CASPER
New member
Beer Butt Chicken
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Dry Rub:
6 tablespoons paprika
2 tablespoons pepper
2 tablespoons course salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
Injection Liquid:
12 ounces beer{your favorite}
1/4 cup vegetable oil
1/4 cup cider vinegar
2 teaspoons of the above dry rub
The "throne" mix:
2 twelve ounce beers
1/2 medium onion
1/4 cup cider vinegar
4 garlic cloves
Directions:
The night before cooking, mix up the dry rub and the injection liquid. Then inject the birds thighs etc etc...Basically all the meaty parts with a food injector. Then coat the birds with the dry rub really well. Doing this after you inject them will massage the injection mix into the meat better. Let them sit over night.
Next day, set your oven between 200 to 220 degrees. While the oven is getting hot, take the 2 beers and drink them both half way down. Then with a can opener cut the tops off of them. Add the rest of the "throne" mix to the beer. Now that's done and the ovens hot, stuff them beers right up their butts! Put em on a solid tray sitting upright. Oh and don't forget to put some foil over them. It doesn't have to be tightly wrapped either. Just over them.
Let them cook for around 3 1/2 to 4 hours like this and baste them every half hour with a "mop" sauce.... You can skip the Mop Sauce if you wish to.
Mop Sauce:
12 ounces beer{again}
1 cup chicken stock
1/4 cup vegetable oil
1 tablespoon of the dry rub mixed in.....
The recipe is for {2} 3 1/2 pound birds.....
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Dry Rub:
6 tablespoons paprika
2 tablespoons pepper
2 tablespoons course salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
Injection Liquid:
12 ounces beer{your favorite}
1/4 cup vegetable oil
1/4 cup cider vinegar
2 teaspoons of the above dry rub
The "throne" mix:
2 twelve ounce beers
1/2 medium onion
1/4 cup cider vinegar
4 garlic cloves
Directions:
The night before cooking, mix up the dry rub and the injection liquid. Then inject the birds thighs etc etc...Basically all the meaty parts with a food injector. Then coat the birds with the dry rub really well. Doing this after you inject them will massage the injection mix into the meat better. Let them sit over night.
Next day, set your oven between 200 to 220 degrees. While the oven is getting hot, take the 2 beers and drink them both half way down. Then with a can opener cut the tops off of them. Add the rest of the "throne" mix to the beer. Now that's done and the ovens hot, stuff them beers right up their butts! Put em on a solid tray sitting upright. Oh and don't forget to put some foil over them. It doesn't have to be tightly wrapped either. Just over them.
Let them cook for around 3 1/2 to 4 hours like this and baste them every half hour with a "mop" sauce.... You can skip the Mop Sauce if you wish to.
Mop Sauce:
12 ounces beer{again}
1 cup chicken stock
1/4 cup vegetable oil
1 tablespoon of the dry rub mixed in.....
The recipe is for {2} 3 1/2 pound birds.....