Chicken with a Beer up its Booty

The title of this recipe has been cleaned up a little as you can imagine. This recipe came from my daughter, Stinkeroo, but I’ve seen versions of it all over the place. The alcohol cooks off, but it leaves the chicken super moist. I’ve made this chicken several times, and it’s true - it’s deliciously juicy and tender. Stinkeroo knows people who cook several and then freeze a couple for quick meals later. It’s that good.

Chicken With a Beer Up Its Booty

1 whole chicken

1 tsp. Liquid Smoke

1 tsp. What’s-This-Here Sauce

1 can cheapest beer you can find (pour half of it out - or drink it)

salt, pepper, Emeril’s essence, a litle bit of every spice in your cabinet (within reason!)

Poke holes in the chicken - a lot. Season the outside of the chicken with the salt/pepper and Emeril’s Essence. Place the giblets in the beer can. Then add the liquid smoke, What’s-This-Here Sauce, salt, pepper and other spices to the can of beer. The combination is not real important. Set the chicken on the can of beer and place it on the preheated grill. It looks like the chicken is sitting on the beer can. You can set this on a cookie sheet to make it a little more steady so it won’t tip over on the grill. Cook on low for one hour and fifteen minutes. DO NOT OPEN THE GRILL LID DURING THIS TIME. That is important or it messes up the way it cooks. When done discard the can - and enjoy the delicious chicken.