Beer Butt

Serves: 4
Cook Time: 50 Minutes
Ready In: 50 Minutes



  1. Drink half of the beer.
  2. Prepare grill for high, indirect heat and fit with grill pan (for a charcoal grill, bank coals on 1 side of grill and put drip pan on top of the cooking surface on the empty side; for a gas grill, leave 1 burner turned off and place drip pan over unlit burner).
  3. Add beer to pan to a depth of ½".
  4. Rub the chicken with oil, salt, and the Grill It spice.
  5. Place cavity of chicken, legs pointing down, onto open can so that it supports chicken upright.
  6. Place can, with chicken, on grill over indirect heat (and sitting in drip pan).
  7. Grill chicken, covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 45-60 minutes.
  8. Let the bird rest for 10 minutes, then carve and serve.