I know, I know that does not sound like an appetizing entré! A chicken with a beer stuffed up it's butt? I don't even really like beer, but I swear it is moist, delicious and very worth the odd name (and process).
I know many people have recipe's for beer butt chicken (or whatever they want to call it), but I am really happy with this one. The flavours were not planned. At first I thought of a somewhat traditional spicy rub; I did that, but then as I was about to sit down once placing it on the BBQ, that I had this thought to make a glaze of fresh lemon juice and honey...the result was savoury, sweet with a mild heat behind it - mmm! I love surprising endings.
A few things:
- Pete won't share the secret recipe of the rub - it is something he makes and puts in the cupboard. BUT, I think it easily be replicated with a basic Cajun seasoning (though he swears it is nothing like it - but hey, I'm the one writing the blog entry). Also I am sure any basic spicy rub would be just as tasty.
- I rubbed the chicken down with butter as per a few other recipes I had seen around, but the skin, while good, could have been crispier, maybe a veggie oil of some sort would have been better?
1 3-5 lb roasting chicken
2 teaspoons butter or vegetable oil
2 tablespoons Cajun seasoning or spicy dry rub
juice from half a lemon
3-4 tablespoons honey
1 can of beer
half a potato or onion
- Preheat BBQ to med-low heat (our thermometer read 300 F).
- Remove giblets and neck from chicken, clean, and trim off extra fat.
- Rub chicken down with butter or oil,
- Rub in rub, both inside and outside of bird.
- Open beer can with can opener, poor out (or drink ;) 1/2 the beer.
- Oil the outside of the can to ensure it will be easily remove.
- Place beer can on counter and put the chicken on top of it, butt first!
- To ensure the moisture doesn't escape, plug neck cavity with potato or onion.
- Place bird onto the grill, over indirect med-low heat. Close lid and let roast.
- After the bird has roasted for 20 minutes baste with half the honey lemon mixture, repeat 10 minutes later.
- Allow to roast until the bird gets to over 180F in the thickest part of the bird (the juice also runs clear). For our 4 lb bird it took about an hour and 15 minutes.
- Remove the bird from the grill carefully with tongs.
- Get a parter while one holds the bird, the other carefully removes the can. Cover chicken with foil, allow to rest for 5 minutes.
- To serve quarter bird.