Best Rosemary Rub Beer Butt Beer Can Chicken W Bourbon Recipes

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TEXAS DRY RUB BEER CAN CHICKEN



Texas Dry Rub Beer Can Chicken image

This recipe is awesome! Some of the best rub I've tried in a long time. Can't wait for you to try this one!

Provided by tshull777

Categories     Whole Chicken

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons paprika
2 tablespoons light brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon cracked black pepper
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon ground cumin
1 (4 -5 lb) whole chickens
2 teaspoons vegetable oil
1 sprig fresh rosemary leaf
1 large shallot, minced
1 lemon, juice of
1 (16 ounce) can beer (and 1 beer can chicken can holder) (optional)

Steps:

  • In a small bowl combine the rub ingredients.
  • Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub. Let rest at room temperature while you preheat your grill.
  • Open the beer can an pour off half of the beer. (Or drink it if you don't want to waste it.) Set the half-full can of beer in can holder (or if you don't have a can holder, just be extra careful and place the can on a flat smooth surface), and add fresh rosemary leaves, minced shallot and lemon juice. This will help add moisture and flavor from the inside as your chicken cooks. You may need to use a funnel, to help add the ingredients to the can.
  • Slide the chicken over the top so the can fits inside the cavity. Transfer the bird to your preheated grill, while carefully keeping the can upright. Carefully balance the bird on its two legs and the can holder. (If can holder is not used just use the can and use the legs like a tripod.) Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170 F in the breast and 180 F in the thickest part of the thigh. 1 - 1/4 to 1 - 1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can (holder) from the grill. Do not spill the beer, it will be HOT. Let the chicken rest for about 10 minutes before lifting it from the can (holder). Discard the beer. Cut the chicken into serving pieces. Serve warm.
  • ENJOY!

Nutrition Facts : Calories 716.1, Fat 49.6, SaturatedFat 13.7, Cholesterol 213.9, Sodium 1969.5, Carbohydrate 14.8, Fiber 2.7, Sugar 8.2, Protein 51.8

BEER CAN CHICKEN WITH MEMPHIS RUB



Beer Can Chicken With Memphis Rub image

A great beer can chicken recipe. The Memphis rub really makes it good. Directions include instructions for both gas and charcoal grills. From Bon Appetit.

Provided by lazyme

Categories     Whole Chicken

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 13

5 lbs whole chickens
12 ounces beer
1/4 cup paprika
1 tablespoon packed dark brown sugar
1 tablespoon sugar
2 teaspoons salt
2 teaspoons Accent seasoning (optional)
1 teaspoon celery salt
1 teaspoon pepper
2 teaspoons cayenne
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.
  • Sprinkle 1 tablespoon of the rub inside the body and neck cavities, then rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
  • Set up the grill for indirect grilling (see instructions below) placing a drip pan in the center. If using a charcoal grill, preheat it to medium.
  • If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
  • Pop the tab on the beer can. Using a "church key" style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity. (Caution: the beer fizzes when you add the rub!).
  • When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
  • Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
  • Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.).
  • Memphis Rub:.
  • Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.
  • ** Indirect grilling on a Charcoal Grill:.
  • To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You'll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking.
  • If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals.

SPICE RUBBED BEER CAN CHICKEN



Spice Rubbed Beer Can Chicken image

Please trust me on this and try this chicken out. It has the most amazing flavor, is very juicy, and best of all, it is so simple. One of those recipes where you set it on the grill and walk away. It comes from a show called "Ham on the Street" on Food Network.

Provided by Vitameatavegamin Gi

Categories     Whole Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
1 teaspoon cayenne pepper
1/2 cup extra virgin olive oil
1 lemon, zest of
1 (3 1/2-4 lb) broiler-fryer chickens
1 (12 ounce) can beer

Steps:

  • Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.
  • Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.
  • Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)
  • **(BTW, I wanted to mention that when I make a 3.5lb bird, it usually takes about 1 hour & 15-30 minutes and the larger birds closer to or over 4lbs, about 1 hour & 30-45 minutes. But, everyone's grills and heat levels are different, so just check it after an hour to see if it's ready and if not, then let it cook more as needed. -Althea753).
  • Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.

Nutrition Facts : Calories 1167.3, Fat 87.8, SaturatedFat 21, Cholesterol 297.9, Sodium 2033.8, Carbohydrate 10.4, Fiber 2.3, Sugar 0.4, Protein 76

ED'S FAVORITE BEER CAN CHICKEN RUB



Ed's Favorite Beer Can Chicken Rub image

This recipe is a tribute to my Uncle who is by far one the best pit masters I have ever known. Feel free to put this on chicken, pork, or just about anything else you can think of. To cover a typical 5-pound chicken, I normally measured the spices in tablespoons. However, feel free to mix a larger batch to keep some finished product on hand. One thing's for sure, you will be the hit of the party!

Provided by rharejr

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 48

Number Of Ingredients 10

2 tablespoons brown sugar
2 tablespoons dry mustard
2 tablespoons granulated onion
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground black pepper
ground cayenne pepper

Steps:

  • Stir brown sugar, dry mustard, granulated onion, paprika, kosher salt, garlic powder, coriander, cumin, black pepper, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 8.3 calories, Carbohydrate 1.4 g, Fat 0.3 g, Fiber 0.3 g, Protein 0.3 g, Sodium 240.8 mg, Sugar 0.7 g

BEER CAN CHICKEN WITH ROSEMARY & THYME



Beer Can Chicken With Rosemary & Thyme image

This is from Weber's "Real Grilling" cookbook and it has great flavour. I bought a beer can chicken stand (they're quite cheap)which makes the can and the chicken more secure. Make sure your chicken isn't too big or you may not get the lid closed on your BBQ.

Provided by Jan in Lanark

Categories     Whole Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon finely chopped fresh rosemary
1 teaspoon dried thyme
1/2 teaspoon lemon zest
1/2 teaspoon fresh ground black pepper
1 (4 lb) roasting chickens, about 4 lbs
2 teaspoons olive oil
1 (12 ounce) can beer, at room temperature
2 sprigs fresh rosemary
1 garlic clove, crushed
1 lemon, juice of
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes

Steps:

  • In a small bowl mix the rub ingredients( first six ingredients) together.
  • Remove and discard the neck and giblets and excess fat from the chicken. Lightly rub the chicken all over with the oil. Season chicken inside and out with the rub and tuck the wing tips behind the back.
  • Open the beer and drink or pour out about half the beer. Put the rosemary, garlic, lemon juice, thyme and red pepper flakes into the beer can to flavour the steam.
  • Using a can opener, make two more holes in the top of the can. Place the beer can on a solid surface and plunk the chicken over the can.
  • Transfer to the grill, balancing the bird on its two legs and the can like a tripod.
  • Grill over Indirect Medium Heat until juices run clear and internal temp in the thickest part of the thigh is 180 degrees F, 1 1/4 to 1 1/2 hours.
  • Carefully remove the chicken and can from the grill and let chicken rest for about 10 minutes before you try to lift it fro the can and cutting into serving pieces.

Nutrition Facts : Calories 699.8, Fat 48.9, SaturatedFat 13.6, Cholesterol 213.9, Sodium 640.1, Carbohydrate 5.3, Fiber 0.7, Sugar 0.4, Protein 50.9

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