of beer, it will still have liquid in it and it will be hot. Link to comment Share on other sites More sharing options...
jessej Posted April 15, 2004 Share Posted April 15, 2004 Everybody go to BigDave's house tonight! Must stop droooling Link to comment Share on other sites More sharing options...
BigDave Posted April 15, 2004 Author Share Posted April 15, 2004 amazingly, I do have leftovers Sorry the first part is so damn long, here's the Cliff Notes version indirect heat, season 4-5 lb chicken inside and out, drink 1/2 can of beer, put bird on beer can, cook for 75-90 minutes, let stand for 10 minutes, enjoy Link to comment Share on other sites More sharing options...
tightloop Posted April 15, 2004 Share Posted April 15, 2004 Sounds good, I am eating some scrambled eggs, so it sounds real good. Link to comment Share on other sites More sharing options...
BDH Posted April 15, 2004 Share Posted April 15, 2004 Dave, can we talk you into catering the Buckeye Blast? Your Beer Butt Chicken might be a nice addition to Seever Dogs on the menu..... Link to comment Share on other sites More sharing options...
Sam Posted April 15, 2004 Share Posted April 15, 2004 Dave, sounds delicious! I'll bet the meat is falling off the bone by the time it's finished. Oh yeah, lookout! Now that you have flamed the bird, somebody is probably going to flame you for posting a recipe. Who knows, maybe the use of beer and welding gloves will get you a pass. Link to comment Share on other sites More sharing options...
BigDave Posted April 15, 2004 Author Share Posted April 15, 2004 If only I shot like I cook... BDH - sounds like an idea, if I'm home... Sam - yeah, its about as damn tender a chicken as I've had Link to comment Share on other sites More sharing options...
rhino Posted April 15, 2004 Share Posted April 15, 2004 Apparently my invitation to dinner got lost in the mail ... Equally apparently, someone likes his chicken very spicey! Is there any kind of pepper or hot stuff you forgot to add? Link to comment Share on other sites More sharing options...
Nik Habicht Posted April 15, 2004 Share Posted April 15, 2004 Dave, sounds delicious! I'll bet the meat is falling off the bone by the time it's finished. Oh yeah, lookout! Now that you have flamed the bird, somebody is probably going to flame you for posting a recipe. Who knows, maybe the use of beer and welding gloves will get you a pass. Hey, He mentioned primer tubes, too! And grilling is manly work.... Link to comment Share on other sites More sharing options...
ErikW Posted April 15, 2004 Share Posted April 15, 2004 The Weber excuses you from any taunts about metrosexuality due to trading recipes. However, if you had used a gas grill... Link to comment Share on other sites More sharing options...
gm iprod Posted April 15, 2004 Share Posted April 15, 2004 He shoots like a cook, and cooks like a shooter Link to comment Share on other sites More sharing options...
Tman33_99 Posted April 17, 2004 Share Posted April 17, 2004 Great Recipe Big Dave, I fixed it tonight for my kids and me. They got a good giggle out of the name "Beer Butt Chicken" LOL. I modified the recipe slightly to fit what I had in the spice cabinet, and it turned out great. But I do have one question. What do I do with the Carbon Black left over on the dish? It does not want to come out. LOL Travis Link to comment Share on other sites More sharing options...
scooterj Posted April 17, 2004 Share Posted April 17, 2004 We call it "drunk chicken" down in LA and put a little liquid crab boil in the can. Other than the name, pretty much the same. Link to comment Share on other sites More sharing options...
BigDave Posted April 17, 2004 Author Share Posted April 17, 2004 What do I do with the Carbon Black left over on the dish? It does not want to come out. LOL Coat the dish with Slide Glide, of course!!! Link to comment Share on other sites More sharing options...
Tman33_99 Posted April 17, 2004 Share Posted April 17, 2004 Damn, I guess I should have done that before I cooked....maybe next time, will coat the chicken with slide glide instead of olive oil. Link to comment Share on other sites More sharing options...
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