stick it in yer...
After posting my friend Charlie's chicken recipe the other day, my friend Tim suggested Beer Butt Chicken. My first introduction to Beer Butt Chicken was from my friend (and amazing video editor) Jason. He even had a couple at the recent baby shower for he and his wife, Cherie (who by the way are now entering week two of parenthood!). I wonder how long til little Harper starts making it! Jason was gracious enough to pass along the recipe for those of you a little more adventurous with your grilling! In his words:
Beer butt chicken is sooooo easy.
1. Open a can of beer, whatever flavor you like, and drink half of it.
2. Chop 1/2 of an onion and put it into the half empty, or half full
can (whichever way you like to think) Put enough onions in so the beer
is to the top of the can.
3. Chop 2 cloves of garlic and put it into the can.
4. Make a rub. I usually use equal parts of rosemary, garlic powder,
cumin, chili powder, salt, and brown sugar. But use whatever you like.
5. Rub it on the skin of the chicken and try to get some under the
skin on the breast.
6. I usually wrap the bottom of the legs, wing tips, and butt with
some foil to discourage flame ups.
7. Place chicken on top of beer can.
8. Place on low heat. Cover with grill lid. Usually takes about 1
hour for a 3-4 lb. chicken, and almost 2 hours for 5-6 lb. chicken.
Keep an eye on it. The skin will get crisp when finished; however,
it's a good idea to use a meat thermometer. Chicken is done at 190º.
9. Take it off heat. Use tongs and such. Be careful when removing
the beer can. Hot Beer Burns.
10. Cut it up. Eat, drink, and be merry.