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Out of the Frying Pan

FUN • EASY • CROWD-PLEASER
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Kev's Beer Butt Chicken

This chicken is the juiciest, most mouthwatering bird you'll ever try. I also like the aspect of theater when you cook it, because it looks so damned weird on the grill, people will wonder what brand of crack you switched to.

1 whole chicken
1 tall can o' beer (16 oz. tallboy)
olive oil
4 cloves garlic crushed
salt and black pepper

your favorite beer (for marinating the chef!)

seasoning for chicken (or use a seasoning blend or your own favorites):

4 cloves garlic, crushed
fresh basil
a pinch of cayenne
salt and pepper

Start with a hot grill (coals all white and ready to cook). Drink about 1/4 of that can of beer. Set it aside 3/4 full and have a couple of full ones, real beer this time—no sissy canned stuff.

Get the chicken ready for cookin'. Trim some of the fat, get rid of the giblets (here kitty kitty!). Rub liberally with your favorite meat rub. I prefer olive oil, basil, lots of fresh pressed garlic, salt, and a pinch of cayenne. Some folks like Zartarain's or some such store bought concoction, but whatever.

Get a can opener or some such tool and open up the top of the can and drop in the crushed garlic.

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

Cover your grill and cook the chicken until its wings are loose and the skin turns clear. This is terrific with our garlic and potatoes or roasted corn.

 

 



Lower your chicken over the beer and garlic filled can.



Grilling times vary pretty dramatically—from 45 minutes to 2 hours, depending on the size of your bird and the heat of your coals. Use a meat thermometer to check for a breast (not touching the bone) temperature of 160°.

source: Kevin Seiler

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