A San Franciscan Beer Butt Chicken

The best kind of parties are those that involve good company, wine, and a crowded kitchen.  This particular party included all of those with special points in the crowded kitchen division.  Extra credit is given in the good company and wine as well.

The bittersweet part is that this party did not take place in my hometown, but rather in foodie heaven, San Francisco.  Our feast did not disappoint.  My contribution as usual was the crowd pleasing risotto alla zucca, a dish that in my opinion is perfect for any fall festivity.

A special award must also go to Jacob, who cooked up a magnificent beer butt chicken with, not one, but two different sauces.  What is beer butt chicken you may ask.  Well, it is simply chicken cooked with a beer can stuck in the butt.  You may then question why one would ever do such a thing.  I would answer that this method of steaming the chicken from the inside out with beer creates some of the most succulent bird meat you’ve ever tasted.  Well done!

How to Make Beer Butt Chicken

Don’t read if you get easily disgusted

Preheat oven to 375º F.  Remove giblets (the innards) from your chicken.  Coat your chicken with some oil, and rub it with whatever herbs or spices you prefer.  Open your beer can and take a gulp.  After placing the open beer can on a flat surface pick up your oiled bird by its legs and position its butt over the beer can.  Slide the beer can into the hole.  Place chicken balanced on beer can (butt down) on rack.  Cook until a meat thermometer reads 160°F – 165°F when inserted in the thigh.

Note:  If I remember correctly a can of Keystone was used.

Side Note:  Cooking using Aluminum is not always the safest or best for your health.  If you are worried at all about leaking chemicals into your food (as you should be), I have read that you can replace the beer can with a mason jar.  I do worry about submitting glass to high heat, as it will sometimes shatter.  Does anyone have a better method?