RecipeDB

Cooking in progress....

Rosemary Rub Beer-Butt - Beer Can Chicken (W- Bourbon)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)115.452
Energy (kCal)2545.44
Carbohydrates (g)56.6952
Total fats (g)209.0016
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat grill to 375°F preferably indirect heat (the oven works sorta-ok too). | 2. Empty beer cans by 1/4 to 1/3, then set them into stand. | 3. Place chickens over beer cans (try and keep them from touching). | 4. Grind 1 cup rosemary & garlic seasoning into a powder. Melt 3/4 stick of butter. Mix in powdered seasoning. Pour concoction into a meat flavor injector. Inject chickens in the middle of the breasts, thighs, and legs. | 5. Have a whiskey, or two. | 6. Spritz the chickens with bourbon. Inside and out (I use a squirt bottle). | 7. Rub entire bare skin of chickens with leftover 1/4 butter. | 8. Rub the rest of the seasoning into entire skin of chickens (maybe grind some more of the seasoning down a little to help the rubbing action). | 9. Maybe another shot of whiskey to clear the throat and mind?. | 10. Place chickens onto covered, and preheated grill. | 11. Cook for 2 hours, Every 10-15 minutes spritz chickens with bourbon. (leave lid shut when you do this. Go through the back and side vent on lid of grill). | 12. Finish off with a nice glass of bourbon on the rocks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beer 24 ounces 1861.44 25.2672 94.08 151.4016
    chicken 2 - - - -
    bourbon 750 - - - -
    seasoning 3 cups 0.0 0.0 0.0 0.0
    butter 1/2 cup 684.0 31.428 21.372 57.6

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition