Frau Blücher's beer-butt chicken

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Don't forget to place a half large lemon, or onion, or potato, or whatever you want in the neck hole. That helps to keep the steam inside the bird.

Also, I'm sure we all know to brine any poultry before cooking it.

Why don't restraunts sell butt chickens?

We do that often on our Weber kettle. No beer, just water, beer belongs in my mouth and not some---you know. We use Weber Beer Can chicken spice and if you haven't tried it you should. I rub the chicken with some olive oil, sprinkle on the spice, drop some thyme or rosemary sprigs in the water and cook in the center with coals around the edge.

hokeypokey wrote:
First time I made this, I set the bird, beer and rack in a "good" cake pan. It was so bad, I had to throw it away. Now I use an aluminum pan from the Dollar Store.

Good idea!
You can also line the bottom of the drip pan with sliced celery, onion, and carrots, I find it adds some flavor and the fat doesn't burn on the pan. Mine has the grill insert vs a household pan and I hate to try to chip char off the attached drip pan.

First time I made this, I set the bird, beer and rack in a "good" cake pan. It was so bad, I had to throw it away. Now I use an aluminum pan from the Dollar Store.

MPI_Mallard wrote:
OK,,i kid-u-knot this really rocks!!Simply get a decent whole chicken,stick a 1/2 filled beer-can/beer-butt chicken rack up it's,,,,can and oil it,smother it in montreal chicken spice,fill the drip pan with some water mixed with chicken bullion and go to work!with yer' grill up to 350 or so bring that puppy up to 180 degrees basting regulary and take it off the grill,tent it in foil fer' a half an hour and go nutz,it's simply the best chicken ever!

Red Green:
It was a great day for mankind
when we figured out that we could
outrun a chicken!!

It works well with ginger ale and white wine, too. I usually throw some garlic and herbs in the cavity first and drop some into the soda can. And for a small chicken you can use those smaller ginger ale cans. I usually put the side the chicken's not on on high heat and the burner under the chicken on low so it gets more indirect heat. I have a Stok grill with inserts for various things including beer can chicken. Always so good! Try basting with a combo of Cajun oil or Tuscan oil (with the seasonings and herbs in it) and some kitchen bouquet and a little soy sauce. Delicious!!