July 4th Non-Beer Butt Chicken

Jul 05, 2011

Well, it was a new idea, but didn't really taste as good as I hoped...as a family, we LOVE beer-butt chicken.  I substituted lemon juice & water, with garlic cloves, for the beer in the can shoved inside the chicken's empty body cavity, and placed lemon slices & garlic between the chicken skin and the meat.  I basted the chicken every 30 minutes with lemon juice, grapeseed oil (the bottle says it is good for high temp cooking) and seasonings.  While I was cooking the chicken, I found a recipe that sounded better, and after we ate, I promised Mike I would just stick to beer & bbq sauce, which is how I've made this chicken for several years.  It ALWAYS turns out moist inside, and did this time, too...just didn't taste as yummy as the beer & bbq sauce (I make the sauce from bbq sauce, chunky medium salsa & liquid smoke, and of course, a little part of the beer in the can!).  Next time will make it normal, and then I am trying that new recipe!  (BTW the aluminum cans now are sooo thin, they don't support the chicken as well as in the "olden" days...had to substitute a cleaned empty vegetable can to hold the sauce)

Happy cooking!

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