"Beer butt chicken" is actually a recipe I've been wanting to make for years, but for whatever reason never tried it until a few weeks ago. I am absolutely a convert now. There are lots of recipes out there on the internet for this, but ultimately I just decided to do it like I would roast it in the oven. Here are the steps:
1) Rinse and pat dry a whole chicken, approx 5 pounds.
2) Open beer can, drink a few big gulps (or, if beer is not your drink of choice, just pour a little out so the can is not completely full). Set beer can into fancy grill beer-holder and place in the middle of a disposable tin pan (see picture)
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.3) Wiggle chicken onto beer can.
4) Brush all over with melted butter, and sprinkle liberally with seasoning of your choice (I used herbs de provence)
5) Heat grill to medium high heat. Place pan on grill, close lid, and grill for one hour and 15 minutes.
6) Enjoy!
Ours was fabulous - crispy skin but moist and rich meat. There was no actual beer flavor we could discern, but the meat was wonderfully smokey. And we had perfect leftovers to use the next day for a pesto, mozzerella, and chicken pizza. So good!!
