drunken chicken- any advice?

[Davey Boy 2.0]

we're going to give the drunken chicken a try this w.e., shoving the beercan up its arsal cavity and letting er rip on the bbq

any advice on how many cans of beer this will take? temperature? spices that work/don't work? how long it'll take? what to use to catch the runoff?

any advice is appreciated!

[Booche]

One can of beer from what I remember at the cottage last year.

[Davey Boy 2.0]

well apparently it takes about an hour to cook so by my reckoning that's one for the bird, 4 for the cook

[bradm]

The Surreal Gourmet has done this, and recommends using a half-full can of beer (maybe to prevent boil-over?).

Aloha,

Brad

[Davey Boy 2.0]

make that 4.5 for the cook then

[dave-O]

We do them a couple times a year.

I usually rub down the skin (and insides) with mesquite and other spices and a bit of oil. Take a great big swig out of a tallboy and then shove that can up its butt. Use a full head of garlic to seal the neck hole. Use indirect heat (one burner on, place bird on opposite side of grill). I never remember how long, so I use a meat thermometer.

[Davey Boy 2.0]

nice, thanks dave

[dave-O]

I love me a good sodomized BBQ chicken.

[MarcO]

This talk of sodomy is making me hungry!

[Davey Boy 2.0]

well the beer in the rear chicken worked out splendidly, we used the rub from the crockpot chicken + some lovely creemore lager and it was perfection.

of course the propane ran out after- we estimate- about 25 minutes, so it was a late dinner but i ate until i felt sick and it was wonderful