Hot Recipes from the Katering Keteer
Beer Butt Chicken
Put on your apron and turn on the grill!
Next open 2 beers of your choice. Have a 6 pack on
deck. Drink 1 full beer and ½
of the other.
Brush a mixture of 1 cup of melted butter, 1 tablespoon of
garlic salt and 1 teaspoon of pepper over 1 small whole chicken.
In case the beer has taken effect: That means mix
the cup of melted butter, garlic salt and pepper together and then
brush this on your chicken.
Now shove the ½ full can of beer up the chickens butt. Place upright on the grill with indirect heat. Cover and cook 1 ½ to 3 plus hours. Sit back and open the 6 pack one at a time and enjoy the wait. Have a sober person remove the chicken from the grill as it could be a little tipsy with the can of beer. Careful not to slosh it!
Crushed up garlic, onions, or any sprinkle seasonings can be added
to the beer. Before putting the chicken over the beer can, rub
any dry seasonings desired inside the cavity.
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. A chicken cooked in a grill
with a lid takes about an hour and a half to 2 hours to cook. On an
open grill, it will run 3 hours or more to fully cook the
chicken. Check every 15 minutes.
The novelty idea in making Beer Butt Chicken is that a chicken is
shoved over a can of beer, then placed on a grill and roasted until
tender. The superior flavor of chicken slowly grilled on a beer
can is what keeps folks making this dish time and time again. Beer Butt
Chicken simply tastes better than the average grilled chicken. The meat
stays juicy while the skin crisps up.
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