Tuesday, June 18, 2013

Beer Can in Chicken's Butt Barbecue Recipe - Margaret Ullrich

A couple of weeks ago I wrote about Father's Day.  It was about how Dads have changed since the 1950s.

I also talked a bit about Dads barbecuing…
     Speaking of the kitchen, a Dad's cooking used to be basic.  Raw meat plus fire produced small hard hockey pucks served with ketchup and relish in a bun.  Raw onion slices were added for the July first weekend.  Up to now the most exciting thing I'd ever seen a man do at that holiday's barbecue was to stick a can of beer up a chicken's butt so it could stand and roast.  It looked almost patriotic.  

I got a few e mails about that patriotic chicken with the beer in its butt.
No, I didn't make that recipe up.
Yes, it really is a recipe.
A very simple recipe.

Yes, I'm sorry I didn't post it before Father's Day.
But you can still make it for July 1st or 4th or whatever your national holiday is.
After the chicken is cooked you can put a small flag in one of its wings.
Or not.

About drinking the beer
If you'd rather not drink it, pour half into a cup.
Flat beer is also good as a hair conditioner.
That's what we did with leftover flat beer in the 1960s.
But it does seem like a waste when beer is not left over from a party.

About the beer left in the can after cooking...
It's gotten a bit nasty with chicken grease and stuff dripping into it.
Toss it.

About the rub...
The spices are just a suggestion.
If you've got a family recipe or a jar of something you got on sale, use it.

                        Beer Can in Chicken's Butt

Serves 4

Preheat barbecue for a medium-high heat. 

In a small bowl combine for dry rub
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon dried thyme

Remove giblets and the neck from 
1 whole chicken (about 4 pounds)
Do not truss the bird.
Smear the rub all over the chicken. 

1 (355 ml) can of beer 
Drink half of it (or not)
Punch a few extra holes in the can so the steam can escape during cooking.

Place the can on the grill grate.
Place the chicken on top of can.
Insert the can into the tail end of the chicken.
You should have the chicken, with the can in its butt, standing on the grill grate.
The untied chicken legs will make it look as if the bird is standing.
Especially if you've drunk a few beers.

Turn off the burners directly below the chicken.
Cover the grill and cook over indirect heat for 1 hour.

Brush chicken with 
1/2 Cup barbecue sauce
Grill uncovered 15 minutes, brushing with sauce occasionally, 
until internal temperature of thigh is 180º F. 

Remove the chicken from the grill and tent the standing chicken with foil.
Let it stand 10 minutes so the juices will settle, just like a regular roasted chicken.
Remove the can and place the chicken on a platter.
Carve and serve.

Saluting is optional.

1 comment:

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