Comments on: Beer Butt Chicken Recipe

By: Shelly

Shelly — Thu, 02 Sep 2010 00:43:53 +0000

I have made this about 8 times now, each time I have used soda (variety of kinds) instead of beer and it has come out fantastic each and every time. Also I pick up packets of marinade mix from the grocery store and use the dry powders directly from the packet as a seasoning rub on the chicken. Best one I found so far was the Peppercorn marinade packet!

By: katie

katie — Fri, 13 Aug 2010 19:22:10 +0000

I am trying this tonight.. but instead of beer, I’m trying Coca cola. Will let all know how it turns out tonight!

By: jerry

jerry — Sun, 25 Jul 2010 18:16:28 +0000

To those concerned with beer can problems. There are no paint/lacquer issues with beer cans. They don’t use it and you are worse off with a steel/tin can.

By: Geri Hein

Geri Hein — Thu, 15 Jul 2010 02:36:07 +0000

Cooking a beer can chicken over an open fire is another great and easy option for preparing this tasty recipe. Many people who camp don’t have larger grills that are needed to cook the beer can chickens. Others just prefer the taste of cooking over an open fire to cooking on a gas grill. Once you get the camp fire started, add charcoal and let the coals get hot. Next, place the chicken on a grate over the fire. The chickens will cook faster and brown very nicely if you cover them. We have experimented with various ways of covering the chickens and we have created a cover that works really well. It is reusable and easy to clean and store.

By: no one

no one — Sat, 10 Jul 2010 01:04:27 +0000

i’ve made this for years. i usually rub the chicken w/ olive oil on the outside; black pepper and tony cacherie’s (louisiana seasoning) inside and out. i then drink half the beer, add minced garlic, hot sauce of choice (think a bit more heat and vinegar) and a stem of rosemary. i tent the chicken for the first .5 hours, then remove. cook until the temp is 180 and the skin is golden. i’ve NEVER had one complaint and i’m ALWAYS left with just carcasses… bon apetit.

By: Barry T

Barry T — Sun, 27 Jun 2010 14:37:20 +0000

Try this: Marinate the chicken in Italian dressing for a couple of hours then coat the chicken inside and out with Tony Chachere’s Creole Seasoning prior to putting it on the beer can. Very easy and tastes great!

By: Linds

Linds — Sat, 05 Jun 2010 03:54:23 +0000

The first time I made beer butt chicken was on an open wood campfire using a cast iron skillet and tinfoil to improvise an oven. With no good way of monitoring temperature it took quite a while to cook, and due to grease rendering it may have caught on fire a few times, but my friend and I had to stop ourselves from eating the whole bird by ourselves before our boyfriends got back! This is the best way to prepare chicken!

By: stinkingrose

stinkingrose — Sun, 16 May 2010 00:58:42 +0000

Absolutely love the recipe and am trying it with a few cloves of garlic in the beer this time. Looking forward to a tasy dinner.

By: will

will — Wed, 12 May 2010 15:18:51 +0000

this is pukka on the bbq (must have a lid on the bbq tho) or a mettal bucket will do smokes it beutifull

By: Sher

Sher — Thu, 29 Apr 2010 19:55:55 +0000

A quick and easy rub for pork, chicken and beef is:

Half garlic salt and half chili seasoning. Sprinkle all over and let set for at least an hour. If you can let set for several hours or overnight, even better. Very simple.