Beer Butt Chicken

Hello there! Jimi here. Now, anyone who knows me KNOWS how much I enjoy cooking meat with smoke and fire. Recently I decided to do just that. Shocking, eh?

Beer-butt chicken just may be the single best way of cooking a whole chicken - tender, juicy meat and crisp, smoky skin. Not to mention that you get to use a BBQ pit to cook it! (that's just a little extra perk for me.)

BEER-BUTT CHICKEN

1 chicken
Fiesta Season-It-All
garlic powder
black pepper
olive oil
1 can beer
1 small lemon
1 sprig rosemary
3 large cloves garlic
onion
Italian seasoning blend

This recipe is very easy to make, and fun. First, crack open a can of beer. Drink half. (See, the fun's already starting) Then, rinse off the chicken (inside & out). Pat DRY (inside & out). Sprinkle liberally (including the inside) with seasoned salt, garlic powder, black pepper. Rub in thoroughly. Start up your bbq pit and drink another beer while you prepare your cooking can. It's easiest to fit everything in if you can manage to peel off the top of the can. Crush the garlic, and rough-cut the lemon and onion.put this all into the can along with the rosemary and generous pinch of the Italian seasonings. Once the pit is hot enough, oil up the chicken and insert can as shown. Place in smoker sitting on the can, using drumsticks to form tripod. Keep it away from the heat at first. Cook it slowly until it takes on a nice color from the woodsmoke. Bring it closer to the heat to finish crisping the skin and make sure that the beer is steaming lots of moisture and flavor into the meat from the inside. Let rest 10 minutes before cutting into.