BEER CAN CHICKEN

I was requested by upper management today to BBQ a beer can chicken.

I thought that I have written about the wondrous beer can chicken before but I can't seem to find it in my highly sophisticated files. So here goes.

The technique goes thusly.   

First steal a chicken. Whoops wrong recipe. That's how the recipe for authentic Hungarian Chicken Poprikash starts out. You clean out said chicken by pretending that you are a poultry proctologist and reach way up the south end of the bird and pull out anything that you're not planning on eating. Such as paper bags full of offal and the like. If there happens to be a neck stuffed in the other end, get rid of it.

Next, dry the bird with a paper towel inside and out. Salt and pepper the inside cavity.

Then get a can of beer out of the beer locker and drink half of the can of beer. Good God, don't use light beer or kumquat flavored ale. Use real beer because when the bird is cooking steam from the can of beer will wisp up and help the inside get done in a deat heat with the exterior. Just as wine in a fancy shmancy French casserole. You would use a wine that you would actually drink.

Enough about the virtues of using the proper beer for cooking.

Now light off the grill, gas or charcoal and let it get warmed up to temp.

Use the beer can as a suppository just as you would with a know-it-all. Once the bird bird is properly situated with it's can be sure it is balanced properly so it doesn't topple while cooking. Then give the bird a massage with unsalted butter and sprinkle the herbs of your choice over the outside along with salt and pepper.

Pop the little guy on the grill and give him his sauna. 

Cook to your liking which should be about 170 Deg. F. in the breast.
Stand by for the onslaught of compliments. 
You can use one of those stainless steel chingausos  but then it now longer is a BEER CAN chicken.