Once in the kitchen, simply rub your Chickens down with olive oil and a good Cajun seasoning. Sometimes I will also inject the birds with a homemade Creole sauce. Next carefully cut the top off a beer can with some scissors. Fill the can half with beer, a whole clove of Garlic and fill the remaining portion with your favorite red-hot sauce and apple cider vinegar. Place the beer can in the holder, and insert into the bottom of the Chicken. The Chicken will cook standing up. If you like a smoke flavor, then cook the chicken on the grill with a smoker box as shown in the picture. I have also cooked the bird in our toaster convection oven. This is a great way to save on electricity and does an awesome job of cooking the Chicken.
The trick with beer butt Chicken is that it is incredibly moist and just packed with flavor. This is one fantastic and efficient way to prepare chicken and the stock you make from the carcass will be about the best you will ever have. What kind of beer to use is really a matter of preference. Better the beer, the better the flavor of the chicken will be. I like to use a nice brown ale for a rich smooth taste-Chicken that is!
What we do is prepare and cook the chicken usually on a Friday afternoon, make the stock after dinner as well as fresh home made Chicken salad for the next day. Nothing beats a beer butt Chicken salad sandwich while bottom bouncing for Flounder in the Chesapeake Bay. For your springtime travel, your family will love traveling around the state with a picnic basket full of fresh Chicken salad sandwiches. Also, one very economical way to feed your family. We buy Chickens on sale for only about $3 dollars and freeze them, considering the soup made from the stock and the leftovers for salads, etc, you're only looking at pennies per serving saving you more money-To Travel!!