Beer can barbecued chicken
1/2 medium onion
4 or 5 fresh rosemary sprigs
Set up barbecue for direct heat, 275-300 degrees F.
Cut lemon and onion into rough chunks and place in steamer along with rosemary sprigs.
Fill steamer with white wine and place in center of drip pan.
Rinse chicken with water, remove giblets, and place upright over steamer.
Rub skin with olive oil and sprinkle with poultry seasoning.
Use wooden skewer to sew neck hole shut.
Roast chicken for 1-3 hours, until internal temperature is at least 165 degrees F.
Check multiple points around chicken, including thigh joints.
Remove from heat and serve immediately.
There is something deliciously hilarious about this recipe that appeals to all men. Beer combined with bored hillbillies is guaranteed to result in either disaster or hilarity. In this particular case, depending on whether or not you are the proctologically doomed chicken in question, it’s a little bit of both.
Beer can chicken
Saturday, February 7, 2015 - 12:25pm