[On Food, Drink, and Meat] Beer cans and chickens

[Jamie Waldron]

We had the absolute pleasure of being invited out to sample some great food last night.
Once the process got under way I found it absolutely necessary to document the process.
I've never had it before and to be honest, never was all that curious. I stand corrected now, but prior to last night I chalked to whole process up to being limited exclusively to frat parties and tail gate drink-fests.
A google search this morning opened up the flood gates to a world of beer can (or, beer butt) chicken being explored by people all over the map. Sites are built around them, recipes are tweaked in order to yield the best results, books have been written, and restaurants are adding them to their menus with gourmet twists.

For our 2 birds last night the process was simple;

2 large roasting chickens
2 tall beer cans. We used a Fuller's Porter and an Abbott's Ale.

First we took a taste of each beer for ourselves, seasoned the skin and cavity with salt, pepper, and various other dried spices, inserted the cans into the cavity of the chickens, then placed the birds on a preheated to 350 F BBQ and let them do their thing for approx 75mins.

Results: Delicious.






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Posted By Jamie Waldron to On Food, Drink, and Meat at 4/25/2010 10:20:00 AM

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