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Beer-Butt Chicken

Source of Recipe


From "Grilling America" by Rick Browne






List of Ingredients



• -- Dry Rub --
  
• 1 tsp brown sugar
  
• 1 tsp garlic powder
  
• 1 tsp onion powder
  
• 1 tsp dried summer savory
  
• 1/4 tsp cayenne pepper
  
• 1 tsp paprika
  
• 1 tsp dry yellow mustard
  
• 1 Tbsp sea salt (fine ground)
  
• .
  
• 1 large chicken (4 to 5 lbs.)
  
• .
  
• -- Basting Spray --
  
• One 12-ounce can of your favorite beer (fruit juice or soda can be substituted)
  
• 1 cup cider
  
• 2 Tbsp olive oil
  
• 2 Tbsp balsamic vinegar
  






Instructions



1. Preheat the grill to medium (400 to 500 degrees) for indirect cooking. Mix the rub in a small bowl until it's well incorporated. Set aside.
   
   
2. Wash, dry and season the chicken generously inside and out with the rub. Work the mixture well into the skin and under the skin wherever possible. Place in a medium bowl, cover and set aside at room temperature for 20 to 30 minutes.
   
   
3. Pour half the can of beer into a spray bottle; add the cider, olive oil and vinegar and set aside.
   
   
4. Take the beer can in one hand with the remaining liquid still inside. Insert it vertically into the bottom end of the chicken while keeping the bird vertical, as well. Place the chicken on the grill over indirect heat and use the legs, and the can itself, to form a tripod to hold the chicken upright. This positioning does two things: drain the fat as the chicken cooks and steam the inside of the chicken. Some people put a small potato or carrot in the neck opening of the chicken to keep the steam inside. You can keep it open, too.
   
   
5. Cook for 1-1/2 to 2 hours. During the cooking time, spray the chicken all around with the basting spray several times. The chicken is done when the internal temperature reaches 180 degrees. Carefully remove the bird, still perched on the can, and place it on a heatproof countertop. After your guests have reacted appropriately, remove the chicken from the beer can with tongs while holding the can with an oven mitt. The aluminum is very hot. Give the chicken one more spritz of the basting spray, then carve and serve.
   
   Serves 2 to 4