(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.
Beer bum chicken is one of the simplest cooks you can make on the Big Green Egg. One Chicken (Whole Fryer) rubbed with butter and sprinkled with Don Prudomes Poultry Seasoning, 2/3's a can of been in the can tray (designed to hold the chicken).
Heat up the Egg to about 325 degrees and walk away for about 90 minutes. When the Thigh reaches about 180 degrees you are DONE. 
