Beer Butt Chicken July 10

After David and Erin raved about Beer Butt Chicken we decided we had to give it a try. We used the Weber recipe and fired up the BBQ. I had also read a similar recipe that David and Erin sent us.

Well, this was definitely a learning experience for us. I made the rub, rubbed down the chicken and then proceeded to stick the chicken on a Budweiser beer, with some beer poured out. We set the chicken on an aluminum pan with some water in it to catch juices and put the pan on the grill on the side of the bbq where the burner was off since this was supposed to cook on indirect heat. Since our bbq doesn't really have a medium setting we had to guess as to what medium was.

The bird took longer to cook than I would have liked. The 4 pound bird was done in 2 hours and 20 minutes. We think now that the heat could have been higher all along, and it took longer because of the pan. The chicken was definitely super moist when done, but it seemed to lack flavor. The skin was tasty because of the rub, but somehow the flavors didn't carry through inside the bird.

I would make this again however I would turn the heat up from the start, and perhaps not use an aluminum pan. I'd also consider trying to add more flavor - maybe sticking garlic cloves or rosemary inside the beer can, or using the rub David and Erin sent, and even using hickory chips like D+E did on Sunday.