Kev's Barbequed Beer Butt Chicken
This chicken is the juiciest, most mouthwatering bird you'll ever try. I also like the aspect of theater when you cook it, because it looks so damned weird on the grill, people will wonder what brand of crack you switched to... This bird is simply deeee-licious! The beer inside the cavity steams the chicken from the inside, keeping it moist and juicy, while the dry heat of the grill forms a nice, crisp skin.
This chicken is the juiciest, most mouthwatering bird you'll ever try. I also like the aspect of theater when you cook it, because it looks so damned weird on the grill, people will wonder what brand of crack you switched to... This bird is simply deeee-licious! The beer inside the cavity steams the chicken from the inside, keeping it moist and juicy, while the dry heat of the grill forms a nice, crisp skin.
- olive oil
- 4 cloves garlic
- 1 whole chicken 4-5 lb
- 1 16-oz tall can beer
- 4 cloves garlic diced
- favorite beer (for the marinating chef!)
- seasoning for the chicken
- or use a seasoning blend of your own kind--
- basil and/or rosemary (fresh)
- 1 pinch cayenne use more rather than less
- 1 lemon sliced (optional)
- these latter ingretients are pushed under the skin
- Carbohydrate 12.1624725 g
- Cholesterol 230 mg
- Fat 55.3449525 g
- Fiber 1.88039992427826 g
- Protein 58.7184475 g
- Saturated Fat 14.4836583333333 g
- Serving Size 1 1 Serving (518g)
- Sodium 223.645166666667 mg
- Sugar 10.2820725757217 g
- Trans Fat 4.24126083333334 g
- Calories 826 calories
Step-by-step
- Start with a hot grill (coals all white and ready to cook). Drink about 1/4 of that can of beer. Set it aside 3/4 full and have a couple of full ones, real beer this time-- no sissy canned stuff.
- Get the chicken ready for cookin! Trim some of the fat, get rid of the giglets. Rub literally with your favorite meat rub. Push your fingers under the skin and push in remaining ingredients. Get a can opener or some such tool and open up the top of the can and drop in the crushed garlic.
- Oil up the can and lower that chicken over the top of it. The beer can goes into the chicken's body cavity and allows the bird to stand upright.
- Cover your grill and cook the chicken until its wings are loose and the skin turns clear. Or.... until a thermometer in the deepest part of the meat (thigh of the chicken) not touching bone registers 180 degrees F.
Kev's Famous Barbequed Beer Butt Chicken: A Backyard BBQ Masterpiece
As a busy working mom, finding time for elaborate cooking projects can be challenging. But sometimes, you just crave that delicious, show-stopping meal that will impress your family and friends. That’s where Kev’s Barbequed Beer Butt Chicken comes in. This recipe isn't just about the incredible taste; it’s about the fun, the simplicity, and the unexpected wow-factor it brings to any gathering. Let me tell you, watching this beer-can chicken stand proudly on the grill is pure entertainment. It's the kind of dish that sparks conversations and creates lasting memories.
I discovered this recipe a few years ago, and it’s quickly become a staple in my household. The beauty of it lies in its simplicity. Forget complicated marinades and hours of prep work. This recipe requires minimal effort but yields maximum flavor. The beer inside the chicken not only adds a subtle depth of flavor but also keeps the meat incredibly juicy and tender. The crispy skin adds that perfect textural contrast, and the aroma alone is enough to draw everyone to the backyard. Seriously, the smell alone makes this recipe worth trying.
The Magic of Beer-Can Chicken: The secret to this recipe’s success lies in the beer-filled can. Acting as a stand, the can helps the chicken cook evenly, allowing the heat to circulate around the bird. The beer steams the chicken from the inside out, resulting in unbelievably moist and tender meat. I've tried other methods of cooking chicken, but this one consistently delivers the most delicious results. It's simple, it's effective, and it's a guaranteed crowd-pleaser.
Beyond the Grill: While grilling is the traditional method, this recipe can be adapted to other cooking methods. If you don’t have a grill, you can easily bake this chicken in your oven. Simply place the beer-can chicken in a roasting pan and bake at 375°F (190°C) until cooked through. Adjust cooking time accordingly.
Serving Suggestions: To complement the richness of the barbequed chicken, I love serving it with a simple side salad or some grilled vegetables. Corn on the cob is another excellent choice. I also add a refreshing twist of lemon slices to my chicken for an extra zing! This hearty dish pairs perfectly with mashed potatoes or rice, creating a filling and satisfying meal.
Recipe Variations: Don't be afraid to experiment with different flavors! Feel free to use your favorite beer, and substitute different herbs and spices based on your preferences. A blend of rosemary and basil, or a dash of cayenne pepper, adds a delightful kick. You can also add other aromatics to the can, such as chopped onions or peppers for an extra layer of flavor. The possibilities are endless!
Making it a Meal: This beer-can chicken is a complete meal on its own, but if you're looking to add some sides, consider the following:
- Classic Coleslaw: The creamy coolness of coleslaw perfectly balances the richness of the chicken.
- Potato Salad: A classic picnic side that always hits the spot.
- Grilled Corn on the Cob: The sweet corn adds a delightful contrast to the savory chicken.
- Pasta Salad: A lighter option for those warmer days.
This recipe isn’t just about making a delicious meal; it’s about the experience. It’s about the joy of gathering around the grill, the aroma of grilling meat filling the air, the laughter and good company. So go ahead, give this recipe a try, and let the wonderful smells and tastes of Kev’s Barbequed Beer Butt Chicken create lasting memories for you and your loved ones. Trust me, it's worth it!
