Chook Me!

I cant remember the spice rub for Beer can chicken.. Does anybody have a recipe?

Public Comments

1. try foodnetwork.com or allrecipes.com
2. "1/2 cup kosher salt 1/2 cup sugar 1/2 cup ground black pepper 1/2 cup paprika" ******************* "All-Purpose Barbecue Rub Variations on this rub have appeared in each of my barbecue books. There are four basic ingredients-salt, black pepper, paprika, and brown sugar-and by varying the proportions you can create an almost endless variety of flavors. For a spicier rub use hot paprika instead of sweet paprika. You could also substitute granulated sugar, light brown sugar, or Sucanat (powdered evaporated sugarcane juice) for the dark brown sugar. There isn’t a fish that swims, a bird that flies, or a beast that walks that wouldn’t benefit from a generous sprinkling of this multipurpose rub. 1/4 cup coarse salt (kosher or sea) 1/4 cup dark brown sugar 1/4 cup sweet paprika 2 tablespoons freshly ground black pepper Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix. (Your fingers actually work better for mixing the rub than a spoon or whisk does.) Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months."
3. I dont have but you can find it on the net
4. (L) 1 (4-pound) whole chicken 2 tablespoons vegetable oil 2 tablespoons salt 1 teaspoon black pepper 3 tablespoons of your favorite dry spice rub 1 can beer Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
5. well ther is a lot i my self put sliced lemons between the skin and the breast and you rub lemon pepper, garlic, craked black pepper.and shuve the beer up its butt!set on grill,and it will fall over when it is done!