Got my first beer chicken on the grill......

Unknown

I've got the chicken lightly sprinkled with Tony's (I'm still waiting to receive my dizzy rubs) and have a half can of Coors underneath with some seasoning in the beer. I threw a couple taters on the grill for a slow cook too (they might turn out ok?). I'll let everyone know how it goes. I'm also using my ET-73 wireless thermometer for the first time and so far so good on it.

Unknown

Followup.......[p]Well, The beer can couldn't hold the chicken up so it fell over. I used the two taters that are on the grill too to prop the chicken back up. I probably lost a good 25-30% of the beer bu hopefully it'll work out.

Pakak

TideJoe,[p]Is that what you call drunken chicken? LOL Never have tried the beer butt, got started doing spatchcock and have had good success with that method. Only thing is, I can only do two at a time on my large, guess I'm getting big chickens! I've seen picks of several beer butts at once!

Mike in MN

TideJoe,
Hey, no one ever said it would be EZ! I have to admit, I found some humor when I read about your "problems." I know, because the same thing has happened to me....It's like losing fire on an overnighter, the flaming chicken that was doing so nice, the soup boiling over on the stove, burning ANYTHING in a pot, walking away from the grill for about 10 seconds too long....It's just a shrug of the shoulders, another lesson learned in life. [p]Next time, you may truss that bird to the can so it feels a lot more stable B4 you put it on the grill.[p]Like I always say, "Sometimes it works, sometimes it doesn't."[p]Imagine working four hours on dinner, and the wife doesn't like smoke (think egg) and she tells you the finished product tastes like lighter fluid...(it didn't)...That was my first spatchcocked chicken on the egg. It still rubs me wrong.[p]Mike in MN

Unknown

Chicken still turned out great even though we had to improvise a couple times during the process. I got the chicken up to about 160-165 on the grill and then the fire started going out (not enough charcoal..... I'm still learning) so I preheated the oven to finish it off and it still tasted great. Next time I'll just be sure I can keep the chicken propped up correctly (I'll take any suggestions) and make sure there's plenty of lump in the firebox. Even after the problems it still turned out great.

Dock of The Woods

TideJoe,
The end result is what counts, a good Beer Butt Chicken is hard to beat. As for the falling over part you can buy a stand to put the chicken on and the beer fits under the stand. I have a stand and have never had a problem. You can get one at the BGE store or most places that sell grillin/cooking supply's. good luck on the next chicken![p]Hugh, Sitting on "The Dock of The Woods"

Mike in MN

TideJoe
When I get the beer can set, and the bird stood up properly on my cutting board, I tie everything in a nice, stable position. I let the tail and the legs act as downriggers/stabilizers to help hold and balance the whole operation. Most beer butt pictures do not show any string....but I like to truss it up a bit. Not so "tippy."[p]Mike in MN