Beer butt chicken? Yes, it could be the next big thing

Canton Repository (Ohio) ^ | July 3, 2002 | Jim Hillibish

[glock rocks]

charcoal with foil wrapped chunks of soaked mesquite (about the size of a hardball).
it looked just like the picture at the top. there was none left over.
i gave it a dry rub of 4 tbsp brown sugar mixed with 2 tbsp of Emeril's Creole Essence just before i put it on the grill.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

[goodieD]

a similar recipe can be done in the oven. I use a dry rub on my chicken and let it sit covered for 2 days in the fridge. I place the open beer can in a pan and place the chicken over it as far as I can get it. Then roast for 1 and a half hours at 350. Yummy! I just use a small typical whole fryer, about 3 lbs.

[mlmr]

If you want to raise good chickens raise Cornish Crosses. YUM