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Hoosier Musings on the Road to Emmaus

Saturday, September 08, 2007

Beer Butt Chicken

Courtesy of my cousin Matt. Go ahead and laugh; it does sound silly! But try it anyway; this is wonderful stuff.

  • 1 whole chicken
  • 1 can of beer
  • olive oil
  • crushed garlic cloves (3 or 4)
  • seasoning rub for chicken (I used sea salt, cracked black pepper and garlic powder; but you may use whatever rub you prefer)
Preheat the grill (350°F if you use a gas grill; light coals and wait until they're white, if you're a purist).

Wash and trim the chicken, and remove the giblets; rub liberally inside and out with your choice of seasoning or meat rub (see above).

Open up the beer can and pour off a little bit, to make room; drop in the crushed garlic.

Oil up the outside of the beer can and lower the chicken down on top of it. The beer can goes into the chicken's body cavity and allows the bird to stand upright.

Optional: set the chicken in a pan (I used a cast-iron skillet); this will collect the juices, help keep the grill clean and let you make gravy, if you desire.

Place the bird on your grill, close the lid, and cook the chicken until its wings are loose and the skin turns clear (160° on your meat thermometer). That's about 15-20 minutes per pound.



Blogger Barbara B. said...

Wow, that DOES sound good! (And the name is just a bonus!) We'll have to try it.

September 08, 2007 10:25 AM  

Anonymous Anonymous said...

For the grill ignorant (and those lacking grills, which often goes hand-in-hand), would this not work in the pan in an oven?

September 08, 2007 11:59 AM  

Blogger Jane Ellen+ said...

I would assume it would cook up just fine in the oven, just as any roasted meat would do. You might have to take a rack out to make room, as the bird will stand taller than most roasts do.

September 08, 2007 12:30 PM  

Blogger mibi52/ The Rev. Dr. Mary Brennan Thorpe said...

This is one of my favorite recipes - we do it often! The can of beer makes the chicken very, very moist. I haven't tried it in the oven - that wonderful smoky taste from the grill is just too good to pass up!

September 09, 2007 6:12 PM  

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