THE RUB CHICKEN AND BEER RECIPES

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ED'S FAVORITE BEER CAN CHICKEN RUB RECIPE | ALLRECIPES



Ed's Favorite Beer Can Chicken Rub Recipe | Allrecipes image

This recipe is a tribute to my Uncle who is by far one the best pit masters I have ever known. Feel free to put this on chicken, pork, or just about anything else you can think of. To cover a typical 5-pound chicken, I normally measured the spices in tablespoons. However, feel free to mix a larger batch to keep some finished product on hand. One thing's for sure, you will be the hit of the party!

Provided by rharejr

Categories     Side Dish    Sauces and Condiments

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 cup

Number Of Ingredients 10

2 tablespoons brown sugar
2 tablespoons dry mustard
2 tablespoons granulated onion
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground black pepper
ground cayenne pepper

Steps:

  • Stir brown sugar, dry mustard, granulated onion, paprika, kosher salt, garlic powder, coriander, cumin, black pepper, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 8.3 calories, CarbohydrateContent 1.4 g, FatContent 0.3 g, FiberContent 0.3 g, ProteinContent 0.3 g, SodiumContent 240.8 mg, SugarContent 0.7 g

TEXAS DRY RUB BEER CAN CHICKEN RECIPE - FOOD.COM



Texas Dry Rub Beer Can Chicken Recipe - Food.com image

This recipe is awesome! Some of the best rub I've tried in a long time. Can't wait for you to try this one!

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons paprika
2 tablespoons light brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon cracked black pepper
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon ground cumin
1 (4 -5 lb) whole chickens
2 teaspoons vegetable oil
1 sprig fresh rosemary leaf
1 large shallot, minced
1 lemon, juice of
1 (16 ounce) can beer (and 1 beer can chicken can holder) (optional)

Steps:

  • In a small bowl combine the rub ingredients.
  • Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub. Let rest at room temperature while you preheat your grill.
  • Open the beer can an pour off half of the beer. (Or drink it if you don't want to waste it.) Set the half-full can of beer in can holder (or if you don't have a can holder, just be extra careful and place the can on a flat smooth surface), and add fresh rosemary leaves, minced shallot and lemon juice. This will help add moisture and flavor from the inside as your chicken cooks. You may need to use a funnel, to help add the ingredients to the can.
  • Slide the chicken over the top so the can fits inside the cavity. Transfer the bird to your preheated grill, while carefully keeping the can upright. Carefully balance the bird on its two legs and the can holder. (If can holder is not used just use the can and use the legs like a tripod.) Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170 F in the breast and 180 F in the thickest part of the thigh. 1 - 1/4 to 1 - 1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can (holder) from the grill. Do not spill the beer, it will be HOT. Let the chicken rest for about 10 minutes before lifting it from the can (holder). Discard the beer. Cut the chicken into serving pieces. Serve warm.
  • ENJOY!

Nutrition Facts : Calories 716.1, FatContent 49.6, SaturatedFatContent 13.7, CholesterolContent 213.9, SodiumContent 1969.5, CarbohydrateContent 14.8, FiberContent 2.7, SugarContent 8.2, ProteinContent 51.8

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