Mountain Recipes

any will help!!

Google "Beer Butt Chicken" and you will get a great variety of recipes!

Beer Can Chicken
Recipe courtesy Bob Blumer

Q) Why did the chicken cross the road? A) Because it couldn't remember where it left its beer

Prep Time: 10 min Inactive Prep Time: 10 min Cook Time: 1 hr 15 min Level:
Easy Serves:
4 servings Ingredients
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Directions
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Here is a video on how to make a Beer Can Chicken!

http://video.about.com/beer/How-to-Make-Beer-Can-Chicken.htm

here's what I do:
take a can of beer...can use cheap or expensive beer
pour half in a small baking pan (like a 9x9)
leave the rest in the can and shove it up the chicken's hoo hoo...
stand the chicken up in the pan...it will look like it wants a hug or wants to dance, depending on how much wine or beer you've already had to drink
do what you want to the outside of the chicken (I use olive oil, kosher salt, garlic, a little poulty seasoning)
then cook at 375 or so until the bird is at 180 degrees when stabbed in a thick part.

The gravy...make a roux with butter and flour, then pour in the broth made from the innards of the chicken, then the beer from the inside of the beer in the chicken and the pan drippings. Add a little salt and garlic powder to it.

Now I know what to do with that chicken I bought the other day.