Smoked Beer Butt Chicken Food

SMOKED BEER CAN CHICKEN RECIPE

Steps:

• Prepare the chicken by removing the neck and giblets, if necessary.
• Trim any visible fat.
• Lightly sprinkle the salt over the entire surface and inside the body cavity of the chicken.
• This is a step that's known as "dry-brining," and it will season and tenderize the meat without the health risks posed by wet brine.
• Cover the chicken with plastic wrap and refrigerate for 1-1/2 to 2 hours.
• Try not to leave it any longer, or the meat may turn out spongy.
• Meanwhile, soak the wood chips in water for at least half an hour.
• Prepare the rub by mixing the ingredients together in a small bowl.
• Carefully rinse the chicken under cold running water, inside and out.
• Pat the entire surface dry with paper towels.
• Apply the dry rub to the prepared chicken, taking care to massage the mixture into every nook and cranny, including the body cavity.
• Try to fold the wing tips back as far as possible.
• Heat the smoker to the ideal temperature for indirect cooking over medium heat-around 400 degrees.
• Punch two extra holes in the top of the half-full beer can, using either the knife or can opener.
• Place the beer can on one of the two platters.
• Arrange the seasoned chicken over the can, nestling the can inside the body cavity so that the chicken looks like it's standing up.
• Drain the wood chips.
• Add them to the smoker box and light as per the manufacturer's instructions.
• When the smoker is ready (usually when the wood begins to turn out good smoke), carefully transfer the beer can chicken to the grill, making sure to place it over indirect heat.
• If the bird is too unstable to stand on its own, use the beer can stand to stabilize it.
• Cook with the lid closed for about 1 to 1-1/2 hours, or until the internal temperature of the thigh reaches 165 degrees Fahrenheit.
• The juices should run clear when you jiggle the drumsticks.
• With the tongs, carefully remove the chicken from the grill, using the spatula to keep the beer can in place.
• Keeping the bird in the same upright position, transfer it to a platter and allow it to rest for at least 15 minutes so the juices have a chance to distribute evenly.
• Carefully grasp the beer can using paper towels and twist it slightly to loosen it from the body cavity.
• Grasp the chicken with tongs and gently lift it off the can, taking care not to spill the beer (it will be very hot!).
• Discard the leftover beer.
• Divide the chicken into pieces using the carving knife.
• Serve warm and watch it disappear.

BEER BUTT CHICKEN

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).

BEER CAN SMOKED CHICKEN

Steps:

• Gather the ingredients. Preheat a smoker to 225 to 250 F.
• Combine the chili powder, salt, and onion powder and then rub all over the chicken.
• Open the beer and pour out (or better yet, drink) half of the can. Use a can opener to cut off the top of the beer can. Add the chopped onion, vinegar, and garlic to the beer can.
• Working over a tray, carefully place the chicken cavity over the beer can, ensuring it almost completely covers the can. Transfer to the middle of the smoker rack and ensure it stands up properly. Smoke for about 3 to 4 hours, or until the internal temperature of the thigh reaches between 165 and 170 F on an instant-read thermometer .
• Once cooked, remove from the heat and place onto a cutting board. Loosely tent the chicken with aluminum foil and let rest for 7 to 10 minutes before removing the can and carving the chicken.

BEER-BRINED BEER-CAN CHICKEN

Steps:

• Make the brine: Combine the beer, brown sugar, salt, orange zest, orange juice and cardamom pods in a bowl; stir until the sugar and salt dissolve.
• Put the chicken in a gallon-size resealable plastic bag and add the brine; seal and refrigerate 2 hours.
• Prepare the grill: For a charcoal grill, pile 3 to 4 pounds briquettes in the grill; ignite and let burn until the coals are ashy. For a gas grill, preheat to high.
• Prepare the chicken: Remove from the brine and pat dry; reserve the orange zest and cardamom. Rub the olive oil all over the skin. Loosen the skin on the breasts and legs with your fingers; rub 1 garlic clove under and over the skin. Combine the brown sugar, coriander, cumin, paprika, allspice, 1 1/2 teaspoons salt and a few grinds of pepper; rub under and over the skin of the chicken and inside the cavity.
• Pour half of the remaining beer can into a disposable 8-inch-square pan. Add the reserved orange zest to the pan. Poke 3 or 4 holes into the top sides of the beer can using a paring knife. Add the remaining 3 smashed garlic cloves and the reserved cardamom pods to the can.
• For a charcoal grill, bank the coals to both sides in two piles; nestle the pan with the beer between the coals and replace the top grill grate. For a gas grill, reduce the heat to medium on one side and turn off the burners on the other; place the pan under the grate on the unlit side.
• Set the chicken over the beer can, inserting the can into the cavity so 1 inch of the can is exposed. Set on the grill grates over the drip pan so the chicken balances on the can and legs like a tripod. Cover the grill and cook until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 165 degrees F. If using charcoal, this will take about 1 hour 20 minutes; add a handful of briquettes to each bank of coals every 30 minutes to maintain the heat. If using gas, it will take about 1 hour 5 minutes; carefully rotate the chicken halfway through.
• Remove the chicken from the grill, discard the can and transfer to a cutting board; let rest 10 minutes before carving.

BEER BUTT CHICKEN

Steps:

• Pour out half of the beer, cut open the top of the beer can.
• pour all of the ingredients into the beer.
• set whole chicken on top of the beer can.
• get your smoker set at 300-350 deg.
• set chicken and beer can on smoker and smoke for 2 1/2 to 3 hours.
• I always smoke two and make the 2nd one into chicken salad.
• Hint: They make a stand that you can out your can in and then put your chicken over the stand.

SMOKED BEER BUTT CHICKEN

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).

ULTIMATE BEER BUTT CHICKEN BEER CAN

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!