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amounts Rub brown sugar kosher salt thyme garlic garlic ground cumin chili powder cayenne pepper paprika chicken white onion butter flavor
Viewed: 87 - Published at: 8 years agoIngredients
- These are approximate amounts, change according to taste and change according to what spices/herbs you prefer if necessary.
- RUB
- 1/4 cup (60 ml) packed brown sugar
- 3 tbsp (45 ml) kosher salt
- 2 tbsp (30 ml) thyme
- 2 tbsp (30 ml) garlic powder
- 2 tbsp (30 ml) garlic salt
- 2 tbsp (30 ml) ground cumin
- 2 tbsp (30 ml) chili powder
- 1/2 tsp (2 ml). cayenne pepper
- 2 tbsp (30 ml) paprika
- 3 lbs (1.4 kg). to 4 lbs (1.8 kg). whole chicken
- 2 tbsp (30 ml) chopped white onion
- 3 tbsp (45 ml) to 4 tbsp (60 ml) butter or margarine
- 1 can beer - Budweiser, Old Milwaukee, just no lite beer, you want something with some flavor
Method
- Mix all herbs and spices for rub.
- Open beer can and then using a church key open the entire top (or as much as possible).
- Pour out about 1/2 the can of beer.
- Rinse and thoroughly dry outside AND inside of chicken (drying is very important or the rub won't stick).
- Take a couple of tbsp of the butter and rub outside and inside of chicken.
- Massage rub into chicken - both inside and out.
- Place about 1 T to 2 tbsp (30 ml) of the rub in beer can slowly - beer will foam up because of the salt so add it slowly and at the sink.
- Add chopped onion to beer can.
- Add 1 tbsp (15 ml) of butter to beer can.
- Very carefully set chicken on beer can to form a tripod i.e., beer can is one support, legs of chicken are the other two supports.
- Let chicken come to room temperature for about 30 minutes.
- If grilling with charcoal place coals around the bird for an indirect cooking method for about 2 hours.
- If using gas turn on one side of gas grill and place bird on side that is not lit for about 2 hours.
- If smoking fill water pan with apple juice, use Hickory wood chunks that have been soaking for about 1 hour in water and cook for 5 - 6 hours.
