No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (701g) Recipe makes 6 servings The following items or measurements are not included below: 3 cups seasoning
Calories 1496
Calories from Fat 773		(51%)
Amount Per Serving		%DV
	Total Fat 85.9g	132%
	Saturated Fat 29.9g	149%
	Monounsaturated Fat 33.5g
	Polyunsaturated Fat 15.7g
	Trans Fat 0.0g
Cholesterol 365mg		121%
Sodium 417mg		17%
Potassium 911mg		26%
Total Carbohydrate 4.2g		1%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 77.0g		154%
detailed view... how is this calculated?

Rosemary Rub Beer-Butt / Beer Can Chicken (W/ Bourbon)

Recipe #293430 | 2½ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Kitten Stirfry
Mar 21, 2008

This recipe changes a little every time I prepare it, but the foundation has been well received so far. I use a "McCormick" rosemary / garlic rub and a small bottle of "Jim Beam" bourbon as the rub. I like to use 2 whole chickens, and cook them on a "Cabelas" brand dual beer butt chicken stand. Also important, I usually drink heavily when I am making this great outdoor dish, so ratios tend to vary according to my mood at the time of preparation. I would recommend you create this dish to your taste preferences. Enjoy.

SERVES 6 -8 , 2 chickens (change servings and units)

Ingredients

24 ounces beer
2 whole chickens
750 ml bourbon (or more if you would like)
3 cups seasoning (rosemary & garlic)
1/2 cup butter (1 stick butter)

Directions

1
Preheat grill to 375°F preferably indirect heat (the oven works sorta-ok too).
2
Empty beer cans by 1/4 to 1/3, then set them into stand.
3
Place chickens over beer cans (try and keep them from touching).
4
Grind 1 cup rosemary & garlic seasoning into a powder. Melt 3/4 stick of butter. Mix in powdered seasoning. Pour concoction into a meat flavor injector. Inject chickens in the middle of the breasts, thighs, and legs.
5
Have a whiskey, or two.
6
Spritz the chickens with bourbon. Inside and out (I use a squirt bottle).
7
Rub entire bare skin of chickens with leftover 1/4 butter.
8
Rub the rest of the seasoning into entire skin of chickens (maybe grind some more of the seasoning down a little to help the rubbing action).
9
Maybe another shot of whiskey to clear the throat and mind?.
10
Place chickens onto covered, and preheated grill.
11
Cook for 2 hours, Every 10-15 minutes spritz chickens with bourbon. (leave lid shut when you do this. Go through the back and side vent on lid of grill).
12
Finish off with a nice glass of bourbon on the rocks.