Beer Belly Chicken - serves 6 - 8
This my favorite way to cook chicken and is also known as "Chicken on a Throne" or "Beer Butt Chicken." Whatever the name, this is an established classic and one of the best ways of cooking a whole chicken ever. I do two at a time, so cut the ingredient amounts in half for one bird. If you don't like the spiciness of a dry rub, just omit or use freshly-ground black pepper. Included are instructions for barbecue or the grill.
- your favorite dry rub (you can omit or use black pepper)
- 2 whole chickens, 3 to 4 pounds each
- 2 12-ounce cans beer, or 16-ounce cans (if you're thirsty)
- 1/2 small to medium onion, chopped
- 1/4 cup cider vinegar, or white wine vinegar
- 4 cloves garlic, chopped or crushed
- 1 lemon, quartered
- 1 Tablespoon dried mint
- 1 Tablespoon dried rosemary
FOR BARBECUE:
THE night or a few hours before cooking, cover the outsides of the chickens well with the dry rub, massaging a bit inside the carcasses as well (if using black pepper, sprinkle generously and rub in). Place the chickens in large Ziplock bags and refrigerate.
WHEN ready to cook, remove chickens from the refrigerator and allow to sit at room temperature for 30-45 minutes. Meanwhile, start your smoker fire and develop coals for low heat (or grill - see below).
OPEN the two beers and drink exactly half from each. Use a can opener (or a C-rations opener) and remove the tops from each can. Place half the onion, vinegar, garlic, mint, rosemary, and lemon in each can. Insert the cans into the cavities of the birds so they rest upright with their legs bent forward (this forms a stable "tripod"). The chickens will now BBQ at "attention" while the insides are steamed and flavored by the beer mixture.
PLACE the chickens in the smoker and cook at your BBQ's standard temperature (220 to 250 F or 104 to 121 C) for about 1 hour per pound of chicken - should take about 3 to 4 hours. When done, the chicken legs will move freely and internal temperature will be 170 to 180 F (77 to 82 C). NOTE: Some folks prefer to cover the chickens with foil after a couple hours of smoking because like any other seasoning, too much smoke can be too much.
REMOVE chickens from smoker and remove beer cans. Allow chickens to sit for 5 to 10 minutes before carving. Remove skins (if desired), carve and serve immediately with your favorite barbecue sauce on the side.
FOR THE GRILL:
Charcoal Grills: Prepare chickens as above. Mound coals to one side of grill bottom, light and get ready for cooking. Place drip pan at bottom of grill under chicken and to the side of the coals. Sit the chicken on the grate over the pan side. Cover grill and indirect cook until done (may cook faster this way so watch it).
Gas Grills: Same as above but set one burner to low or medium heat and keep one burner off. Place drip pan on top of the off burner. Cover and finish cooking in the same manner as with charcoal.