The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 10, 2009
I have been cooking beer butt chicken on my charcoal grill for years, though simplified. I use a can rack, slide the chicken over the 1/2 full can of beer, rub the chicken with olive oil, then sprinkle with Emeril's Chicken Rub. The final touch is to place an onion (or apple) wedge in the neck hole to keep the steam from escaping from the cavity, resulting in a VERY moist chicken. The chicken is usually done in 2 1/2 to 3 hours. This dish disappears like magic EVERY time!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by copycindy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 10, 2009
I've been making this for years...to change it up pour out most of a can of sprite, add white wine to make a half can and season to taste. Lemon/pepper, a thyme rub or rosemary/garlic are all great with the wine
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 8, 2009
I have made the "beer can chicken" before by simply seasoning and dumping out half the beer. The butter in the can and on the outside of the chicken really does something wonderful for the bird! It was the best one I have ever made. Thanks so much for sharing!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 7, 2009
Wonderful!! The butter makes the meat really moist.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 6, 2009
This was excellent, I cooked it on the BBQ with the holder that I have specifically to hold the can of beer, It cooked for 1 hour instead of 3 and was still infused with the garlic flavor, great recipe, thanks
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by cindylea13

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Photo by Pam-3BoysMama
Reviewed: Jul. 6, 2009
I've used this method for years with wonderful results. My chicken is generally done in about 1 1/2 hours rather than the 3 stated. I always stuff a small potato or onion into the neck opening and close the skin with toothpicks. This keeps the moisture inside the chicken. Delicious!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)
Photo by Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 6, 2009
Great recipe. One addition, after buttering outside of the bird put in a bag with Shake and Bake. You thought it was good before, watch out!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 30, 2009
This was very juicy- I made two chickens; one as posted and one lemon pepper- the lemon pepper was the Family favorite. I placed a garlic clove in the beer with a splash of olive oil. Put half and onion and two cloves of garlic in the cavity. Mixed about 1/4 cup of olive oil and 3 tbls of lemon pepper seasoning in a bowl; let it sit for about 10 minutes and rubbed on the chicken. Both were very good- my guys liked the lemon pepper version better. Both are worth trying. Oh, if you use a pan to catch the drippings make it a high sided one- my cookie sheet made a big mess when I took it off the grill. Low heat on the sides; no heat where the cookie sheet was- 3 hours. YUM
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA
Living In: Corona, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 30, 2009
This recipe was incredibly simple yet very very tasty and wonderfully juicy. A gas grill is much easier to control the temp and roasting times. I turned one burner on low heat and put the chicken on the opposite side of the grill. I just kept an eye on the grill temp to keep it around 275-300 degrees. This is definitely a must-try recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 30, 2009
WOW! This was awesome!! Entire family loved this, even my husband whom said he would not eat it while I was making it. He couldn't believe how much flavor it had. When I added the butter-spice mixture to the beer mine too fizzed out. I did read to use warm beer and this will not happen. I added a little lemon pepper to this spice mixture. I also added some lemon wedges into the neck of the chicken and put in some rosemary under the skin of the chicken. When I basted the chicken I basted under the skin as well. I also sprayed the beer can with Pam as suggested by others for easy removal when done. I cooked it in a pie glass baking dish on the grill. I have a charcoal grill so I can not control the heat. My 4 1/2lb bird cooked in 1 1/2 hours. I started testing the temp after 1 hour. The skin was crispy and full of flavor! The inside was super juicy and also full of flavor! Even the white meat. By far the best chicken I haave ever made. My husband, whom was skeptical, LOVED it!! I'm making this again this week!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Michelle

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA
Living In: Kenosha, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 25, 2009
Delicious & moist. I used budweiser and rubbed the chicken skin with hiney mustard first. A few unexpected things happened though when making this recipe, when I added the spices & butter to the can, it caused the beer to fiz out, I assume that was supposed to happen inside the oven into the chicken cavity. And after cooking for over 1.5 hrs (5.5 lb chicken), it still appeared red inside. I don't know if it was the paprika or it wasn't fully cooked, but it was annoying to finish the cut meat in the microwave just to be sure. The skin was flavorful and crispy. Will make again!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 25, 2009
Holy cow...er, chicken, this was GREAT! So unbelievably EZ; clean chicken, mix up basting sauce & brush it on, put it on the grill, closed the lid and come back in 3-hours! I did put in a remote thermometer and we were actually able to pull it off the grill in 2-1/2 hours (i.e. 180-degrees). We'll be putting many of these on the grill come 4th of July and future 'anydays'! Thanks for great recipe, and "EZ"! :-)
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 25, 2009
Great recipe! One tip - never "discard" half of the beer when you could DRINK IT! :) hehe Just my two cents...
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

Home Town: Hermitage, Pennsylvania, USA
Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 2 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 25, 2009
I was so excited to make this recipe. I cook whole chickens in the oven all the time but had never tried the beer can. I tried it with the rack and was so VERY disappointed in the lack of flavor. I will try again and make using the can only put Rosemary under the skin. Stuff the chicken with fresh rosemary, lemon slices and sliced onion. I do this on a broiler pan in the oven and it is the best chicken ever. Use the beer can but spray the outside of the chicken with cooking spray and season with seasoning salt and dried rosemary. Stuff as I indicated before. Will get 10 times the flavor and is always a crowd pleaser. I have made this dish over 100 times and everyone has raved over it.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 24, 2009
Made this for Fathers Day in the oven. Fabulous...my husband said at least 3 times how good it was. And I got a few chuckles just looking at it :)
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 23, 2009
LOVE this CHICKEN!! These are the variations I have tried with Great Success. Give 1/2 of beer to husband, followed by more! Add 1 T Rosemary to the beer can, instead of butter rub the entire bird with olive oil. Use white wine in the can instead. Take a whole head of garlic, separate and peel the cloves, make slits in the skin and place underneath, fill the top cavity with the leftover cloves. Serve with grill roasted vegetables or potatoes and a green salad.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)
Photo by Allrecipes

Cooking Level: Expert

Home Town: Traverse City, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 23, 2009
I have been making this for year. Instead of using melted butter to baste, I use a large bag filled with crumbs and spices. Shake the chicken in the bag to coat. I also fill the can with garlic & onions. Great flavor
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Home Town: Aurora, Ohio, USA
Living In: Peoria, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 23, 2009
This was good, but mine did not pick up as much flavor as I expected. NOTE: a previous reviewer recommended a 16 oz can of beer - DON'T do that, it won't go all the way in and the whole thing is very wobbly. They also recommended using a glass (pyrex) baking dish. Mine cracked completely in half. Gas grill, low heat, 4 burners. Ready in 2 hours and had to cover it with foil because it was burning. I'm only rating on the flavor, not on my "mechanical" mistakes. Did everything according to recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Coppell, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 23, 2009
This is a great recipe. I usually add fresh herbs from the garden and lots of garlic to the beer can and stuff the neck cavity as well. For George in Wisconsin, in British Columbia we give our hubbies the discarded beer while enjoying a fresh one.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 23, 2009
Been cooking beer can chicken for years. I use 5-7 lb oven stuffer and bake it in the oven @350 till the pop up timer pops. I just use any can filled 1/2 w/water, I also add about 1/2 tspn liquid smoke. You can use any spice combination you prefer.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 519) reviews
« PREV 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 NEXT »

 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?