What better way to get summer rolling than to have a BBQ beer butt chicken! This time I gave the apron to my Dad; isn’t it great having your parents cook for you again!?! I made sure I watched and took notes because I will definitely be making this again! All you need is a chicken big enough to fit in your BBQ with the lid down (ours was about 8 lbs), a simple beer can apparatus that you can get at most hardware or department stores (see below), and the best part – a can of beer!
First, preheat your BBQ to 300F. Next, prep your chicken. Rinse it with warm water and pat dry. Brush with some olive oil or melted butter and add your favourite spices. We used a mixture of Mr. Dash, thyme, and pepper.
Next you’ll need a can of beer, any beer will do (you could also use coca-cola or root beer).We didn’t have an actual can of beer – lots of bottles though! So we cleaned out a tin can, wrapped it in foil and poured the beer to the top. Get your chicken roaster together and prop that sexy chicken up on it. Now we are ready to roast!
According to my Dad, roast it “low and slow”. Keep the heat around 300F and roast for about 2.5 hours or until the internal temperature reaches 180F on a meat thermometer. While the chicken is roasting, he made the mop/basting sauce….
1.5 cup pineapple juice – or OJ
1/2 cup ketchup
1/2 cup brown sugar
1/4 cup maple syrup
1 Tbsp fresh grated ginger
1 Tbsp sriracha (Rooster Sauce)
1 shallot, minced
2 cloves garlic, minced
1 tsp rosemary
1 tsp tarragon
Salt and pepper
Combine all ingredients in a medium pot, cover and bring to a boil. Reduce heat and let simmer for about 20 minutes with the lid off so it can reduce.
Once your chicken is cooked, remove from the BBQ by transferring to a baking sheet, cover in tin foil and let it rest for 20 minutes or so.
Serve it up with your favourite sides. We had green salad, bean salad, sweet potatoes and paired it with some white wine we picked up from our local winery. Delicious!
Have you been enjoying any BBQs in your area??