Beer-Can Chicken. Drunk Chicken. Beer-Butt Chicken. Many of these less-than-elegant names make reference to a chicken cooking way in which produces a few of the juiciest, tastiest chicken you’ll ever eat from the grill. Cooking a “Beer-Butt Chicken” around the Big Eco-friendly Egg just revs in the flavor factor much more, which makes it an ideal dish to organize around the Egg. Even when you’ve attempted cooking an entire chicken before (around the grill or perhaps in the oven) and were left with unevenly cooked chicken or dried-out white-colored meat, this process is really forgiving it rapidly turns into a go-to recipe for anybody who tries it.
First, you’ll wish to prepare the homemade rub, after which put it on generously all around the chicken. Lightly pull-up your skin within the breast and rub a lot of spices underneath the skin, and apply within the cavity too. It’s smart to create a double batch from the rub so you won’t go out! Cover the chicken and let stand at 70 degrees for half an hour.
Next, you’ll wish to prepare the basting mixture and pour right into a bottle of spray utilizing a funnel. The Large Eco-friendly Egg company constitutes a “Sittin’ Chicken” Ceramic Roaster if you work with that, pour the rest of the beer in to the cavity and slide the tail finish from the chicken outrageous. However, you may also slide the chicken directly to the beer can itself. Should you choose this, it’s smart to make use of the chicken legs as a kind of “tripod” to aid it around the grill once you’re prepared to prepare. We used a beer-can roaster that people had on hands because this had been our favorite methods to prepare chicken!
Prepare the chicken over direct heat at 375 levels for one hour to at least one hour and twenty minutes, basting several occasions. Following the first twenty minutes, you’ll wish to lift the chicken right into a drip pan. For complete reassurance for that serious grillmasters available, you’ll want to purchase a digital, wireless thermometer. We like the Grill Alert Speaking Remote Meat Thermometer from Brookstone – you are able to place it to whatever meat you’re cooking and just how congratulations you’d enjoy it, and also the handset provides you with a genuine-time update around the chicken’s internal temperature. We’ve tried on the extender on from chicken and lamb to Boston butts !
Although the grill temperature had a little beyond control because of my over-aggressive adjustment from the Big Eco-friendly Egg draft door and daisy wheel, this chicken arrived on the scene absolutely scrumptious (I said this process was forgiving!). Beer-Butt Chicken is really tasty by itself, but it’s better still offered together with your favorite barbecue sauces. We enjoyed it having a homemade salad filled with cucumbers, tomato plants, and feta cheese, and several microwaveable eco-friendly beans. Overall, it had been a hearty and healthy weeknight dinner!
This is actually the recipe for Ron Browne’s Beer-Butt Chicken as printed within the Big Eco-friendly Egg Cook book :
Equipment: Porcelain coated grid, 1 (12-ounce) beer can or “Sittin’ Chicken” Ceramic Roaster, 9 by 13-inch Drip Pan, bottle of spray,
Set the EGG for direct cooking using the porcelain coated grid.
Preheat the EGG to 375F.
Ingredients:
Rub
1 teaspoon brown sugar
1 teaspoon garlic clove powder
1 teaspoon onion powder
1 teaspoon dried summer time savory
14 teaspoon red pepper cayenne
1 teaspoon chili powder
1 teaspoon sweet paprika
1 teaspoon dry mustard
1 tablespoon ocean salt or kosher salt
1 (four to five-pound) chicken
1 (12-ounce) can beer
1 cup apple cider
two tablespoons essential olive oil
two tablespoons balsamic vinegar
To help make the rub, combine the brown sugar, garlic clove powder, onion powder, summer time savory, red pepper cayenne, chili powder, paprika, mustard, and salt in a tiny bowl. Stir until incorporated. Use the rub all around the chicken, even within the cavity. Work the mix lightly in to the skin and underneath the skin whenever we can. Cover the chicken and hang aside at 70 degrees for half an hour.
Pour 1 / 2 of the beer in to the bottle of spray. Add some apple cider, essential olive oil, and vinegar and hang aside. If while using Ceramic Roaster, pour the rest of the beer in to the cavity from the Roaster and slide the chicken to the Roaster, with the tail finish. If while using beer can, slide the chicken lower within the can.
Put the chicken, still around the Roaster, around the grid and shut the lid from the EGG. Prepare, while using bottle of spray to baste the chicken a couple of times, for 25 minutes, or before the chicken is simply starting to brown throughout. Carefully lift the chicken (still around the Roaster) in to the Drip Pan and shut the lid from the EGG. Prepare, spraying the chicken using the basting spray several occasions, for forty-five minutes to at least one hour, before the internal temperature from the leg reaches 170F and also the chicken is really a mahogany brown color. Using barbecue mitts, take away the chicken and offer it around the Roaster for your visitors. Once they have reacted appropriately, take away the chicken in the Roaster. Be cautious: The can and also the liquid inside are extremely hot.
Spray the chicken once again using the basting spray, cover with foil, and let rest for ten minutes. Carve and serve. Serves 4
—From Big Eco-friendly Egg Cook book /Andrews McMeel Publishing