Photo: Beer-in-the-Rear Chicken Recipe
Ingredients
- 1 (3-pound) chicken
- Seasoned salt
- Paula's House Seasoning, recipe follows
- 1 (12-ounce) can beer
- 1 sprig rosemary
- Assorted barbecue and hot sauces, your choice
Directions
Wash and drain the chicken and pat dry. Season the chicken inside and out with the seasoned salt and House Seasoning. Refrigerate until ready to cook.
Prepare the charcoal grill. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Insert the sprig of rosemary into the can, then place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork.
Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters.
Note: 1 chicken serves 2 to 4, depending on appetites. My crowd can all eat a half a chicken each, easy.
Paula's House Seasoning:
1 cup salt
1/4 cup garlic powder
1/4 cup pepper
Combine ingredients in a small bowl.
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By South Texas Bar...
South Texas
on November 08, 2012
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You can't go wrong with a beer in the rear chicken. Paula has a good recipe. I added lemon and a small portion of a serrano pepper to add more flavor. Don't forget to pour the remaining beer over the smoked bird. That same beer can also make an awesome gravy too.
By galeadenise
Malta
on September 10, 2012
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Incredibly flavourful! My husband is always avoiding extra calories and he ended up eating the chicken skin coz it was so good! All I do different is I reduce the salt in the house seasoning to make them equal parts so they all come down to 1/4 cup because it was way to salty. Also, I omit the rosemary and put a lemon wedge in the chicken instead, and two slices each side of the breast under the skin. You have to be very careful when getting it out of the oven ( if you're cooking it in one because it can tip over and burn you. Totally easy and so worth it!
By phystew
on January 04, 2012
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I loved the chicken but dangerous to cook. Cooked on BBQ and when chicken was done I went to take chicken off can which skyrocked like a missle and burnt my stomach. Lucky it missed my eyes. Would never cook this again evem though tasted great.
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