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.


My chicken listed a bit to the right, but did not fall over.

Chicken is on the EGG. The white thing is a “Ceramic Platesetter” and makes the EGG a roaster or smoker.

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.

Here’s my chicken after 40 minutes.

Here’s my chicken after 70 minutes. I took its thigh temperature and called it done.

Here we are, rested and ready to carve.

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.

Carved. Carcass in the background.

Brian made Vichyssoise for a first course. Its chilled creaminess welcome as it has been very hot in Reno.

And here is our table.

Later in the evening, golf over, guests gone and a cooling breeze on the front porch, Carol and I watched the moonrise.

One thought on “BEER BUTT CHICKEN

  1. Sounds like a great Sunday afternoon — family, a sporting event on TV, and a simple, delicious meal. My mouth is watering.


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