Best Rosemary Rub Beer Butt Beer Can Chicken W Bourbon Recipes

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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 BUTT CHICKEN



Beer Butt Chicken image

A whole chicken is seasoned and slowly cooked on the grill. This is a bit unorthodox, but the end result is moist, flavorful, and amazing. All you'll need is some chicken, butter, beer, and seasonings.

Provided by Barrie Tapp

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h

Yield 8

Number Of Ingredients 6

1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole 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).

Nutrition Facts : Calories 514.2 calories, Carbohydrate 3 g, Cholesterol 158 mg, Fat 40.3 g, Fiber 0.7 g, Protein 31.4 g, SaturatedFat 19.4 g, Sodium 1618.1 mg, Sugar 0.2 g

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



Rosemary Rub Beer-Butt / Beer Can Chicken (W/ Bourbon) image

This recipe changes a little every time I prepare it, but the foundation has been well received so far. I use a "McCormick" rosemary / garlic rub and a small bottle of "Jim Beam" bourbon as the rub. I like to use 2 whole chickens, and cook them on a "Cabelas" brand dual beer butt chicken stand. Also important, I usually drink heavily when I am making this great outdoor dish, so ratios tend to vary according to my mood at the time of preparation. I would recommend you create this dish to your taste preferences. Enjoy.

Provided by Kitten Stirfry

Categories     Spring

Time 2h20m

Yield 2 chickens, 6-8 serving(s)

Number Of Ingredients 5

24 ounces beer
2 whole chickens
750 ml Bourbon (or more if you would like)
3 cups seasoning (rosemary & garlic)
1/2 cup butter (1 stick butter)

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.

Nutrition Facts : Calories 1496.7, Fat 85.9, SaturatedFat 29.9, Cholesterol 365.8, Sodium 443.8, Carbohydrate 4.2, Protein 77

ROAST CHICKEN WITH MAPLE BUTTER AND ROSEMARY



Roast Chicken With Maple Butter and Rosemary image

This simple roast chicken combines the classic fall flavors of maple and rosemary with melted butter, which is basted over the bird as it cooks to keep it juicy. The butter browns slightly and helps caramelize the outside thanks to the sugars in the maple syrup. The result is a fragrant, sweet-and-salty chicken that makes the house smell great. There will be plenty of buttery pan juices left over, which you should most certainly pass around the table, but they would also be delicious spooned over rice pilaf.

Provided by Colu Henry

Categories     dinner, weekday, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 5

1 (3 1/2-pound) whole chicken
Kosher salt and black pepper
2 to 3 rosemary sprigs, plus 2 1/2 teaspoons finely chopped rosemary
4 tablespoons unsalted butter
2 tablespoons maple syrup

Steps:

  • Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet and stuff the rosemary sprigs into the bird's cavity.
  • In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that's O.K.
  • Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.

Nutrition Facts : @context http, Calories 716, UnsaturatedFat 29 grams, Carbohydrate 8 grams, Fat 52 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 19 grams, Sodium 990 milligrams, Sugar 6 grams, TransFat 1 gram

LORI'S BEER BUTT CHICKEN



Lori's Beer Butt Chicken image

This is a prep method more than a recipe. You can use any seasoning and any herbs you choose. You can go Italian, Asian, BBQ, whatever!!! The chicken will turn out deliciously moist from the beer steaming up from the inside. And best of all, no struggling to constantly turn chicken on the BBQ!

Provided by Lori Loucas

Categories     Chicken

Time 1h

Number Of Ingredients 4

3/4 oz can of beer - any kind
4 lb whole chicken
2 Tbsp spice rub or seasoned salt
bunch fresh or dried herbs, your choice

Steps:

  • 1. Prepare your grill for high, indirect heat. If using a beer can, place a drip pan on the grill.
  • 2. Drink or pour out half the beer. Remove the top of the can with a can opener. OPTIONAL BUT BETTER: use a beer can chicken rack, made specially for this task!
  • 3. Add fresh or dried herbs of your choice to the beer in the can. I like to use rosemary, oregano, parsley, onions, thyme - whatever catches my fancy at that moment.
  • 4. Season the chicken all over with whatever spice mix you've chosen. Place the chicken, legs down, over the beer can.
  • 5. Place the chicken with the can inside the drip pan on the grill over indirect heat. Or, place your specialty rack directly on the grill, still using indirect heat.
  • 6. Grill, covered, until done. Chicken should be 165 F at the thickest part of the thigh. This will take about 45-60 minutes. When done, let it rest for 10 minutes before carving.

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

BEER-CAN CHICKEN



Beer-Can Chicken image

How to Make Beer Can Chicken

Provided by Alison Roman

Categories     Beer     Chicken     Fourth of July     Low Cal     Father's Day     Backyard BBQ     Dinner     Lunch     Summer     Grill     Grill/Barbecue     Low Cholesterol     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

1 can light lager
1 3 1/2- to 4-pound chicken
2 tablespoons 4-3-2-1 Spice Rub
Special Equipment
A foil baking pan (for drip pan)

Steps:

  • Pour out (or drink) half of beer.
  • Prepare grill for high, indirect heat and fit with grill pan (for a charcoal grill, bank coals on 1 side of grill and put drip pan on empty side; for a gas grill, leave 1 burner turned off and place drip pan over unlit burner). Add water to pan to a depth of 1/2".
  • Season chicken with 4-3-2-1 Spice Rub. Place cavity of chicken, legs pointing down, onto open can so that it supports chicken upright. Place can, with chicken, on grill over indirect heat (and above drip pan). Grill chicken, covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 45-60 minutes. (If using charcoal, you may need to add more to maintain heat.) Let chicken rest 10 minutes before carving. Serve with pan drippings.

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