Best Leftover Grilled Roasted Beer Butt Chicken Soup Recipes

LEFTOVER GRILLED ROASTED BEER BUTT CHICKEN SOUP

Steps:

• 1. Cube the potatoes and pull off the chicken meat off the bones and cube up while water for the noodles is working up to a boil.
• 2. When the water gets to a boil add the noodles and potatoes to the pot. Bring back to a boil for 7 minutes
• 3. Drain water off water from noodles and potatoes in colander and put noodles and potatoes back in pot.
• 4. Add the chicken broth, cream of chicken soup, mixed veggies and bring to a simmer for 15 to 20 minutes. Stir occasionally or noodles will stick to the bottom.
• 5. Salt and pepper to taste.
• 6. Serve with grill cheese or crackers or whatever you like. Hope you like it. I did. ( you can use any kind of chicken that you have. It ought to work).

ROSEMARY RUB BEER-BUTT / BEER CAN CHICKEN (W/ BOURBON)

Steps:

• Preheat grill to 375°F preferably indirect heat (the oven works sorta-ok too).
• Empty beer cans by 1/4 to 1/3, then set them into stand.
• Place chickens over beer cans (try and keep them from touching).
• Grind 1 cup rosemary & garlic seasoning into a powder. Melt 3/4 stick of butter. Mix in powdered seasoning. Pour concoction into a meat flavor injector. Inject chickens in the middle of the breasts, thighs, and legs.
• Have a whiskey, or two.
• Spritz the chickens with bourbon. Inside and out (I use a squirt bottle).
• Rub entire bare skin of chickens with leftover 1/4 butter.
• Rub the rest of the seasoning into entire skin of chickens (maybe grind some more of the seasoning down a little to help the rubbing action).
• Maybe another shot of whiskey to clear the throat and mind?.
• Place chickens onto covered, and preheated grill.
• Cook for 2 hours, Every 10-15 minutes spritz chickens with bourbon. (leave lid shut when you do this. Go through the back and side vent on lid of grill).
• Finish off with a nice glass of bourbon on the rocks.