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Big Bud's Beer Can Chicken Recipe

Big Bud's Beer Can Chicken

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (127)

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Average Rating:

Total Reviews: 127

Showing 41-50 of 127

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  • on June 30, 2010

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    This was the best recipe for a beer can chicken from the oven. It was moist and had great flavor. I didn't use the bacon but it was still amazing, The best part about making it though was not only the outcome but the experience. The wow factor that i got from my family.I was so proud.! This one is a keeper. Thank you Guy.

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  • on June 09, 2010

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    This was wonderful. Cooked it for the church cook-off and they loved it.

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  • on June 01, 2010

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    Wow. This was amazing! It was so easy and delicious! You never fail to bring great recipes!!! Thanks Guy!

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  • on May 21, 2010

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    This chicken is amazing! I doubled the amount of rub and used maple bacon. I rarely go back for seconds but I had to with this one. The flavor was outstanding and the meat was tender and moist! It's taking everything I have to not go back tonight for more and I know its cold by now. My one challenge was getting the can out.

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  • on May 20, 2010

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    I tried this recipe this evening. It came out amazing. I left it in a little longer under 350 just to crisp up the skin the way I like it. I also used finely chpped fresh ginger in place of the powder and toss a few slices in the can with the garlic. The meat was fall off the bone and super moist, it was a little akward getting the can out with out spilling the hot contents but that is the only issue I have with this recipe. I read someone elses comment about cooking a turkey this way on the grill with a 16 oz can. Sounds good to me. :

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  • on May 18, 2010

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    This recipe is delicious!

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  • on February 15, 2010

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    I made this recipe with a 4.5 pound bird. I did increase the amount of seasonings by half, and the chicken was very flavorful. It was juicy as well...I assume because of the beer. The bacon rendering over the chicken as it cooks was great, adding even more flavor. This will be added to the chicken rotation, and I believe it would be great on the grill with a few added hickory chips. I did turn the heat down to 340 instead of 325...kept the baking time to about 1 hour and 15-20 minutes. Overall, a great recipe.

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  • on February 07, 2010

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    I tried this recipe when I first saw it on the show a couple years ago, and I remember loving it. Tried it again tonight, and it was even more spectacular than I remember. The rub adds amazing flavor, and the skin gets nice and crispy. I had a 5 lb chicken, so of course it took longer, and I also used larger quantities of the spices for the rub. This time around, I also used bacon strips that were cut shorter (half-strips, and I liked it even better- the bacon ends got very crispy without burning too much. The meat was juicy, the skin crispy, and it was a hit. I'll be recommending it to others!

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  • on February 02, 2010

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    Simple preparation ...unusual spices....all went well according to plan...checked temp .....perfect 165 reading.....my problem was a 4 lbs chicken......had to go back in the oven. My guests loved the flavor......we had fun with the presentation. Plan to do this again...with smaller chick or longer baking time.
    Can this recipe be done outside on the grill????

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  • on January 22, 2010

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    I made this and it turned out awesome! no complaints!

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