OK today we decided on a great BGE dish: Big Green Beer Butt Chicken! A great way to prepare chicken, one of the best (I say ONE of the best because i have not yet mastered “Portuguese Chicken” and yeah….that’s really good in Portugal.. I might have to do an internship at the “Al Pendre” restaurant in the Southern Algarve).. Yeah… Ok back to Rik’s Big Green Beer Butt Chicken!
- Whole chicken ( I like the organic never frozen had-a-relatively-good-life no hormones bought-at-whole-foods hippie chickens the best. For a regular no-invitees dinner (Laura, myself and the (4(wow third, no fourth level of brackets, we’re going in deep)) kids) I use 2 chickens)
- Rub (Famous Dave’s today, everyone knows by now that I am pretty liberal when it comes to my rubs, whatever “feels good” at the time (Famous Dave’s pretty much always feels good))
- Apple Cider (a reoccurring ingredient!, apple cider and BGE go well together, is it the color?)
- Olive Oil (READ the bottle.. A lot of very evil people but all sorts of oils in a bottle (the S-word (see www.lose-it-laura.com on soy)), add a little bit of olive oil and call it….olive oil.. I like REAL OLIVE OIL. In recipes like this one i use “regular” extra virgin olive oil but if i want to taste it (bread dip or something) I use the first cold press stuff, awesome flavors.. maybe I’ll blog about olive oil someday)
- Balsamic Vinegar (again, check for ingredients, namely the (again) s-word)
- Beer!! (you will need about 12 ounces per chicken, 6 ounces in the “beer can” and 6 ounces in the basting spray.. I bought 2 ea 24 ounce cans odd all American Budweiser. I HAD to open the second can to top something off and could not let it go to waste. ERGO buy beer you like, but get a lager/pilsner for the best results on the chicken)
- Sittin’ Chicken Ceramic Roaster (seriously, invest in one (or two) of these, you can of course stick the chicken right on a beer can, but….Red Neck Evolution exists!)
- Spray bottle
- Roasting pan (I just use the one-time-use aluminum ones)
Set the Egg up for direct cooking, stabilizing it at about 400F. Undo the chickens of their giblets (if they come with them) and rinse them out. Rub the rub all over the chickens, inside and out. Make sure you get a fair amount inside! Let them sit for half an hour or so to get to room temperature.
Pour beer in the Sittin’ Chicken Roasters (i just pour as much as will fit), pour beer in the spray bottle (half full or so), and drink the rest. Pour about a cup worth of apple cider and some olive oil and balsamic vinegar in the spray bottle as well. No exact science, just see what looks good..
When the egg temperature is where it’s supposed to be, seat the chickens on their ceramic roasters and place them on the grill (direct heat). The ceramic roasters keep the chickens away from any direct grates and such, ensuring them to be cooked uniformly and evenly. The theory behind the beer in the ceramic roasters is that the beer starts to cook and infuses the chickens from the inside, keeping them moist and juicy. Why beer? Because Beer, that’s why.. Beer is liquid gold, nectar of the Gods, only the best for my chickens….. OK, remember when i said to rub the inside? Well the beer fumes will pick that rub up and soak it into the chicken.. Oh man!!
Let them go until they start to get a nice brown color (check every 5/10 minutes). When they have a good color, take the chickens off the BGE, place them in the roasting pan and give them a good blast with the spray bottle! You’ll know they love it because there’s going to be a lot of hissing and smoking and spitting!
Spray the chickens every 15 to 20 minutes, make sure you soak them every time. This will give them a great sweet/savory flavor. After about an hour, hour and a half, check the internal temperature of the chicken. I make sure every part is over 170F, today i found that the coolest part (the joint) was at 178F and the hottest at 189F. In the non-BGE world this would mean OVER COOKED.. BUT in the Big Green Beer Butt world this is just fine!
Take them off the BGE, spray them one more time and cover them with tin foil to let them rest for like 15 minutes, carve them up and.. be prepared to eat the juiciest. tastiest chicken you’ve ever had!