Give your chicken a can of beer before u grill it.

...back to debating ONLY grillin ' hey gang?

So, let me stir the Beer Butt Chicken debate a little that was held a day or so back...

Clich here for the Detroit Free Press Article on Beer Can Chicken which indicate the beer ONLY serves to assist in steaming the chicken and adds no flavor. You're Serve. BTW, I actually don't CARE, I rarely cook this method anyway and when I do it is always moist when cooked to the right temperature anyway.

Here is the text from the article for those not trusting the link:
Posted: July 4, 2010
SUNDAY SUPPER - Give chicken a beer before you grill it BY SUSAN M. SELASKY-FREE PRESS TEST KITCHEN DIRECTOR

You can call it your patriot duty to celebrate Independence Day with independence from the kitchen.
And what better way to celebrate than with beer can chicken?
It's a novel -- and easy -- way to grill a chicken: Get a whole chicken, season it, stick it on a can of beer and grill.
You'll find some kind of recipe for it in many grilling and barbecuing cookbooks. Some recipes call it beer butt chicken, because the chicken sits on a can of beer. But you don't have to use a beer; a pop can will work, too. There are even grilling accessories designed to hold the can of beer and the chicken.
You can cook one or several whole chickens on the grill -- depending on the size of your grill. My home grill will hold six comfortably -- enough to feed a crowd. And the prep needed is pretty simple, too:
• Season the chicken inside and out.
• Open the can of beer, pour some out and season the remainder in the can.
• Position the chicken on the beer can and place on the grill. Grill away.
The beer helps steam the chicken without giving the meat any beer flavoring. Cooking a whole chicken this way just about ensures it will not be overcooked or dry.
It's best to grill beer can chickens over indirect heat -- away from the heat source -- for even results. It also helps prevent burning or charring of the legs, which are closest to the grates.
If you are doing more than two chickens, you will most likely need to cook them over direct heat. Just be sure to start the grill on medium-high and reduce the heat to low with all burners. Keep an eye out for flare-ups -- and have a squirt bottle of water handy to tame any flames.
Because the chicken sits upright, the fat drips and bastes the bird -- just like how those grocery rotisserie chickens are basted.
If you use a gas grill with a warming rack, it's best to remove the rack first because it could knock over the chicken when you close the lid.
Once the chicken is done, be very careful when removing it from the grill. The best way is to slide a wide metal spatula under the can while using tongs at the neck to hold the chicken steady and to transfer it to a platter.
Let the chicken rest at least 10 minutes. Use tongs again to lift it off the beer can. Carve the chicken into serving pieces and grab another beer.
Contact SUSAN M. SELASKY: 313-222-6432 or sselasky@freepress.com.


The recipe printed in our paper tonight was not on the website when I went there...sorry.

KEEP ON EGGIN'


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