Texas Butt Chicken
- 1 whole fryer chicken - 4 pounds 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 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!
A wood burning pit, gas grill or conventional oven can be used.