Some of you have heard the song, “What’s new pussycat?”
 
Now, we’re introducing my friend, Peggy, and her tasty recipe,  “What’s up chicken butt?”

There are lots of cookbooks out there to try inventive and fun recipes.   “Beer-Can Chicken and 74 other Offbeat Recipes for the Grill” by Steven Raichlen is one that I own.  Peggy’s recipe is a variation of his “All-Purpose Barbecue Rub”.   For a spicier rub use hot paprika instead of sweet.  You could also vary the type of sugar.  This rub will keep in an airtight container for months.

Peggy also added a couple “favorite” restaurant reviews this month.  They are located in and around Phoenix where she and her husband travel often to visit their grandchild!

Rubbed Chicken on a Beer Throne

1 roaster chicken 1-12 oz can of beer 8 T of this sweet/hot rub:  2T kosher salt 2 T black pepper  2 T paprika 2 T brown sugar Clean chicken and rub 2 T of the rub inside the cavity.  Pat 4 T rub on the outside of the bird.  Open can of beer and either pour out half or if you have the urge, drink half.  Make a couple extra holes at the top of the beer can.  Add 2 T of the rub to the remaining beer.  Place chicken on the can in a 9 X 13 pan. Bake in oven at 275 degrees until internal temperature is around 180 degrees.