Beer Bum Chicken (Beer Butt Chicken) - Organic

Beer Butt Chicken - SIMPLE

This recipe isn’t any different than any other beer butt recipes; it’s just the one I tried and it worked.

As for those that want to debate the actual benefits or science associated with the use of the beer (or lack thereof); I don’t care one way or the other, it satisfies our taste buds just fine!

Preparation and Cooking Directions

1. Preheat BGE to 400 degrees with raised grid (2” extra)
2. Soften butter in microwave and spread over entire surface of chicken

3. Apply Paul Prudhommes Poultry Magic on the outside surfaces.

4. Using your favorite beer can chicken cooking device set it up and add the ½ can of beer

5. Place Chicken on the holder then place on Gird and insert meat thermometer into thickest part of the thigh

6. Let cook until the temperature reaches 180 degrees (somewhere around one hour)

7. Remove and let rest (watch that can and rack, it will be HOT!), slice and serve.

 

Pork and Hominy Stew

A tasty twist on beef stew this pork stew uses some different peppers and hominy instead of some of the more traditional stew ingredients like potatoes, etc.  Serve with warm corn bread or spoon over steamed rice with dinner rolls. We used organic meat and veggies where available.
Ingredients

•1 Tbls plus 2 Tsp Chili Powder
•1 Tsp Sea Salt
•½ Tsp ground Black Pepper

•2 ½ Lbs. Boneless Pork (Shoulder, Butt, Roast, Boneless Spare Ribs) cut into 1 1/2 inch pieces
•4 Slices, Bacon, cooked and chopped
•1 Large Sweet Onion, thinly sliced
•1 Cup Diced Ham (not smoked)
•2 Medium Carrots, peeled, chopped/sliced
•6 large garlic cloves, chopped
•2-3 Anaheim Peppers, seeded, cut into 2 x 1/4-inch strips (or sub your favorite, Jalapenos, poblano chilies,*)
•2 Cups, drained canned White Hominy (or Yellow)
•1 Cup canned Diced Tomatoes in juice
•1 Cup Beer
•1 Cup Chicken Broth (low sodium)
•1 Tsp. dried Marjoram
•¼ Cup chopped fresh Cilantro

Preparation
1.Mix 1 tablespoon chili powder, salt, and pepper in bowl. Rub spice mixture all over pork. Sauté bacon in heavy large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Working in batches, add pork to drippings in pot and sauté until brown on all sides, about 10 minutes per batch. Using slotted spoon, transfer pork to bowl.
2.Reduce heat to medium. Add onion, ham, carrot, and garlic to pot; cover and cook 5 minutes, stirring occasionally and scraping up browned bits. Add chilies; stir 1 minute. Stir in hominy, tomatoes with juices, beer, broth, marjoram, pork, and remaining 2 teaspoons chili powder and bring to boil. Reduce heat; cover and simmer until pork is very tender, about 1 hour. DO AHEAD Can be prepared 1 day ahead. Cover and chill bacon. Cool stew slightly. Chill uncovered until cold, then cover and keep chilled.
3.Simmer stew uncovered until liquid is slightly reduced and thickened, about 10 minutes. Optional: Season with salt and pepper.
4.Transfer to bowl.
5.Sprinkle with reserved bacon and cilantro.
*These fresh green chilies, often called pasillas, are available at Latin American markets and also at some supermarkets.

Spiessbraten or Schwenkbraten (pork steak German Style)

Beer Bum Chicken

(and Red Potatoes)
This recipe isn’t any different that most beer butt recipes it’s just the one I tried and it turned out delicious, So I guess it worked!…If you don’t already have someone else’s recipe, try this!

Ingredients and Recommened Brands if Available
1 Whole Roasting Chicken - Approx. 4 lbs.
8 Medium Red Skin Potatoes
4 Garlic Cloves (sliced thin)
1/3 stick Butter (NOT Margarine)
Salt and Garlic Pepper (for potatoes)
1 oz. Mrs. Dash Grilling Blends-Chicken or YOUR FAVORITE RUB
½ can Beer, About what is left in those six empty cans total.

Preparation and Cooking Directions
-Preheat BGE to 300 degrees
-Soften butter in microwave and spread over entire surface of chicken
-Apply spice (Rub) inside and out
-Using your favorite beer can chicken cooking device set it up and add the ½ can of beer
-Place Chicken on the holder, add potatoes (seasoned to taste with Salt and Pepper, Rub, Garlic, etc.)
-Place on Grill and insert meat thermometer into thickest part of the thigh
-Let cook until the temperature reaches 180 degrees (somewhere around 2 hours)
-Remove and let rest (watch that can and rack, it will be HOT!), slice and serve.