Wednesday, May 25, 2011

Beer Butt Chicken

Schools Out!!!  Well... at least for the kiddos.  I gotta do inventory.  YUCK :(

I have a very summer vacationy recipe to share today.  It's one of those I have saw on a billion blogs and never got around to making.  Until now.  There are several versions, but this particular one comes from Mommy's Kitchen. It's a Paula Deen recipe.  I love Mommy's Kitchen and Paula Deen. If you like the taste of beer, you will love this recipe.  I. don't. like. beer.  Need I say more?  Lot's of people love this recipe.  It was highly recommended.  I'm just not one of those people.  My mom always says if you don't have anything nice to say, then don't say anything. So... this was the juiciest chicken recipe I have ever made.  To bad it tasted like beer and Rosemary.  Two things I don't like.  I'm feeling like the Grinch so I will shut up now!  Don't let my review sway you from trying this recipe.   If you like beer that is.  Enjoy... even though I didn't :)

BEER BUTT CHICKEN
1 (12-ounce) can beer (we used the kind with mountains on it)
Paula Deen’s Seasoned Salt or Lawry's seasoning salt
1 (3-pound) chicken
1 - sprig rosemary

Wash and drain the chicken and pat dry. Season the chicken inside and out with the Seasoning Salt and House Seasoning. Refrigerate until ready to cook. Prepare the charcoal grill. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Try and open the can as much as possible or completely using a can opener or knife (be careful). Insert the sprig of rosemary to the can, add some more of Paula's house seasoning into the can then place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork. Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters.


PAULA'S HOUSE SEASONING
1 cup salt

1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

4 comments:

ARLENE said...

I love this recipe. I'll have to pick up an oven stuffer this weekend to kick off the summer BBQ season.

Lynda said...

I haven't tried this recipe, just because I don't like beer either Heidi. but it's too bad you didn't care for it after going to the trouble of cooking it! :)

BuyWoWAccount said...

I was wondering why was the chicken placed that way. Never tasted one mixed with beer. This sounds interesting!

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Chris said...

I don't taste beer in beer butt chicken but I'm not a big fan of that chicken. I prefer butterflying chickens for even cooking.