Best 6 Loris Beer Butt Chicken Recipes

BEER CAN CHICKEN

Steps:

• Preheat grill to medium high heat (about 375 degrees F).
• In a small bowl combine the salt, brown sugar, paprika, garlic powder, onion powder, chili powder, and cayenne; set aside.
• Dry chicken very well using paper towels. Coat the chicken in olive oil. Sprinkle the entire chicken with the reserved spice rub. Place chicken over the can of beer and place in a small baking pan. You can also use a beer can chicken pan or holder instead.
• Turn off one burner on the grill and place chicken over the unlit burner. Reduce heat to medium (350 degrees F) and cook for 1 ¼-1 ½ hours or until juices run clear and a meat thermometer reads 165 degrees F when inserted in the thickest part of the breast. (Towards the end of cooking I like to crank up the heat to really crisp up the skin)
• Remove from grill and let rest for 10 minutes before carving.

BEER BUTT CHICKEN

Steps:

• 1. Preheat your grill to high, then turn down to low.
• 2. In a small sauce pan melt the butter, mix in the garlic salt, paprika, salt pepper.
• 3. Add 1/2 of the beer to the cooking can you're using and add 1/2 the butter/spice mixture to it you just made in the sauce pan. Keep the other 6 oz. of beer. (either give it to someone or use it for hair rinse, but don't throw it away...that's a waste!). Place the can in a disposable dish or some sort of dish you might toss out. It's up to you. I cleaned mine out and will use it another time.
• 4. Set the chicken on the can and push it down so the can isn't visible anymore. Baste the chicken with the rest of the melted seasoned butter. I basted every 30 minutes. This worked perfectly.
• 5. After about 2 1/2 hours test the temperature of the chicken inside. If it's at 180'F then it probably ready. If not continue on to the 3 hour mark.
• 6. Once done, bring the chicken inside and let it sit for about 15 minutes to cool down, then remove it from the can and serve.
• 7. Enjoy!

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).

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!

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).