BEER-BUTT CHICKEN
List of Ingredients
(Also known as Drunken Chicken)
2 cups hickory or oak chips
2 (12-ounce cans beer plus additional, if needed
1/2 cup of your favorite barbecue rub
2 (3 1/2 to 4-pound) chickens, fat removed washed and blotted dry
Recipe
Place wood chips in bowl. Pop tab of each
beer can, and make 2 additional holes in each top, using a church-key
opener. Pour half the beer from each can over the chips. Add additional
beer or water to cover the chips, soak them for 1 hour and drain.
Set up grill for indirect grilling. Sprinkle 1 teaspoon
barbecue rub in neck cavity and 2 teaspoons in main cavity of each
chicken. Add 1 tablespoon rub to each open, half-full can of beer. (Don't
worry if it foams up.) Season outside of each bird with 2 tablespoons
rub. Stand beer cans on work surface. Holding each chicken
upright, lower it over can so that can goes into main cavity. Pull
chicken legs forward to form a sort of tripod. The chicken should sit
upright over the can. Carefully transfer chickens to grill in this same
position, placing them in center over drip pan away from heat.
If using charcoal, toss half the wood chips on each mound of coals. If
using gas, place chips in smoker box.Barbecue chickens until nicely
browned and cooked through, About 1 1/2 hours, keeping temperature about
350 degrees F. (If using charcoal, replenish coals as needed.) The
internal temperature of the birds (taken in thickest part of thigh)
should be 165 F. Carefully transfer birds to platter in same
position. To carve lift bird off of can, and discard can. Makes 4
servings.
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