Frau Blücher's beer-butt chicken
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 pa...
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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!!
