Here we have a nice and gimmicky but very tasty dish with tender meat because of the of the beer. At aussiebarbie.com.au, we might pinch the idea and re-name it up the bum chook, because that is exactly how it's cooked – with a beer can up its bum.
Find details this spice rub using the recipe search
1
Tbsp
MasterFoods Sea Salt
1
Can(s)
Beer
You can pick which type ;)
Directions
Trim the chicken of the excess fat they leave on the ends of the breast, folded inside the cavity to increase the weight,
Season the chicken inside and out with the spice mix and salt and stand the chicken legs down, wings up on the beer can in a small baking dish.
Important: Make sure the beer can is open, or you are in all sorts of trouble!
Place the baking dish in the middle of your barbecue with indirect heat on both sides.
Close the lid and cook for about 70 or 80 minutes.
Check that it is cooked by poking the point of a sharp knife into the thickest part of the leg and thigh- if there is no trace of pink it should be cooked.
Rest loosely covered for ten minutes, then joint or carve. Discard the beer.
