Texas Butt Chicken
- 1 whole fryer chicken - 4 pound or more
- 1 to 2 teaspoons ground black pepper
- 1 to 1 1/2 tablespoons Tony Chachere's Creole Seasoning
- 1 to 1 1/2 tablespoons coarse ground garlic with parsley -"California Style" (Lawry's or other)
- 1 can beer, any brand
- Combine black pepper, Tony Chachere's Creole Seasoning
and ground garlic in a separate cup and mix well. This is your dry rub. Sprinkle
a liberal amount of dry rub over the whole chicken, both inside and out. Depending
on the size of the chicken the amount of dry rub used can vary. You may already
have a favorite dry rub or seasoning you prefer so don't be afraid to use
a little creative liberty when seasoning the chicken. It's encouraged!
- Now it's time to prepare the chicken for the grill.
This is where the can of beer comes into play. Simply take the can of beer -
any brand and/or flavor you prefer (can only!), drink two-thirds of the beer
(or pour out) leaving the remaining beer in the can. Insert the can of beer
into the cavity of the chicken, open end up, and carefully place the chicken
with the can inside on the grill.
- The chicken should look as if it's standing up on
the grill, with the legs facing you. Adjust the legs to help balance the chicken
so it will stand up on the grill. Be sure to place the chicken to the side of
fire or flame but not directly over it.
- Cook for 2-4 hours, depending on the size of the chicken,
type of fire or other method of cooking being used. If chicken appears to be
cooking too fast on one side it may need to be turned around, but only once!
Either a wood burning pit, gas grill or conventional oven can be used.