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Reviews Date of last review
4 Thu September 15, 2005
Recommended By Average Price Average Rating
100% of reviewers None indicated 9.8












Description:
Ingredients: 3 1/2 pounds whole Chicken
1 Cup Salt
12 ounces beer, light -- (Miller Lite or your favorite)
For the Rub:


2 Tablespoons Chili Powder
1 Tablespoon Curry Powder
1 Tablespoon Cumin
1 Tablespoon Cinnamon
1 Tablespoon Salt
1 Teaspoon Cayenne Pepper
How To Prepare: You may either roast the chicken on a covered Grill or in the oven. The bird is going to be sat down on an open can of Beer (the chicken's rear opening is placed over the top of the open can of beer which is positioned on the grill. The theory is that the beer evaporates as the chicken is roasted, thus driving the rub into the meat as well as keeping the chicken moist.


Step 1. Dissolve one cup of salt in a pot of water large enough to submerge the chicken. Soak the chicken in the brine for at least one hour. Then, remove the chicken and rinse well under running water. Dry the chicken with paper towels. Gently run your hands under the skin to loosen it from the meat.


Step 2. Make the rub by mixing the above ingredients in a small bowl. Then rub the mixture over the inside and outside of the chicken and under the skin.


Step 3. Preheat your gas grill to 350 degrees. On my grill,
this means setting the two back burner on medium or low,
turning the front burner off and lowering the hood.


Step 4. Open can of beer and drain off about an 1/8 th of the beer. Place the beer can upright on small cookie pan that you have placed on the grill.


Step 5. Carefully place the chicken down over the beer can so that it is in his cavity. Close the grill's hood and roast for 45 minutes at 350 degrees. (Chicken's internal temp should be at 165 degrees Fahrenheidt or greater)


Step 6. Using several wadded paper towels remove the chicken from the grill, leaving the beer can behind. Place the bird on a platter and let it set of at least 5 minutes before carving.


The bird will be moist and tender, with the meat falling off the bones.
Carbs per serving - include all nutritional information if known: 27g total
Effort (Easy, Average, Difficult): Easy
 


Suebird
Senior LCF Member

Registered: July 2002
Location: W. Kentucky
Posts: 689
Review Date: Mon March 15, 2004 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 9 

 
Positive aspects of the product (pros): easy
Cons: messy - getting the rub into the meat

The brining makes the breast meat very moist & juicy. I bake in a 350 oven about 45 min or until it is done.
ByeByePounds
Junior LCF Member

Registered: March 2005
Posts: 45
Review Date: Tue March 15, 2005 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros): easy as 1 ~2~3
Cons: getting the chicken to stand on the can ! once on it was easy.

This was so delicious and juicy , the whole family loved it .
Review Date: Thu September 15, 2005 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros): awsome and yummy
Cons: it is a little messy but well worth it

Had a Beer Butt Chicken "party' for the folks I know that hadent tried it and now everyone wants the recipe....if I keep telling them how I do these things, then everyone will know...lol.
AWSOME, tender, juicy.
Review Date: Thu September 15, 2005 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros): yummy
Cons: everyone wants to know my secrets

Ill do it again and again


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