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Rasor Ranch

 
 

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Beer Butt BBQ Cooking

 

 

This is a fun and innovative way to barbeque an ordinary chicken to look and taste extraordinary. Give it a try!

DRY RUB:
1 tsp. brown sugar
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. savory or oregano
1/4 tsp. cayenne pepper
1 tsp. paprika
1 Tbs. sea salt –ground
1 tsp. dry yellow mustard

BASTING SPRAY:
1 cup apple cider
2 Tbs. olive oil
2 Tbs. balsamic vinegar
6 oz. warm beer

To cook a large 4-5 pound chicken with indirect heat on a charcoal or gas grill.
Cooking time 1 1/4 – 2 hours.

Use a grill with lid large enough to cook a chicken standing upright.

Mix the rub in a small bowl until it’s well incorporated.  Wash, dry and season the chicken generously inside and out with the rub.  Work the mixture well into the skin and under the skin wherever possible.  Place in medium bowl, cover and set aside at room temperature for 20 to 30 minutes.

Using a 12-oz. can of your favorite beer, pour out half the contents into a spray bottle, add the cider, olive oil, vinegar and set aside. Take the beer can in one hand and insert it into the ChickCAN™

(The beverage can may be used alone, with the bird’s legs creating a pedestal)

OPTIONAL: You may add Worcestershire sauce, liquid smoke, minced garlic, onions, etc. to liquid. You can also use fruit juices, colas, or wine instead of beer.

Place the chicken over the ChickCAN™ rack and beer can and place on the grill over indirect heat. To prevent flare ups on the grill place the rack into a disposable aluminum pie pan and add 1/4 cup of water

CAUTION: “Cook with indirect heat”!  This method of cooking chicken does two things: first, it helps drain off the fat as the chicken cooks, second, the beverage steams the inside of the chicken, while the outside is cooked by the BBQ heat, making it the most moist bird you’ve ever laid yer eyes, or gums, on.  Some people put a small potato or carrot in the neck opening of the chicken to keep the steam inside.

For Charcoal Grills: Place coals on one side of barbecue grill, cook chicken over the other side.  Add 6-8 coals every 30 min.

For Multiple Burner Gas Grills: Turn gas to medium on one burner, place chicken over an unheated burner.

For oven use: Place in a disposable pie pan and add 1/4 cup of water. Cook at 350°F.

Cook for 1 1/4- to 2 hours.  During the cooking time spray the chicken all around with the basting spray several times. The chicken is done when it is dark golden brown and the internal temperature reaches 180o in the thigh.  Carefully remove the bird on the ChickCAN™ rack, and place it on heatproof counter top to rest for 5-10 minutes.  Remove the chicken from the beer can with tongs while holding the rack with an oven mitt.

WARNING: That aluminum can, and the liquid in it, is very hot and can burn you.

Give the chicken one more spritz of the basting spray and then carve.  Serve and enjoy!

Just search the internet for ChickCAN and you can buy them anywhere!

 

 

 


 
 
 Rasor Clean Up

First Rasor Road desert clean up.

 
 
 
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Fallen Friends

Don - Keeper of the Rasor Ranch

 

 

 
Cool Forums
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 Historic Points

Rasor Road Mega-phone / the Mojave desert mystery

Desert grave of Delores Holland at Rasor Road, Near the old RR town of Crucero

Mystery jet fighter fuel tank found at Rasor Road

Old wells at Rasor Road

Soda Dry Lake off of Zzyzx Road at Rasor Road California Desert. The Mojave Road crosses though it.