Beer Butt Chicken

What with all this warm weather I thought it was time for BBQ-based creation. I’ve done many things on a BBQ (I can’t be horaced to spell out barbecue, oops just did it) all with mildy boring results (generally I find BBQ food to be like normal food only a bit more burnt).

But then I suddenly remembered from somewhere where someone stuck a can of beer up a chicken’s arse (or is it the neck? Never realy got to grips with which end was which with a plucked de-headed chicken) and decided I had to do that.

So I did.

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The reason for sticking a can of beer up a chicken’s backside (or down, it’s throat) may not be immediately obvious. Let me enlighten.

For starters, open the beer. If you didn’t open the beer you would blow the chicken up. Actually that sounds like fun, might try it next time.

Once in the oven, boiling beer keeps the chicken moist. The whole thing is a bit undignified but lets face it, if you can stick a can of beer into the nether regions of a chicken, it probably isn’t worried about a lot.

For Beer Butt Chicken you will need

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  • 1 chicken
  • 2 tbsp smoked paprika
  • 1 tbsp mustard powder
  • 2 tbsp dark brown sugar
  • 2 tsp dried thyme
  • 2 tsp cayenne pepper
  • 2 tsp celery salt
  • ground pepper
  • olive oil
  • oh and a can of beer

It’s easy really. Fire up the barbie. Get the can of beer and use a can opener to remove the top:

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Stella is ideal – the can top is tapered to ease penetration of the chicken by the can. Nice! Now mix all the dry rub ingredients together.

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Now check how the BBQ is doing.

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Mmm. Not good. Let’s move this operation indoors.

Stick the chicken onto the beer can (remove some of the beer and use for medicinal purposes).

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Drizzle olive oil over your bird and apply the dry rub. Roast in an oven at 180 centigrade for an hour and a half. Check and baste half way through.

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Disaster! My bird fell over. Too much Stella. Right the bird and continue cooking.

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A bit lop-sided on the dry rub but a glistening end-product non-the-less.

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Ignore the oil and fat – focus on the delicious BBQ chicken that never went near a BBQ!

30 thoughts on “Beer Butt Chicken

  1. I’ve never tried this on the BBQ, just the oven and my chicken must have been deader than yours because he never moved. The only problem I had was trying to get the beer can out of his arse so I just said fergetaboutit & cut the meat off around it. I only put a 1/2 can of beer up there & give my husband the other half so he doesn’t feel too bad about sacrificing his beer. Great post!

  2. I tried this once–on a grill with indirect heat–didn’t work out for me, but then, I was using Lone Star beer. Probably shoulda gone with a good Stout. (for me; not the chicken)
    Cheers (and I do love the photos)

    • I saw that post. And I believe he is missing the point. The point is that sticking a beer can up a chickens arse (or rather down its throat. Or is it it’s arse…anyway the point is it is just the kind of idiotic thing that cannot be not tried. Also I believe you have solved the mystery as to why it fell over – it farted! Or maybe the gases from the beer built up and it tried to take off…

  3. That bird and I have two things in common. we both love Stella, and we both fall over when we drink it. My most favorite post yet. Thanks for brightening my morning!

  4. One of my husbands co-workers just gave us a gizmo to do this very thing! It looks a bit painful though… not sure I’m into that sort of thing? ;P Thanks for posting this – I’ll definitely be giving it a try now!

    • It was definitely one chicken that was better off dead. My tip would be don’t cook it as long as you would a normal chicken but then don’t undercook it of course.

  5. This seems like just the silliest idea, doesn’t it? But it really does help keep the chicken moist! I’ve not done this in quite a while, but your fun post makes me want to go out and buy a chicken. And a can of beer. πŸ™‚

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