You’ve all heard of Beer Can Chicken — probably cooked it. Insert a half-full beer can up a chicken’s keister, put that assembly on the grill and wait for the yummy, moist chicken dinner.
Well, if you happen to own a Big Green Egg — or even if you don’t — BGE is happy to sell you a ceramic conical device called Sittin’ Chicken in which to place six ounces of beer and shove up the aforementioned keister. In this case, you call it Beer Butt Chicken.
Here’s how it goes…
First of all, buy an organic, free-range chicken. I got mine at the Farmers Market, and I’ve visited the farm where it was raised, so I know its a swell bird. Mine was a tad over five pounds.
The chicken is roasted at 375°F and sprayed from time to time with a beer and cider and oil and vinegar mixture. Helps it brown and flavors up the skin.
We invited son Brian and Natasza over for Sunday Dinner and to watch the British Open Golf Championship from Muirfield Scotland that I had taped. It is live at 5am PDT, not a good time for Sunday Dinner. Phil Mickelson — long one of my favorites — came from five strokes back to win. We were all very happy about that, and I won a couple of coin, as well.
Later in the evening, golf over, guests gone and a cooling breeze on the front porch, Carol and I watched the moonrise.
Sounds like a great Sunday afternoon — family, a sporting event on TV, and a simple, delicious meal. My mouth is watering.