Beer Butt Chicken

I’m used to cooking for only two people most of the time—at most two couples.

That isn’t my present circumstance, however.I’m cooking for SEVEN—four adults and three hungry teen girls that seem to want a snack every hour, on the hour.

While a couple pounds of lunch meat and cheese and a few loaves of bread can take care of lunch, dinner is another matter entirely.

My solution, when the going gets tough, the tough crack out…

THE CHARCOAL GRILL.

I’m what you call a Grill Snob. A so called purist…I’m a charcoal man through and through, and I absolutely refuse to use any petroleum products in association with my grilling.

No Propane. No lighter fluid. I have an electric resistance starter for my charcoal. It takes a little longer, but your food doesn’t smell like a diesel truck transmission when you get through cooking it.

There is usually some beer involved in the process, however, and yesterday I found a new use for beer in association with grilling. I cooked something called beer butt chicken—two four pounders—for dinner.

Did I mention that they were delicious?

And really moist?

Well they were.

That is the point in cooking beer butts. You pour ¼ of the beer in each can out into an aluminum pan, stick the beer can with the rest of the beer into the cavity in the chicken, and sit the whole shebang on the grill. The beer in the can boils out while you are cooking and keeps the bird nice and juicy, while the beer in the pan evaporates and keeps the outside wet.

My chickens spent the night before cooking in a nice brine solution, then I did my spicy BBQ rub on one and cooked the other plain (other than a little salt and pepper.) I served my home made Kansas City style BBQ sauce on the side, along with a fancy Asian cold slaw and Red Potato salad.

Don't you wish you were hanging out on St. Simons Island with me this weekend?