Wednesday, November 16, 2011

Beer Butt Chicken

It's exactly what it sounds like...a chicken with a beer in it's butt. Whoever came up with this one had a sense of humor, and a knack for knowing what's delicious! May I also mention that it is ingenious and resourceful. I can't think of a better way to use that can of beer that has gotten pushed to the back of the refrigerator. It is wonderfully juicy and flavorful. Why not let that chicken stand on it's own two feet, one last time?

This needs to be cooked on indirect heat for best results. If you are using charcoal, place the coals on one side of the grill. For gas grills heat only half of the burners. I suppose you could also use the oven. I would suggest a 350 degree oven.

Remove the neck and giblets from the chicken cavity. Rinse and pat dry.
Rub the chicken with vegetable oil.
Mix up a dry rub of salt, pepper, thyme, sage, Whatever you like, this is up to you.
Rub this generously all over chicken.
Open a can of beer and drink about half of it, you only need half for the chicken.
I like  to put a sprig of rosemary and some fresh sage in the beer can for added flavor.
 Now it's time to place the chicken on the beer can . Once it is sitting up real straight and pretty, using the legs and can sort of like a tripod, sit it on the cool side of the grill.
Cover the grill and do not disturb for one hour.
After an hour check it for doneness. it needs to be 160-165 degrees internal temperature.
Check every 15 minutes, refreshing coals if necessary.
It usually takes about 1 1/2 hours to cook if you are using a 4 to 5 pound chicken.
If you don't have a meat thermometer, pierce the thigh, when juice runs clear it's done.
When you get ready to remove the chicken from the grill you will need to place a large spatula under the can bottom and use tongs for the top portion. Put it on a tray and allow to sit for 15 minutes.
Lay chicken down and carefully remove the can.
It will be hot and maybe stuck. Please be careful.

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