Beer Butt Chicken

To get started making Beer Butt Chicken, buy a 12 oz. can of beer.* If the chicken is large, a 16 oz. is fine. Fruit juice, soda (not diet) or wine can be used in place of beer, but beer is the tastiest option. Do not use bottled beverages in this recipe. The glass can get hot and break. Drink (or pour out) ¼ to ½ of the beer. Crushed up garlic, onions, or any sprinkle seasonings can be added to the beer.

Buy a chicken. The smaller ones are easiest to work with both in terms of setting the bird upright and as far as cooking through to the bones. Before putting the chicken over the beer can, rub any dry seasonings desired inside the cavity. Some good options include seasoning salts, pepper, fresh garlic, and paprika, chili powder, curry, rosemary.

Slide the beer deep inside the chicken cavity. This open part is really the head end of the chicken, but Beer Neck Chicken just doesn't have the same ear appeal. I like to keep the chicken laying on it's side, so I poke holes in one side of the beer can - instead of opening the top.

Melt butter in a small pan and add seasonings. Rub the butter mixture over the outside of the bird. This seals the chicken and also ensures that the skin will be brown and crispy when done.

If barbeque sauce is used, wait until the last 15 minutes to brush the bird. If the sauce is lathered on earlier, it will burn and leave the chicken looking like a charred mess. The meat still tastes fine, but the appearance is not good when barbeque sauce is spread on too early in the cooking process.

Beer Butt Chicken should cook indirectly. If using a charcoal grill, slide the coals over to one side and cook the chicken on the side without coals. For gas grills, light only one side of the grill. Cook the chicken on the side not fired up.

It's much easier to cook Beer Butt Chicken in a large grill with a lid. It can be done on an open grill, but it takes longer and requires more attention.

To charcoal grill, let the coals burn down until gray hot. Add 8 additional coals every half hour to keep the heat consistent and steady. With a gas grill, set the lit side to medium heat.

Check the chicken every 15 minutes or so and brush on more butter mixture as needed.

A chicken cooked in a grill with a lid takes about an hour and a half to 2 hours to cook. To check for doneness, insert a meat thermometer. The reading will be 180 degrees F (80 degrees C) when done.

Taking the chicken off the grill can be a challenge. It tends to be a bit tipsy (pun intended). Use two large forks and stick on in each breast and lift off or use grilling gloves and grab the bird and move off the grill. Be careful with the can of liquid. It will be hot and will burn if sloshed out.

Let the bird cool for 15 minutes or so before serving. It will fall off the bone and is easiest served in large chunks rather than sliced.