RECIPE FOR BEER BUTT CHICKEN RECIPES

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BEER CAN CHICKEN RECIPE | BOB BLUMER | FOOD NETWORK



Beer Can Chicken Recipe | Bob Blumer | Food Network image

Q) Why did the chicken cross the road? A) Because it couldn't remember where it left its beer

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Total Time 1 hours 35 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 6

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Steps:

  • Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
  • Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
  • Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

BEER BRAISED BBQ PORK BUTT RECIPE | DAVE LIEBERMAN | FOO…



Beer Braised BBQ Pork Butt Recipe | Dave Lieberman | Foo… image

Provided by Dave Lieberman

Categories     main-dish

Number Of Ingredients 13

2 tablespoons salt
About 40 grinds black pepper
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard seed
12 ounces good ale or dark beer, such as Bass
4 cloves garlic, chopped
One 5-pound pork butt (shoulder of the animal)
1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worcestershire sauce
1/3 cup dark brown sugar

Steps:

  • Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight. 
  • Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone. 
  • Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
  • To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes. 
  • While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

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