Beer Butt Chicken

I've been reading a ton of blogs lately of authors who have made beer butt chicken, or beer can chicken as others call it. I was feeling intrigued to give it a try. At first I didn't think there was anyway that we'd have enough propane to last three hours but fortunately, I was wrong. The final result was very tasty! I wish I would have had a meat thermometer, though, because I think I overcooked it a bit. Overall, it was much easier than expected!

I chose a recipe from allrecipes.com that had great reviews.

Beer Butt Chicken

Source: Allrecipes.com

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Ingredients:

1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken

Directions:

1. Preheat an outdoor grill for low heat. In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.

2. Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.

3. Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).