Beer Butt Chicken
1 cup butter
2 tablespoons garlic salt
salt and pepper to taste
2 tablespoons paprika1
(12 fluid ounce) can beer
1 (4 pound) whole chicken
Preheat an outdoor grill for
low heat, and lightly oil grate
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 chicken is no longer pink and
juices run clear
Beer Butt Chicken
12 oz. can beer - cup off top with a can
opener, 3/4 full
4 cloves garlic - crushed
melted real butter OR olive oil - for brushing
1 whole chicken
Granny's BBQ Rub - as needed Granny's
Bar-B-Q Rub
SC114
Place garlic in beer can; brush beer can with
butter or oil; set aside.
-Brush chicken with butter or oil, then coat with Carolina BBQ Rub; slide
chicken over beer can so the can is inside the bird.
-Place a square of aluminum foil on the grates of a grill on a low heat setting.
-Place the chicken, with beer can upright, on aluminum foil.
-Close cover on grill and cook until meat is no longer pink and juices run
clear.
Wear your learning like your watch, in a private pocket, and do
not pull it out and strike it merely to show that you have one. If you are asked
what time it is, tell it, but do not proclaim it hourly and unasked, like the
watchman.
- Earl of
Chesterfield