CLASSIC BEER-BUTT CHICKENINGREDIENTS:
1-4lb. chicken 1/2 can 12oz. lager beer (or ginger ale) 2 tsp. kosher salt 1/4 sweet onion, chopped 2 garlic cloves, peeled and halved lengthwise 2 tsp. olive oil ------------------ 1/2 sweet onion, left whole ------------------ Basting sauce: 2 TBSP + 1tsp. Gusto's Louisiana-style Seasoning 2-3 TBSP. olive oil |
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DIRECTIONS:
1. In the 1/2 full beer can, place 1/4 of a chopped sweet onion, the garlic cloves and 1 tsp. Gusto's Louisiana seasoning.
2. Rinse and pat dry entire chicken, inside and out. Truss tightly the legs and the wings with culinary string.
3. Sprinkle kosher salt inside of the chicken's cavity. Place 1/2 whole onion inside of the neck cavity to capture the flow of steamed beer & spices.
4. Cover beer can with a nonstick spray and place chicken over the can, then place inside of an aluminum pan. (Tip: You may want to use a beer can chicken "base" to stabilize the meat.)
5. Heat gas grill to high.
6. Put the panned chicken on the grill, close the cover and cook for 10 minutes.
7. Baste the chicken with the basting sauce (you only need to do this once.)
8. Turn off the burner(s) that holds the chicken to cook over indirect heat then turn the heat to low-medium. (TIP: If you have a 4-burner grill, you will leave the outer two burners lit whilst turning off the inner two - this is where your chicken will cook. If you have a 3-gas burner, turn off the middle burner - this is where your chicken will cook.
8. Close lid to grill and allow to cook (undisturbed) for approximately 1.5 hours. The temperature of the thickest part of the thigh should read 180°F
Once the chicken is done, loosely place a foil tent over the chicken for 10 minutes to allow the juices to settle before carving or shredding.
1. In the 1/2 full beer can, place 1/4 of a chopped sweet onion, the garlic cloves and 1 tsp. Gusto's Louisiana seasoning.
2. Rinse and pat dry entire chicken, inside and out. Truss tightly the legs and the wings with culinary string.
3. Sprinkle kosher salt inside of the chicken's cavity. Place 1/2 whole onion inside of the neck cavity to capture the flow of steamed beer & spices.
4. Cover beer can with a nonstick spray and place chicken over the can, then place inside of an aluminum pan. (Tip: You may want to use a beer can chicken "base" to stabilize the meat.)
5. Heat gas grill to high.
6. Put the panned chicken on the grill, close the cover and cook for 10 minutes.
7. Baste the chicken with the basting sauce (you only need to do this once.)
8. Turn off the burner(s) that holds the chicken to cook over indirect heat then turn the heat to low-medium. (TIP: If you have a 4-burner grill, you will leave the outer two burners lit whilst turning off the inner two - this is where your chicken will cook. If you have a 3-gas burner, turn off the middle burner - this is where your chicken will cook.
8. Close lid to grill and allow to cook (undisturbed) for approximately 1.5 hours. The temperature of the thickest part of the thigh should read 180°F
Once the chicken is done, loosely place a foil tent over the chicken for 10 minutes to allow the juices to settle before carving or shredding.
