We had some folks over for a “float-in” Sunday afternoon. I cooked some “Beer Butt Chicken.” If you have never tried this, it is worth a shot.
1.) Mrs. P put together an herb rub which she applied to the birds the night before and sealed them in plastic bags in the refrigerator overnight.
2.) You take one can of beer for each bird, and after draining some of the beer (either in the sink or down your throat, as you will), you stick the can of beer into the large cavity of the chicken.
3.) We have some wire frames designed to hold the beer and the chicken, but supposedly you can use the drumsticks to form a tripod and keep the bird-beer combination vertical.
4.) I cooked it slowly on a covered gas grill. It took about an hour and a half, but it doesn’t require a lot of attention. As a matter of fact, I imagine the fewer times you open the grill, the better.
The end result was very tasty and very, very moist and tender chicken. Our company sure seemed to like it. If not, they sure faked it well.
I’ve had beer butt chicken before. (I think we called it beer CAN chicken.) And it was good! Haven’t done it in a while. Thanks for the reminder. We’ll have to cook one again before this summer is over.
You folks in Minnesota are simply more genteel than those of here in Jaw-ja.