Beer Butt Chicken

This is totally unconventional but whatever it's really yummy. The recipe came from allrecipes.com with some modifications for my own taste.

You start with a full chicken in the 4-5lb range on the outside you baste
1/2 c. Melted Butter
3T Garlic Powder
4T Chicken Seasonings
1t Paprika
1/2t Cheyenne Pepper
Salt to taste
Pepper to taste

Let that sit for at least 3 hours but overnight is better. If you feel up to it you can loosen the chicken's skin and get some of that baste underneath. I didn't do that but it would definitely add to the flavor of the meat.

In a 12 fluid ounce beer can (we used soda cans as the beer we had was 24ozs) mix
6ozs of Beer (totally your choice)
2-3 Garlic Cloves
3T Chicken Seasonings
Salt to taste
Pepper to taste
I used a can opener to take the top off completely.
I have heard that cherry cola and ginger ale work well to. I could see that since it's the boiling of the liquid that keeps the chicken moist, so really ANY liquid could work but the beer added flavor so keep that in mind when you choose a liquid.

Make sure you baste the outside of the can with veggie oil before you insert it into the butt of the chicken.

Place on a cookie sheet and grill over low heat for about 3 hours or until the internal temperature reaches 180 degrees F (80 degrees C).

It is also possible to bake it (obviously we didn't do that). 350 for about 15 minutes per pound (or about an hour/ hour and a half).

Final meal.

I served mine with grilled corn on the cob, fresh home made rolls, and garlic cheese mashed potatoes. Yum, yum, yum.

Oh and the leftovers were moist the next day!