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Beer Butt Chicken

December 13, 2010

Say what you will about Jamie Oliver, parrot Anthony Bourdain and make fun of the guy if you must. He can cook, he cares about his food, and he cares what you eat too. Last Christmas Jen bought me Jamie Oliver’s America cookbook. I guess Jamie Oliver spent a few months touring the United States as inspiration for its writing. I’m sure it might have originally served as his research for trying to figure out where the fattest Americans were before setting his Food Revolution sites on West Virginia. It (the book) was actually a neat little endeavor of his as he went out of his way to try and get to know a variety of America’s cultural representations, and their preferred indigenous meals. From the Latino culture in Los Angeles, Native American peoples in Arizona, to the salt of the earth on the Louisiana Bayou, he covered a lot of ground. Beer Butt Chicken

 

For his trip to the South (Georgia), one of those meals was Beer Butt Chicken. This was a great looking dish. You basically stand up the chicken on the grill with a half drunk can of beer. I had to try it. Two things make this dish. First, and obviously, is the can of beer. As the chicken roasts on your grill the beer thoroughly steams the from the inside which makes the finished bird moist and amazingly tender. Second the rub, which consists of brown sugar, cumin, smoked paprika, cayenne, salt, pepper, and olive oil, makes for a tasty crispy and caramelized crust on the outside of the bird. Perfectly crisp on the outside and moist and tender in the middle… only if Thanksgiving turkey could be this way (of course I’m not speaking about yours mom).

Pick up a copy of his book this recipe makes it worth it!



The Rub         Grilled Beer Butt Chicken

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One Comment leave one →
  1. December 13, 2010 3:34 pm

    I love the name of this post and the picture fits it to a tee. This looks yummy.

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