Mesquite Beer Butt Chicken
2009
(most ingredients are estimates. Feel free to adjust according to taste)
1 – Fryer chicken
1 – Can good beer (not that watered down crap like Bud Light) *do not adjust
1 – tsp Basil
1 – tsp Oregano
1 – tsp Garlic
1 – Tbsp Teriyaki Sauce
1 – Tbsp Worcestershire Sauce
1 – Tbsp Liquid Smoke
Chicken Rub
Mesquite Seasoning
Wood chips
Barbecue sauce (for serving on the side)
Open beer and drink half of it (we don’t want to waste it now). Put the other half in a metal can. (DO NOT USE A GLASS BOTTLE FOR THIS!) Add the Basil, oregano and garlic to the beer. Set aside.
Mix the Teriyaki sauce, Worcestershire sauce, and liquid smoke in a small dish. Use a meat flavor injector to inject the mixed sauce into the chicken focusing on the meaty area of the breast and thighs.
Season the chicken liberally with the rub and mesquite seasoning. Do not rub the seasoning in. Put the bottom end of the chicken over the can of beer. Place the whole thing straight up over indirect heat on a preheated outdoor grill (about 400 degrees).
Put your wood chips in a metal can or small dish. cover with aluminum foil with several holes poked in it. Place the can on a hot spot on the grill. If the chips start on fire, carefully extinguish them by covering the holes with another piece of foil. Let the smoke circulate through the grill.
Cook the chicken until it is at or above 180 degrees in the thickest part of the breast. Remove from grill and carefully (it will be really hot) remove the can from the chicken being careful not to spill the remains of the beer. Carve the chicken and serve with good barbecue sauce.
