Chook Me!

How do you make BEER BUM CHICKEN ie: where you stick a can of beer inside a whole chicken and BBQ it?

I have heard of this done many times, but I'm not sure of the specifics!

Public Comments

1. 1 12 oz. can beer (half full) 1 whole chicken (small size) 1 cup melted butter 1 T. garlic salt 1 tsp. pepper Place chicken over half full can of beer. Melt butter with seasonings and brush over outside to chicken. Place upright on grill with indirect heat. Cover and cook 1 ½ to 3 plus hours. Check and add butter as needed during cooking. Use other seasonings in the can of beer, inside the chicken cavity or mixed with the butter for different taste options. This is a fun recipe to play around with. http://www.gardenandhearth.com/BarbequeMaster/BeerButtChicken.htm
2. You can use beer or soda or juice. Prep your chicken. Wash and pat it dry. Rub it down with salt, pepper, garlic powder and onion powder. Next open up a can of beer, Dr. Pepper or pineapple juice. Pour off at least 1/4 of the liquid from the can. Set it on a flat cookie sheet. Grab your chicken and sit it down on top of the can. Pull legs a little forward to balance chicken. Place in the oven or on the grill and cook. It is so good. The chicken stays moist and the liquid in the can adds such great flavor you wont believe it. Enjoy....Alone or with a side.
3. In addition to the above answer, you can also use a cola drink, such as Coke, Pepsi, or Dr Pepper, or A lemon-lime drink. You can actually buy stands to put the can in and the chicken on, so it won't fall over. I have seen them at outdoors stores such as Academy, Bass Pro Shops, Cabellas, and even Wall-Mart.
4. Beer Can Chicken Recipe courtesy Bob Blumer Show: The Surreal Gourmet Episode: Thrilling Grilling Q) Why did the chicken cross the road? A) Because it couldn't remember where it left its beer 1 (4-pound) whole chicken 2 tablespoons vegetable oil 2 tablespoons salt 1 teaspoon black pepper 3 tablespoons of your favorite dry spice rub 1 can beer Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
5. My family has always cooked chicken with beer on the grill. Get a whole chicken and put an open can of beer between the legs of the chicken. The chicken should look as if it is standing inside the grill. You can season the chicken any way you like beforehand, but we use meat tenderizer and lemon pepper. The beer does not leave a beer taste and the alcohol of course cooks out so it is safe to serve to the entire family. When done correctly it comes out very tender and juicy. If you would like a good side item, you need to try a Vidalia onion, peeled and buttered and wrapped in tin foil. Place on the grill and cook until tender.