Recipe by kat
"This recipe is very easy to make and you'll love it. It has crispy skin and is very moist on the inside...falls apart. You'll come out with a crispy skin with flavor, very moist inside that will fall apart with a smoked flavor with a hint of garlic - a must try! Use your grill or oven."
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1 (3 pound)
liquid smoke flavoring
2/3 (12 ounce) can
sea salt to taste
ground black pepper to taste
garlic salt, or to taste
You will not believe how good this is. It can also be cooked in the oven at 350 degrees.
This was very easy. I feel I did not get the full flavor out of this since I cooked it on the bbq over indirect heat. Don't get me wrong, it was cooked through but just no noticeable flavor.
Mine turned out dry. I had a 5 lb. chicken and prepared it as directed, and used the stand that holds the beer can. I cooked it 2 hours and it was overdone. Maybe I had the grill too hot at 375, but the recipe says to put it on a hot grill. I might make beer can chicken again, but I will cook it a lower temp and make sure to check it with a thermometer way before the 2 hour mark. Couldn't taste any of the seasonings.
We did ours in a smoker. Plus I added rosemary and used olive oil instead of vegetable oil. Also put the oil rub underneath the skin too and left it in the fridge to marinate for a few hours. we are having this again tonight.
* Percent Daily Values are based on a 2,000 calorie diet.
Smoked Beer Butt Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 445
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