Revisiting Beer Butt Chicken

I know it's fun to say "beer butt", but doesn't the beer can go in the neck end of the bird?

Francesca Knowles wrote:
I know it's fun to say "beer butt", but doesn't the beer can go in the neck end of the bird?

Take a look at the photo, Francesca.:S

Super Dave: Now that's one tasty looking bird. How long did you roast it?

Herself is wanting a copy of your vinegar-dressed cole slaw. Would you be so kind to pop it on here?

Nice job, Super Dave. Been a long time since I did one too. May have to rectify that soon...

Aaaaarrgh...duplicate post!

magnusfide,
It was a rachel ray recipe:

Ingredients
1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons peanut or vegetable oil, eyeball it
1 sack, 16 ounces, shredded cabbage mix for slaw salads
1 teaspoon salt
Salt and pepper
Directions
Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.

Francesca,
Only if the chicken had its proverbial head up its #$*. LOL!

Nice looking bird.........really nice looking.

Smoked some ribs the other day. I do love my Weber Kettle.

Gonna have to do a 'beer butt' chicken soon

magnusfide wrote:

Francesca Knowles wrote:
I know it's fun to say "beer butt", but doesn't the beer can go in the neck end of the bird?

Take a look at the photo, Francesca.:S

Super Dave: Now that's one tasty looking bird. How long did you roast it?

Herself is wanting a copy of your vinegar-dressed cole slaw. Would you be so kind to pop it on here?

Beer Butt chicken is exactly that. The can goes in the tail end. That allows the chicken to balance on the legs, if you don't have one of those fancy stands.

What kind of beer?

If you use Lite beer is it less fattening? :)

I usually use whole birds that I buy at Costco and they are typically 4 lbs + birds. I use 30 briquettes on each side of the kettle in in-direct method and cook for at least and hour and 20 to an hour and 30 minutes. When I see the meat start to shrink up the drumstick and expose a little bone, I know I'm about there.

I'm not a fan of putting the beer in the chickens butt. I just can't see it being any different than water, maybe it's just my palate. I don't mind drinking it while I'm cooking though.:-)
I use water and then fresh thyme and/or basil when I have them. I also open the can up quite a bit with an old can punch. If you haven't tried Webers Beer Can spice rub you should. It's the best I've come up with and I make all of my own smoking rubs. Some of you might agree.