After Seeing This Method of Cooking Chicken Ill Never Cook It Another Way Again
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07/04/2006
The first time I tried this - I did it on the grill. I have a very pocket-sized grill and did not realize it should exist covered. I could non do it on my grill because I could not close the lid - The chicken was too alpine and well information technology never cooked. At present I brand Beer Butt Craven in the oven. I put it in my roasing pan, Bake it for 1 i/two - 2 hours at 350 (don't need to cover it) lol. I also Put in some Potatoes (huge bakers) at the same fourth dimension (Not in the roasting pan - on the oven rack). I use a funnel to add together the butter and spices to the beer in the can. It is meliorate to utilize warm beer - considering when adding melted butter to cold beer information technology foams up. I bought the can holder for beer barrel chicken - It makes it stand up alot easier and stays in place when y'all Take it out to send information technology to the cutting board. YUMM !!! The chicken is browned to perfection and And so tender the meat just falls off the bone. It is Awesome!!!! Thankyou so much for the recipe.
05/xviii/2007
Ok! Here'southward the trick to getting the tin can off/out of the bird. Spray the beer tin meridian and sides (Not bottom) with non-stick cooking spray earlier placing the chicken on it. The tin can simply slides right off! :-) Beloved the recipe! We ever add more spice, and you tin can as well maranade the craven in a purse beforehand insted of th rub.
08/07/2006
This is i fantastic craven recipe... it comes out extremely moist and flavorful. Have done this recipe many different ways. Yous tin can employ half a can of ginger ale if y'all're out of beer. I ordinarily add together some BBQ sauce to the half tin can of liquid, and rub spices (garlic powder, paprika, cayenne pepper, salt) into the bird. Have fabricated it on the grill but I actually call back the oven is easier. Just fix the chicken in a 13x9 pan and bake in a 350 oven for almost 1hr 30min. Comes out delicious every fourth dimension!
06/12/2006
I take made this a number of times over the years and this is my favorite way to gear up grilled chicken. Few words of advice: invest in a beer butt chicken holder (makes it much more stable and less likely to tip off making a huge mess), spray the can and/or holder with non-stick spray for like shooting fish in a barrel removal, put a drip pan nether the chicken to avoid nasty flare-ups. For all-time flavor, rub the craven with the seasonings the night before and allow residue in the fridge. I have besides done this with a brined chicken which is extremely juicy and tender.
09/29/2002
This is incredible! My eighteen" Weber was besides minor, so I cooked it indoors at 350 for about one-i 1/2 hours. Also, I didn't have beer handy, so I used an empty Coke can that I filled half-mode up with some wine & threw some garlic and basil leaves into the mix. This is the best chicken ever - with the upright posture, the fat drains off and if you lot line the roasting pan with foil, cleanup is then piece of cake. This is how we're making chicken from now on!
05/xxx/2003
This chicken is awesome! Next time, I volition rub the spices in and marinate in a zip-lock bag overnight. I used a gas grill with both burners on low heat (with the lid closed) and basted it a few times. Used a dispensable roasting pan with a cookie sheet underneath because I was cooking 2 chickens. When I tasted the wonderful drippings collecting in the pan, I decided to throw in sliced onions and potatoes. Amazing flavor! In my family, I've never seen an entire chicken get eaten with no leftovers. Even the wings were crispy and succulent.
ten/09/2004
I would accept gave 5 stars, but the one I take been making for years is much better. It'southward like this, In the beer can add together half an onion, 2 garlic cloves, 3 - 4 peppercorns, then for the chicken 1/2 stick butter melted add one tsp garlic power ane tsp paprika 1/2 tsp salt and pepper and 1/2 thyme mix with butter, loosen peel on chicken breast, add together 1/4 of mix under the skin and rub the residue witht he seasong. This makes for juicy flavorful chicken. savour
ten/26/2001
Oooooh, this 1'due south a keeper. The name amuses me each time I brand information technology and my kids love it. What more could you desire? Couple of notes: I call back yous could go past with less butter in the can; might try that next time. Don't endeavor to omit the butter in the can and just use the spices...I did that and it foamed all over the place when I put them in. As well, don't try smearing unmelted butter/spice mixture on the bird...I tried that but information technology congealed on the cold bird and was not an comeback. Aren't you lot glad I tried those bonehead moves so y'all don't have to? ha ha. Just brand it and Savor!!!!!
06/x/2009
Great recipe, I have been making this for years and dearest it! It always comes out very flavorful and juicy. Make certain you add together some liquid fume and garlic powder to the one-half beer and also poke a few extra holes in the top of the can(this allows the flavors to basically steam the bird. I always rub the chicken with the post-obit seasoning before mitt( cayenne,garlic,paprika,salt&pepper)and plug the neck crenel with a small apple tree or onion.Throw it in the fridge for a few hours or longer if time allows. Tastes equally as good in the oven as on thebbq in my opinion.ane 1/ii hours@350 Guaranteed every time!
12/nineteen/2002
Melt in your mouth DELICIOUS! The temp hither in the "Windy City" is just about threescore degrees, and so I decided to uncover the grill and make this morbid, but succulent recipe (although it didn't fit on my grill, so I had to bake it on the lesser rack in the oven). To my dismay, I only had 1/2 Tbsp. of paprika, and then I used 1 i/2 Tbsp. of McCormick Montreal Chicken seasoning. Oh, by the way step #iii of the directions is backwards, I'thou sure it should be: baste the chicken with the melted butter so to add the remaining butter etc. to the beer. Peachy recipe, cheers Barrie!!
07/27/2005
A wonderfuly moist craven! I've used many of the other reviewers suggestions and they are all corking. When I bake the chicken in my indoor oven I take e'er added 1 tablespoon liquid smoke to the can, to achieve that outdoor grill flavor. (Just one fourth dimension, my fume warning did not like that thought! Information technology's never been a problem once again. I guess it was either feeling unusually testy, or super-alert that day!)
07/xi/2003
This is peachy. We did ii roasting chickens on our gas grill using indirect heat and they turned out nifty. I used a BBQ dry rub on the inside and oil and rub on the outside. Getting them to stand was a fiddling tricky, but adjusting the legs and can like a tripod worked well. It took about two hrs for both chickens. No peaking, information technology takes longer for it to cook if y'all permit the heat out. As well oil the tin for easier removal.
07/02/2009
I've used this method for years with wonderful results. My craven is generally washed in well-nigh 1 i/ii hours rather than the iii stated. I ever stuff a small murphy or onion into the cervix opening and close the pare with toothpicks. This keeps the moisture inside the chicken. Delicious!
06/20/2009
I have fabricated a recipe similar to this for years, and anybody raves about it. My changes are: Add chopped onion and garlic to the beer - nothing else. If you lot can't employ beer, use a soda tin can filled with chicken goop and onion/garlic. Greasing the outside of the tin volition get in easier to remove from the chicken after it is cooked! (I spray mine with PAM) I lightly oil the outside of the chicken, then use a rub of brown sugar - chili powder - pepper - common salt - garlic pulverization & onion powder; mixed to your taste. This adds flavor and crisps the skin nicely. Keeping your grill at around 300 - 350 works best, and IMO smaller chickens cook quicker (obviously) and have more flavor. Leftovers are smashing for chicken salad or quesadillas. (I ever cook an extra chicken to insure I have leftovers.) For a special dinner, employ cornish hens and pocket-size juice cans...each guest gets their ain!
07/05/2010
Ok it was different, simply simply not to my sense of taste. I did it twice to be certain I hadn't washed it wrong the first time. I can get a crispy-skinned tastier craven roasting it the traditional style. And have additional bonuses therefrom of tasty stuffings and cracking gravies. This was too much faffing around for me and I plant information technology unecessarily messy.
06/xx/2009
Swell recipe! One tip - never "discard" half of the beer when y'all could Beverage Information technology! :) hehe Just my two cents...
01/28/2011
This was peachy and meat vicious off the bones! Didn't have garlic salt, so I used garlic powder and some seasoned salt. I broiled it, didn't grill. Equally others have written, 30 min @ 350 for every pound is perfection!
05/17/2007
My big plans to this on the grill were spoiled past rain, but it was still neat from the oven. I did ii, next in a foil lined roasting pan. I rubbed the skin with the seasonings and then brushed on the butter. It took near i hour 45 minutes at 350 degrees. Anybody loved it- we ate ane for dinner and the other will be great in a chicken salad for tiffin today. Thanks for this! The chickens stood fine without a fancy holder- I was a trivial worried that I didn't have i. Very easy and soso yummy!
06/15/2007
This is fantastically moist. Everyone must effort this recipe. Information technology is a no neglect beer tin craven. I gave it a dry rub and started it on this pit that way. Everyone loved it but the ane annotate they all said was it isn't seasoned every bit skilful equally your craven normally is. This fourth dimension I accept let it marinated in my usual Italian dressing, mustard, flavour all, pepper, garlic powder, and parsley. This chicken will melt in your mouth. FYI the mustard makes steaks and chicken all that much more moist and tender.
x/29/2010
Been doing this for well over 10 years. I have always washed this with indirect rut never directly rut on the grill.
07/18/2011
wow, I have making this recipe for a couple of years now and didn't realize I never reviewed it. This is a keen recipe to use on the grill and as well in the oven at 350 for shut to 2 hours. I bought 2 holders at the store that holds the cans and then place the chicken on top. I rub spices on chicken skin and roll upwards balls of can foil to stuff into the opening on top of the craven. My family loves this chicken. Thanks for sharing!!!
03/29/2006
This is an easy, nifty tasting, and fun recipe. My fiancee likes fancy fixins, but I do more of a "home style" approach. Anyway, this suited us both. I fabricated this in the oven, in a rectangular pan, since it's winter in Chicago. Three words for simplifying the balancing problem others accept complained most: Heineken keg cans. They accept a nice broad base and brusque profile. I had no problem getting the 5lb bird to stand at attenion. Try it!
10/22/2003
Fun recipe and it is very moist - so moist I wasn't certain it was cooked all the style, but it was! I made certain to baste it a few times, simply that's all. I baked it in the oven at 350 for i ane/two hours. Don't forget to line your pan w/ foil for easier make clean upwardly!
07/31/2004
squeamish & moist "delicious" Purchased a rack that holds the can at walmart {$five.00} so no worry virtually toppling over. Also put a small irish potato or wad of foil in the neck while cooking this helps to steam the chicken from the within and keeps the craven dainty and moist. APRIL 29,2010 Learned something new for those of you that don't have a rack. When using a beer can, utilize a 24 oz. can to insure that the ckn won't topple over. 7/11/2010 correction that's a 16 oz can.
08/23/2010
I have made this in the oven many times and take establish a few helpful hints along the way. 1st for a normal size chicken, bake it for near an hour at 350. Make sure your rack is low enough. Utilize empty soup cans, they are much more sturdy than the beer cans, and put it in/on a shallow drinking glass dish (I noticed the metal cookie sheet would warp). Put some of the dry seasonings under the pare for extra flavor. Baste chicken often but fast to ensure the season. I haven't tried other spices, the garlic salt and paprika are perfect! Careful not to burn down the butter mixture when heating. Savor!
09/05/2006
Wow guys I made this on ix/3/06 for labor 24-hour interval cookout, my family love this, they also got a kick out of how I sat the craven on the beer can and fed it beer during the cooking procedure. We started calling it drunken chicken. I use the rub from the (Roast Sticky Chicken Rotisserie Style) recipe on this site, I lifted the skin and used rub there as well. I stuff half of an onion in the bird, filled my can with function water, beer, butter and fed the craven beer through out the cooking, my chicken came out a dark golden brown and was very very moist with wonderful flavor. A MUST TRY FOR Whatever Twenty-four hour period!!!!.... Also if using a small-scale grill and top will non fit because of beer can you can wrap your grill in foil over chicken to seal, tin can't beat that grill gustatory modality.
01/17/2011
bake in oven 350 xxx minutes a pound
07/16/2007
This chicken was so juicy. I was actually surprised. We fabricated it in the oven (roughly two hours @ 350), I'm anxious to try information technology on the grill. I tried to grab the chicken to put it on a plate and the juices were literally squirting out of it. I took the advice of some other reviewer and sprayed the beer can with Pam earlier cooking, but I withal had a hard time getting it out of the chicken. Next fourth dimension I approximate I'll have to really coat it. The only thing about this chicken was that the insides weren't every bit flavorful as the top layers of meat, only dipping it in the sauce made with the butter made information technology taste great.
09/19/2003
Craven to die for! I know information technology sounds weird but I used a lemon-pepper infused chicken and it turned out AMAZING! Moist, flavorful, and for the near office, like shooting fish in a barrel to make. I plan to bring this to upcoming family holidays and functions...it's that good! Cheers Barrie! I'll never apply another recipe!
09/08/2003
This was a skilful recipe that turned out very moist. If I cook it again, I will marinate the chicken overnight for more flavor. I broiled the chicken in the oven at 350 for i 1/ii hours. I used the bottom of a broiler pan which I sprayed with Pam and lined with foil for easier cleaning. Be prepared for the smell as the drippings and butter burn on the pan as the craven bakes.
07/08/2012
I was skeptical nearly this. I followed the recipe pretty much every bit written except I used a poultry rub I had handy with the butter. My chicken was a petty bigger than the four pounds the submitter recommends – I would make sure you stick with one that'south iv pounds or less or you might have problem getting the lid on the grill! Finally, exist sure to check the temperature of the chicken frequently. I was way brusque of the recommended cooking time and upon checking the temperature, found it registered anywhere betwixt 180-200 degrees. I idea it was overcooked and ruined. That's when this skeptic became a believer. In spite of apparently being overcooked, information technology was tender, moist and extremely flavorful. My only criticism is y'all would think the skin would become a golden brown. It really doesn't, which is likely a function of the beer steaming the meat. I wait forward to experimenting with this and perfecting it in the future.
ten/fourteen/2002
Well,if you lot were a chicken that size sitting on a can of beer, you'd be falling over also! lol! Try a xvi ounce can instead. I have come up across other recipes where this helped with that problem. Also, for those worried about pigment from tin can coming off onto the craven cavity, cover can with foil:)
08/15/2003
This chicken was awesome! Equally some of the other reviews suggested, I used garlic powder instead of garlic salt. The craven was melt in your mouth good!
07/28/2002
Did this in my oven and it was excellent! took about 2 hrs at 350
06/06/2005
This is a fantastic recipe. We are on a low fat, low sodium diet, so instead of butter I used olive oil and instead of garlic salt i used garlic powder. I also airtight the skin around neck and secured it with a molar pick. This really intensified the season and moisture!!! Awesome no matter how you lot cook it!!!
01/ten/2007
admittedly succulent! You tin get the beer holders @ walmart for $3. I recall I'thousand going to buy 1 b/c the can cruel over well-nigh the end of cooking (and of course the chicken went w/ it). Nonetheless turned out keen.
09/11/2005
DELICIOUS!! The meat falls off the bones and information technology is very moist.I would definetely recommend, however....the chicken is hot and the beer is boiling in the tin when you lot remove the chicken from the grill. It's a claiming to get the can out of the craven, you'll demand extra hands.
07/05/2008
The novelty of this makes it worth a attempt. I used a 4-lb chicken and used a dry out rub and permit it prepare overnight. I then cooked on the BBQ. The craven was extremely moist. However, I felt it lacked in flavor. Next time I would use much stronger seasonings. Edit: I just made this again. This time I brined over dark, using the Citrus Turkey Brine recipe on this site. I used two four-lb. chickens. The following morning I drained and rinsed them, and then used a spicy dry rub on them. I allow them sit in the refrigerator for half dozen hours, and so grilled them. They were washed in two hours. The meat was So unbelievably moist it was incredible. I will definitely brine the chickens anytime I use this recipe in the future.
08/28/2011
Loved the flavour of this chicken and it was soooo moist. I recommend buying the actual "beer butt" metal stand that you can get at kitchen stores though. My craven kept falling over on the pan and made quite a mess. Hopefully the stand will prevent this from happening.
07/18/2002
What a really delicious and fun meal this was. My married man asked me to definitally make this dish again.
06/08/2011
Actually.... Really. Out of this globe!! I make two chickens so I can take a whole frosty mug of beer while I wait for this delicious, tender, juicy, tasty craven!!!
x/26/2001
This was bully and alot of fun also. Side by side time I volition make feet out of potatoes ..
01/16/2008
Probably the best beer butt chicken I've ever had. Moist and juicy and soooo good! I fabricated two of them for a party and Anybody RAVED nearly them!! I cooked them for nearly an 60 minutes and forty v to 50 minutes. I basted every thirty and I rubbed it with a stick of butter earlier putting on the seasonings. I put a little craven broth and some beer that wasn't being used at the bottom. It helps make a really proficient gravy as well. :) I dearest this recipe. :D
09/07/2003
A fantastic recipe that we thoroughly enjoyed! Like other reviewers, we made a rub of rosemary, garlic powder, salt, pepper, and paprika. I plan on using the remains of the chicken to make an awesome craven soup! This will exist a family favorite for a long fourth dimension!
ten/10/2003
AWESOME!!!so juicy and the peel was crisp and flavorful
01/24/2003
Anybody that I share this recipe with gets such a kick from it. I will never look at a chicken the same manner again. This is the best tasting chicken we have ever had. I find that it takes much less time to melt on my grill (about an hour and a half). I always utilise a chicken with a pop-up timer so that I know exactly when it is done. When cooked at a college heat it does simply fine. It smells corking.. looks slap-up.. and all-time of all taste awesome !!!
07/02/2011
Beer butt chicken is difficult to mess up! I changed a few things almost this recipe--couldn't imagine using a loving cup of butter so I rubbed with olive oil instead. I also seasoned with my favorite roasted chicken seasonings--garlic powder, onion powder, pepper, salt, paprika (for colour), and thyme. I used a larger beer and recommend buying a beer you actually like as opposed to whatever unmarried can y'all can notice. You may utilise something that you don't like the taste of, which kinda ruins the dish. I apply grass fed chickens and they never take 3 hours. For even more juiceness, consider brining before putting on the grill. Like I said, this is difficult to mess upwardly and truly a treat!
12/05/2006
This is an awsome recipe!!! My kids love information technology and can't become plenty. They like it amend than the craven my wife makes. My daughter makes it impossible to accept leftovers the next 24-hour interval. She but keeps picking off the carcass in an endless eating frenzy!!! Thanks for submitting this winner Barrie!!! New notation on this recipe. Lately I accept been calculation the excess beer from the can to the butter mix for basting. It seems to add together a bit more flavor.
10/09/2010
Delicious!!! I recommend buying a chicken stand up, don't effort it other ways.
08/07/2011
I follow the premise of this recipe, just conform the seasoning mixture to my taste (i.east. smoked paprika, garlic salt, chili powder etc. I take my own seasoning mix I make that I use in my cooking) - make no mistake about it - cooking a chicken with this method produces and incredibly juicy, flavorful bird. (don't be stingy with the seasining mixture) Don't forget to flavour the INSIDE of the bird. I don't go to the trouble of loosening the skin to flavor between - I just flavor the within and exterior of the chicken and information technology's absolutely fantastic! I periodically baste the chicken with the drippings and seasoned butter. Folks...this melts in your mouth!! Exist sure not to nether-cook...if you lot become impatient, yous might end up with a chicken that isn't as tender. I cook mine for at least 3 hours on indirect heat. YUMMO!!
07/31/2011
Kentucky Fried had better watch out, the was very very tasty.
04/11/2012
We loved this chicken! I call back you actually tin play with the spices you employ. I used garlic, onion powder, cayenne, one-time bay seasoning, thyme, sage and I didn't apply the whole cup of butter(one/ii loving cup) and it still came out Amazing! I actually think it helped the flavor by rubbing the chicken with the spices and letting information technology marinade overnight. I rubbed the spices underneath the skin and on top of the skin. I cooked the chicken in the oven @ 350 for i 1/ii hours and put some chicken broth, beer and water in the pan the chicken sat in. The drippings fabricated a wonderful gravy! My husband woke up this morning thinking almost the craven we had for dinner the night before :)
08/29/2010
Have always cooked it in the oven. Make sure your chicken is defrosted. Takes at to the lowest degree 1.5 hours. Gotta use the butter in the recipe. I have fabricated it and left it off and the rating drops down to 3 stars. Dont use low-cal beer, no gustation.
06/20/2009
This recipe has one major flaw in it. In Wisconsin we NEVER DISCARD BEER! You drink it! Hence only 4 stars.
12/28/2011
Discard one/2 the beer!?!?!?!?!?!
06/13/2011
craven very juicy - used center burner afterward 30 minutes and turned other two off - temp a little in a higher place low - got cooked in most ii to two and a half hours - also fabricated potatoes in a packed on the other side. flavor doesn't get all the way in merely yet very good.
09/15/2010
Crawly! Followed recipe exactly except for the time... we did a 4 ane/ii lb. craven on the gas grill for nearly ii hrs. and 20 min. Checked internal temp with a meat thermometer and it was PERFECT! Moist & flavorful on the inside; and much to my surprise, the skin crisped up very nicely. I will most definitely be making this again & once more! Broken-hearted to experiment with other ingredients such as Worcestershire, liquid fume or hot sauce. Very tasty chicken indeed!
07/22/2011
We have made this recipe a lot on the grill only the last time it scared me a little. There is a neat potential for fire and then please be careful. I guess some folks have a stand for the bird, but I was just using the can. It tastes not bad but from now on I will have extra water on mitt then the bird does non charr. And I volition make a mental note that I volition scent like smoke for the rest of the evening. Everyone looked it though!
05/16/2010
A very interesting take on making craven! I dearest the thought and beloved using beer in cooking. Standing the chicken, pulling out the can (butter the can!) was all easier than I idea. The chicken came out very tender but it was besides banal for my tastes. I would say definitely make some adjustments to the spice alloy and put some outside and inside - don't rely on the can to make the chicken tasty/salty.
08/07/2003
Very tasty indeed. You may besides cut off the elevation of the beer can and add in slices of onions and bell peppers for a savoring taste!!! For those of you that would not like to use beer, a can of sprite or 7up volition piece of work just the same. Relish!
10/29/2003
Great! Like shooting fish in a barrel to set and tastes fantastic. Served at a football game party and was a big hit.
05/07/2006
My husband surprised me with this for dinner. At get-go, I was a little leery - I prefer my chicken boneless and skinless - but later simply one bite I was HOOKED! He made this recipe his ain past rubbing the bird inside and out with cajun seasoning. Delicious!! Fun presentation too.
10/xx/2011
This was a very moist tender chicken which I baked in the oven. The kickoff fourth dimension I made it I followed the recipe. Delicious. The second fourth dimension I made a rub of 1 teaspoon each garlic powder, onion powder, paprika, and fresh ground black pepper. I then added one heaping tablespoon each of finely minced fresh oregano and sage from my garden. I loosened the skin and slathered the rub all over the meat of the chicken under the skin equally well as the inside of the craven. I even made sure to get the rub downwardly into the leg and thigh meat (nether the peel). Finally I oiled the outside of the chicken with olive oil and rubbed the concluding of the rub all over. I added a few crushed garlic cloves to the beer and roasted it in the the oven at 350 degrees until the dark meat registered 180 degrees. If you like a milder tasting chicken the original recipe is marvelous. If yous like more flavor this rub adds outstanding taste.
02/fifteen/2006
What a delicious recipe! My whole family loved information technology--information technology was and so tender and moist. I baked information technology for 1 1/two hours in a 350 degree oven, based on other poster's advice, and also added a little liquid fume, too per another poster's advice. Simply amazing! Thank you for a wonderful recipe. There is no beer taste at all, but a slightly smoky, spicy, buttery sauce.
06/17/2012
came out perfect
11/14/2003
I take made this recipe several times, the showtime time for Male parent's day, and boy was information technology a striking!!! I recollect this is the merely way to cook a whole chicken, it is so juicy and tender!!! Thanks for the groovy recipe!!!
06/21/2003
My husband told me to Keep this one! My almost 5 year sometime daughter practically inhaled the skin. A huge hit for the whole family unit, ages 1yr old to 35!!!! I grilled it at a abiding 250 degrees, basting every one-half hr. for 3 1/2 hrs. Delicious.
04/14/2003
After reading all of the reviews I was excited - I made it and the smell was wonderful (it took much longer to melt and so I expected) we sat downward to eat it & we were very disappointed, it had no flavor at all?
06/06/2011
Sensational! Truly the juiciest chicken I have ever roasted. I did mine in the oven for i.5 hours at 350 as others suggested. I followed others advice besides in putting some of the seasoned butter under the peel too. Not certain if it's actually the beer in the can or the i Loving cup of butter that makes this so yummy only WOW.
07/12/2010
This was amazing! I brought it to a friend's house for the fourth of July and it was eaten up even before ribs that someone else brought! I rubbed some of the butter mixture all over the chicken & under the skin then allow it sit down overnight in the fridge. I didn't want to employ up all the propane on the grill so I cooked it in the oven for an hour and 15 minutes on 325 then I put it on the grill for another xv minutes to well-baked up the skin. To serve it I cutting information technology up & poured all the juices from the lesser of the roasting pan all over the chicken. I will make this once more. My married man told me that he has been dreaming well-nigh this chicken since I made information technology!
07/29/2010
I could eat this everyday! It's THAT GOOD! I like the fact I tin put it on the grill(or in the oven) in the afternoon while the kids are at school then information technology's ready just as the kids are finishing up their homework.
10/15/2003
This craven is excellent, I basted mine with the juices. Turns out very moist and tender with crispy skin, definetly a favorite.
03/xxx/2003
This recipe is and then much fun and easy to make. When completed I pull the meat off of the os, place in a turkey bag, pour juices left in beer can over the peak, and identify in the oven at 180 degrees. This gives me fourth dimension to finish upwardly terminal minute things for the dinner and also adds great flavor and juice to the meat. I will never look for another beer butt craven recipe. This ane is a keeper! Thank you for sharing.
07/01/2011
I accept made alot of beer butt chicken and this recipe is the flop! I used garlic powder and seasoning common salt in the melted butter and slathered that all over the bird. I also put some smashed garlic in the beer and cooked it in the oven at 350 for 30 minutes per pound. First-class flavor and fall off the bone succulent. Also very like shooting fish in a barrel. I highly recommend this recipe!
07/30/2012
This was sooooo moist and delish! I did soak the bird in beer and onion and garlic all twenty-four hours. Then stuck it up there on that beer can to melt in the stove @ 350. Basted it once with a mixture of melted butter and love mustard. Juice was dripping from the chest meat! Keeper!!!
08/21/2011
and then so piece of cake!!!! mine only took 2 hours to cook!
06/20/2009
I consider myself a master of this recipe, and have cooked about 15 chickens using information technology thus far.
07/fifteen/2003
This recipe is great. My family makes this and in the south we phone call them drunk chickens we put the tall boys in and nevertheless except we rub the chicken with a bbq rub and we put veggies in the beer too melt along with the chicken such as green peppers red peppers and onion and mushrooms! YUM YUM!
04/05/2002
This is the merely style we will cook chicken ever again!!! Information technology was unbelievably moist and tender! I did not apply inexpensive beer(if that makes a difference or not)and on the gas grill it only took i-1/2 hours! Thank you! Gina
05/17/2011
Ummm YUMM! that was the best craven ever! fall off the bone! Information technology was also very inexpensive! Don't forget to boil the carcass for chicken stock!
08/16/2010
This was a very simple meal to prepare and is nice to make on a hot summertime night when your in the mood for something other then the normal grilled food. I will make this once more. Thanks!
06/20/2009
I've used this method for years but I keep it uncomplicated. #i Do Non "discard" half a can of beer!!! After drinking half a can I simple mix BBQ sauce in the remaining half and grill it.
06/09/2011
Amazing - Best Chicken I've ever eaten! Definitely worth making again to play around with spices!
07/23/2011
This is the all-time mode to make a grilled whole chicken. And then moist and delicious.
07/fourteen/2014
succulent. I tried with Dijon, honey and butter on the skin and some peppercorns, butter, rosemary, fresh crushed garlic with the beer. I think I could accept washed without any butter. I likewise cooked in the oven at 350 for 1:fifteen (xv minutes per lb)
04/13/2007
This recipe was and so much fun to make, and the upshot was wonderful! The chicken was so moist and flavorful. I baked the craven in a 350 caste oven for 1 i/ii hours. Make certain you line your baking pan with aluminum foil for easy clean up. This recipe is definitely a keeper.
04/11/2011
Attempt a chip of bourbon in the tin equally well. Baste the chicken in a mix of half apple cider vinegar/bourbon with a dash of lemon pepper. Information technology makes the skin brown bang-up. Also rub the inside cavity of the chicken with garlic powder and basil.
05/03/2010
Smashing, thanks! I made two of these yesterday for a neighbors get together. They turned out very juicy.
08/09/2009
I just realized that I take never reviewed this recipe earlier, and I use it soooo often! I always just follow it exactly, except in wintertime I do it in my oven. I am nigh to put information technology on the BBQ right at present!
02/nineteen/2009
My family loves this using the method of baking in the oven at 350. I accept constitute one little play a trick on which makes information technology even easier. Open up the can of beer with a tin opener. Pour out half of the beer. Put in the stick of butter unmelted and paprika and garlic salt. Much easier than trying to pour melted butter, paprika and garlic salt into the small opening at the top of the can.
03/14/2005
This is what my friend said about this craven (made verbatim): "I should kill yous for making skin this good!". I guess that says it all, but this will assist, if yous're still not convinced...I made 2 birds for a BBQ and before I finished putting the rest of the cafe out, they were gone! I guess that means these'll do for appetizers besides :) Thanks so much!!!!!!
04/24/2010
I retrieve the results are perfectly edible, and fifty-fifty tasty. I am non convinced that this method is an comeback upon any other methods I already know. I would back a traditionally roasted craven confronting this whatever mean solar day.
07/17/2011
Made this for dinner tonight. SIMPLY DELICIOUS! Used gas grill on low heat. I cooked 1 4 lb chicken and it simply had to cook about i.25 hours. Tin't wait to make it over again!
10/07/2010
This came out fantabulous! Volition make once again very presently.
04/25/2006
This is delicious. Husband got a new grill for his birthday and wanted to effort it out. This was perfect for our outset meal. Didn't change a thing about the recipe. Thanks for the post.
08/01/2007
I love this !! It helps to marinate the exterior outset as it makes the chicken tastier, just with barbeque sauce, ranch dressing, etc. Also, you don't need to apply beer for the master base; it's only for moisture. Cola and orange juice piece of work just every bit well from experience, even though beer tastes the best.
06/14/2011
Very moist and tender. Added a favorite dry out rub. These were wonderful.
07/13/2007
Ohhh my gosh! This is some incredible chicken!! The only thing nosotros changed is we rubbed our chicken with a "chicken rub" seasoning the dark before, put it in a gallon size bag, and put information technology in the refrigerator. WOW!! The most tender, moist chicken ever!
08/18/2007
Dear it. It's a about-requested dish. I brine the chicken first and so bake it in the oven for virtually 1 1/2 hours and let it sit on the counter for nearly 15 minutes before cutting into it.
Source: https://www.allrecipes.com/recipe/14531/beer-butt-chicken/
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