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Home arrow Cookbook arrow Recipes
Categories Poultry Beer Bum Chicken
Most Viewed - Top Rated - Last Added - Last Commented


Beer Bum Chicken
Description:This recipe isn’t any different than most beer butt recipes it’s just the one I tried and it worked…So if you don’t already have someone else’s recipe, use mine!

(Recommended Ingredients)

1 Whole Roasting Chicken Approx. 4 lbs.
8 Medium Red Skin Potatoes                                             
4 Garlic Cloves (sliced thin)                                                
1/3 stick Butter                                                                       
Salt and Garlic Pepper                                                         
1 oz. Mrs. Dash Grilling Blends-Chicken - OR YOUR FAVORITE RUB
1/2 can Beer (What ever is left of your six pack)


Preparation and Cooking Directions

Preheat BGE to 300 degrees

Soften butter in microwave and spread over entire surface of chicken

Apply spice (Rub) inside and out

Using your favorite beer can chicken cooking device set it up and add the ½ can of beer

Place Chicken on the holder, add potatoes (seasoned to taste with Salt and Pepper, Rub, Garlic, etc.)

Place on Grill and insert meat thermometer into thickest part of the thigh

Let cook until the temperature reaches 180 degrees (somewhere around 2 hours)

Remove and let rest (watch that can and rack, it will be HOT!), slice and serve.

Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Wed 03 Dec 2008 14:52:56 UTCViewed:14376 times
Author:Tony A. HallEmail:
Rating:4,00 (3 votes)

recipe rating
1 (bad)5 5 (good)

OBXeggheadComment added on: Mon 31 Jan 2011 14:58:05 UTC
That was REAL good! We spruced it up a bit by mixing in a little sweet potato in with new potatoes (chopped in large thick slices). We also poored a little beer in the drip pan. The potatoes were the best ever. Put some pecan chunks. Highly recommend!
bpiercehawksComment added on: Tue 10 May 2011 13:55:00 UTC
Do you use the plate setter for whole chickens when using a beer can rack?
OBXeggheadComment added on: Sat 04 Jun 2011 15:35:52 UTC
We actually did not use the indirect plate, but stand it directly into a drip pan on the can of beer with all the potatoes & beer surrounding the chicken. The potatoes cooked well in the beer. Even the ones that may appear burnt are good.

Note to self - 'Poured' is spelled with a U!
aguinComment added on: Fri 08 Jul 2011 17:28:43 UTC
So the potatoes and beer are in the drip pan, correct?
marvedmondsonComment added on: Tue 18 Oct 2011 20:22:21 UTC
If you can make the time. Brineing the chicken for 30 to 45 min before, sure make for better taste.
MaddiedawgComment added on: Fri 26 Apr 2013 03:58:29 UTC
What did (would) you use for a brine?
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