i need the recipe on barbecue beer chicken?

Question

how to marinade it and set it up on the pit.

Answer 1

Just type what you're looking for in the browser, you'll receive many choices of the recipe you're seeking from various recipe sites . There are also "Copy Cat" recipes from your favorite restaurant dishes that you can make. That one is called, "Copy Cat Recipes" You'll be cooking like a gourmet in no time at all. Knock yourself out!!

Answer 2

Most times the best is to rub in with your preferred herbs and seasoning coat it real good seperate the sking gently from flesh and rub under...there is no need to marinade ...that is what the beer is for it tenderizes...you can buy a really great lil BBQ device at most local Wal_marts, Lowes, Home Depots anywhere they sell grills that allows you to set the can of beer in the center and the chicken cavity on itbe sure to cover the wing tips with foil and cook on low heat till juices run clear

Answer 3

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Beer Chicken

INGREDIENTS:
1 (3 pound) chicken, split in half lengthwise
garlic powder to taste
ground black pepper to taste
1 pinch seasoned salt
1 (12 fluid ounce) can or bottle beer
1/2 cup butter
2 tablespoons garlic powder
1 tablespoon seasoned pepper

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DIRECTIONS:
Preheat grill for high heat.
In a microwave-safe bowl, combine the beer, butter, 1 tablespoon garlic powder and seasoned pepper. Heat in the microwave for 2 minutes, or until butter is melted and mixture is hot. Set aside.
Season chicken generously with the garlic powder, ground black pepper and seasoned salt to taste.
Brush the grilling surface with oil. Place chicken onto the grill bone side down. Close the lid, and cook for about 45 minutes, or until the chicken skin is starting to blister.
Turn the chicken over, so it is bone side up. They will be black and charred, but the chicken meat will be fine. Pierce the membrane of the bone with a fork, and ladle some of the beer mixture into the 'cup' formed by the bones. Throw a teaspoon or so of garlic powder on the coals, close the lid, and seal the vents.
Repeat ladling the beer mixture into the chicken, and throwing garlic powder onto the coals every 5 minutes, until the mixture is gone. The chicken should be tender and the juices should run clear.

Answer 4

My cousin swears by this recipe, pretty much the whole family was raving about it after his BBQ.

Beer Butt Chicken.

One whole chicken defrosted, giblets removed.
Season chicken as desired..he used garlic powder, onion powder, Lawry's seasoning salt, and black pepper. Open one can of beer, your desired brand. Place chicken over opened beer can, pushing the can into the cavity. Place chicken on BBQ using the can to hold the chicken up. Roast for about an hour, chicken is done when juices run clear.

We're trying it out tonight and it smells SO good!

Answer 5

Looks like your fist reply from Joel has it covered.

I made a beer can chicken in the oven last week, it was so moist and juicy---very tasty!

Answer 6

the best barbecue recipes here! even beer BBQ. enjoy! http://recipe.gotblab.com/category/barbecue-recipe/

Answer 7

Barbecued Beer Chicken

Source: Ladies' Home Journal
http://www.lhj.com


Makes 8 servings
Prep: 20 minutes
Grill: 60 minutes







Ingredients
2 cups hickory or apple wood chips
4 12-ounce cans beer
3 tablespoons paprika
2 tablespoons onion powder
1 tablespoon ground cumin
1 tablespoon salt
3/4 teaspoon ground red pepper
1 1/2 teaspoons white pepper
1 1/2 teaspoons sugar
3 whole 3- to 3 1/4-pound chickens

Directions
1. Combine wood chips and one can of the beer in a small foil pan. Let stand 1 hour.
2. For spice rub, combine paprika, onion powder, cumin, salt, red and white pepper, and sugar in a small bowl. Divide and sprinkle 1 tablespoon rub into the cavity of each chicken. Sprinkle remaining rub evenly over surface of chickens. If desired, lace each chicken in a large plastic storage bag, seal and refrigerate overnight. Open the remaining 3 beer cans and stand on a work surface with chicken. Punch 2 additional holes in top of each can. Holding each chicken upright, place it over the can so that the can goes into main cavity. Pull chicken legs forward to form a sort of tripod, allowing the chicken to sit upright over can.
3. Prepare grill for indirect grilling. For gas: Drain wood chips; place chips in a small foil pan in front left-hand corner of the grill. Add 1/2 cup water. Place a large disposable foil pan in center of bottom grate. Add 2 cups water. Replace top cooking grate. Close lid and heat burners on medium, 10 to 15 minutes. To grill, adjust burner controls. Be sure to position chickens in center of grill and turn off heat source directly under the chicken. (For triple-burner grill, turn center burner off.) Cover and grill 60 to 70 minutes (reduce heat if necessary to maintain heat at 350 degrees F.) until an instant-read meat thermometer inserted in thigh registers 180 degrees F.
For charcoal briquettes: Open all vents. Build two equal piles of briquettes (30 to 50 total, depending on the size of your grill) opposite each other on bottom grate near the grate¿s edge. Ignite and burn briquettes 25 to 30 minutes until coals are covered with a light coating of gray ash. Place a disposable foil drip pan in center of bottom grate. Add 2 cups water. Transfer chickens to center of grate over drip pan. Drain wood chips and add 1 cup chips to top of each pile of hot briquettes. Cover and grill 60 to 70 minutes, until an instant-read meat thermometer inserted in thigh registers 180 degrees F.
4. Carefully remove chickens and cans from grill. Insert a large fork into the neck of each chicken and lift the chickens, holding each can with an oven mitt to remove from chicken. Transfer to a serving platter. Makes 8 servings.

Answer 8

http://hookmtn.com/slides/beerb/beerb.html

http://barbeque.allrecipes.com/AZ/BeerButtChicken.asp

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