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Wayne Gallant

Wayne Gallant
Morriston, Florida,
April 09
Grand Vizier
I am six feet two inches of rippling muscle, wavy blond hair, sparkling wit and two-fisted defense of Family Values and the American way of life. (I did say that I write fantasy fiction, didn't I?) Addendum for the benefit of the humorless and/or brain-dead - The above was meant to be satirical. The parenthetical (that's the part between the curved vertical lines) should have alerted you to that intent.


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APRIL 6, 2009 10:49PM

Ichiban Beer Butt Chicken - Foodie Tuesday

Rate: 2 Flag




Beer Butt Chicken is a whole chicken, shoved over a can of beer, then placed on a grill and roasted until tender. This results in superior flavor and a moist, never dried-out bird. Beer Butt Chicken tastes better than the usual chicken parts grilled over coals. The meat stays juicy while the skin gets crisp. The bird comes out bursting with flavor. This recipe has an Oriental twist. (Ichiban means "number one")

Here is my recipe for Ichiban Beer Butt Chicken:

1 12 oz. can beer (I suggest using Kirin Ichiban, a great-tasting beer from Japan)
1 whole chicken, five to six pounds
1/4 cup vegetable or canola oil
1/4 cup soy sauce
1-2 cloves garlic, peeled and chopped fine
1 tsp. minced ginger
1 tsp. pepper

First, remove (drink) about one third of the can of beer.
Remove the giblet package from the bird, if present. It makes great dog food.
Wash the chicken inside and out. Pat dry. Salmonella isn't a pitcher for the Red Sox.

Combine the remaining ingredients and add about one third of the beer. Rub into the chicken, inside and out. Any remaining marinade can be added to the beer in the can. You did leave some beer in the can, didn't you?

Start heating your grill. If using charcoal, you may want to do this before even starting the recipe. Insert beer can in cavity of chicken, holding upright. Once your grill has reached 325-350 degrees F. place bird upright on grill with legs pulled forward so as to make a tripod with the beer can. Cover and cook over indirect heat 1 to 2 hours, or until a meat thermometer placed in thick part of the thigh reads 170F. Remove and let stand 10-15 minutes. The bird will continue cooking during this time - more importantly, the juices will be drawn back inside the meat.

Carve and enjoy.

*Use other seasonings in the can of beer, inside the chicken cavity or mixed with the marinade for different taste options. A little lemon zest wouldn't hurt.



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JK, thanks for dropping in. It's already BBQ season here in Florida, but I suppose you could do this in the oven if you're really anxious to give it a try.

Glad you liked the Salmonella crack.
Thanks, but in my case the beer would never make inside the chicken.
we have such a hard time balancing the chicken that we like to use those fat heinekens. mmmm...

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