Saturday, June 24, 2006
Beer Can Up the Butt BBQ Chicken
Sorry folks, didn't post the recipe from the other night's show.
Here it is with a few added variations!
Ingredients:
2 whole chickens
1 tablespoon sweet paprika (hungarian - remember?)
2 teaspoons chili powder
1 teaspoon oregano
1 small onion
1/4 teaspoon cayenne pepper (experiment depending on how hot you like it)
1/2 teaspoon garlic powder
1 tablespoon brown sugar
2 (12 oz) cans warm beer (the GOOD STUFF! No skimping!)
1 clove garlic (I go heavier - but I'm a Garlic Head!)
salt and pepper to taste
I'm giving you here the recipe for GRILLING -- I often times smoke them - but Miss Claudia said I'd best put the grilling recipe as the smoking takes an awfully long time. If you wanna smoke them birds, listen to the podcast to learn how I do it exact. (Barbecue Bob's BBQ and Beer Bash!)
Directions:
Start heating grill. Open the cans of beer and pour out 1/2 of each can. Add 1/2 chopped onion, and 1/2 pressed garlic clove to each can. Set aside.
In a small bowl, mix all the remaining ingredients except the chickens. Rub inside of of each chicken with about a tsp. of the rub. Use the remaining rub on the chicken skins. Ease the chicken over the beer can, feet down, until the chicken rests over the can, forming a tripod. Keep the beer cans upright at all times. Add a few hickory chips to the hot coals and place the the chickens with the beer cans on the grill. Close the cover on the grill and cook about 2 hours, adding coals and hickory chips about every 30 minutes. The chicken is done when the legs wiggle freely.
This recipe for Beer Butt Barbecue Chicken serves/makes 6.
Here it is with a few added variations!
Ingredients:
2 whole chickens
1 tablespoon sweet paprika (hungarian - remember?)
2 teaspoons chili powder
1 teaspoon oregano
1 small onion
1/4 teaspoon cayenne pepper (experiment depending on how hot you like it)
1/2 teaspoon garlic powder
1 tablespoon brown sugar
2 (12 oz) cans warm beer (the GOOD STUFF! No skimping!)
1 clove garlic (I go heavier - but I'm a Garlic Head!)
salt and pepper to taste
I'm giving you here the recipe for GRILLING -- I often times smoke them - but Miss Claudia said I'd best put the grilling recipe as the smoking takes an awfully long time. If you wanna smoke them birds, listen to the podcast to learn how I do it exact. (Barbecue Bob's BBQ and Beer Bash!)
Directions:
Start heating grill. Open the cans of beer and pour out 1/2 of each can. Add 1/2 chopped onion, and 1/2 pressed garlic clove to each can. Set aside.
In a small bowl, mix all the remaining ingredients except the chickens. Rub inside of of each chicken with about a tsp. of the rub. Use the remaining rub on the chicken skins. Ease the chicken over the beer can, feet down, until the chicken rests over the can, forming a tripod. Keep the beer cans upright at all times. Add a few hickory chips to the hot coals and place the the chickens with the beer cans on the grill. Close the cover on the grill and cook about 2 hours, adding coals and hickory chips about every 30 minutes. The chicken is done when the legs wiggle freely.
This recipe for Beer Butt Barbecue Chicken serves/makes 6.
