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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 51-60 of 127

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  • on December 13, 2009

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    The juicest bird, How can you go wrong with bacon!

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  • on December 07, 2009

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    The temps are all wrong...I agree with the hot oven to start...but the chicken need at least a 375 oven for an hour to be fully cooked
    The bacon was a nice touch

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  • on November 28, 2009

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    I've been wanting to make a beer can chicken for a log time and when i finally di, i wish didn't wait so long to! This chicken was pefectly moist and delicous

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  • on October 02, 2009

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    I'VE BEEN COOKING CHICKEN THIS WAY FOR YEARS. LAST YEAR WE DID THE THANKGIVING TURKEY ON THE GRILL LIKE THIS. YOU NEED A 16OZ BEER THOUGH TO FILL THE BIGGER CAVITY. IT ALSO FREES UP THE KITCHEN OVEN FOR ALL THE OTHER DISHES. OUTSTANDING AND THE MOST MOIST TURKEY I'VE EVER HAD. I'LL NEVER FRY ANOTHER

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  • on September 17, 2009

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    I just made this tonight. It was my first whole roast chicken ever. It was unbelievable! I accidentally used a 6-lb chicken, instead of a 2-3 lb chicken, so I had to leave it in a lot longer than expected. But it still turned out fantastic! The bacon kept everything moist and added great flavor. The dry rub tasted great, too. I had trouble keeping the chicken upright, though. The bacon greased smoked up the whole apartment for the first 15 minutes, too. But it was well worth it!!

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  • on August 28, 2009

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    My husband said it was the best chicken he'd ever had!

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  • on August 18, 2009

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    Awsome so moist and delious!!!!!

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  • on August 10, 2009

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    I have been making beer can chicken for about two years now ....always on the BBQ...and you will never find a more moist and flavorful chicken. I haven't used this combination of spices before...I use a combination of cajun spice blend, and a BBQ spice blend. Liberally sprinkle the cavity of the chicken, then rub the outside with a little olive oil before sprinkling the outside with the spices. To the beer can I add the garlic and then fresh herbs....sage and thyme before inserting into the chicken. The results are a beautiful brown and crisp skin, with a flavorful moist meat...my mouth starts to water just thinking about it. I am anxious to try Guy's idea of bacon..that ought to kick things up a bit! Fantastic recipe, thanks!

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  • on August 10, 2009

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    My husband and I love to cook together and we try this chicken recipe for dinner and we did not make one but two beer chicken. It was awesome and it was the first time we had this made this way. Thank you every one should try it.

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  • on July 29, 2009

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    I made this for my family one night and it was so moist. It is a great meal.

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