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Beer…butts…chicken…and kids?

June 14, 2011

Ok look. If you have kids you already know the role that beer (or other forms of alcohol) play in your life. And if you don’t have kids (I’m thrilled you are even reading this blog…and slightly confused) then you probably can imagine the role alcohol must play for some of us. LOL! But seriously, this is a recipe and not just a call for all parents to pour themselves a cold one while your kids colours the walls with the new markers grandma bought them.  😉

I also want to share this recipe because I’ve recently found 2 other fans of the infamous, “Beer Butt Chicken” and thought why not take this opportunity to allow everyone to add their version of this recipe?

Beer Butt Chicken – my mom’s recipe

12 oz can of beer

1/3 cup dry rub spice (eg. Mrs. Dash, McCormick’s, Club House seasoning)

1.5 – 2kg (3 to 3.5lb) whole chicken

1/4 cup BBQ sauce (optional)

Measure off and drink 1/4 of the beer and ensure it meets the Chef’s approval. To the remaining beer add about 3 tbsp of the dry rub spice mixture. Then rub the remaining spice inside and outside the chicken cavity. Smear BBQ sauce on the outside of the chicken.

If you have a beer-butt-chicken gadget (yes, they sell these – try Home Depot and/or Canadian Tire) arrange the can at the bottom of the chicken so that the chicken hovers above, legs spread wide like an eagle’s wings <insert dirty joke here>. Grill the chicken until golden brown, let stand for 10 minutes then cut and serve. And do make sure you pour yourself at least one more beer to go with dinner. 😉

If you have a similar recipe to this one please share it in the comments below, and be sure to subscribe to this post so you can read the follow-up recipes. Happy BBQ season everyone!

2 Comments leave one →
  1. Mark permalink
    June 14, 2011 7:48 pm

    Mine is the mostly the same. I almost always by beer in bottles, so I have to buy a single can. Twice I have bought an extra large can, thinking more beer is better, only to find with the extra elevation my grill won’t close. I don’t use barbecue sauce, but I like to use a smoker box with hickory, pecan or some other wood.

    I use a dry rub recipe from Memphis Blues:

    Memphis Blues All Purpose Dry Rub
    1 cup (250 ml) dried parsley
    1 cup (250 ml) sugar
    1 cup (250 ml) Lawry’s Seasoned Salt
    3 Tbsp (45 ml) ground black pepper
    3 Tbsp (45 ml) garlic powder
    3 Tbsp (45 ml) onion powder
    3 Tbsp (45 ml) dried oregano
    3 Tbsp (45 ml) sweet paprika
    1 Tbsp (15 ml) mild mustard powder (* Do NOT use Keen’s)
    1 Tbsp (15 ml) celery salt
    pinch cayenne pepper
    Combine all ingredients in a bowl and whisk thoroughly so there are no clumps.
    Store in an airtight container in the cupboard up to 6 months

    -Mark H

  2. Mark permalink
    June 14, 2011 11:53 pm

    Forgot two points:

    * I grill under indirect heat (use only one burner of a gas grill, and place the chicken on the other side)
    * Cook until an instant-read thermometer inserted into the thickest part of the thigh reads 175°F.

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