The Colonel's Beer Butt Chicken

1 - 3 to 5 lb. whole chicken
3 - 12oz cans of beer (Your favorite kind)
Seasonings: Any, All or None of the following

• Salt
  
• Pepper
  
• Garlic
  
• Soy Sauce
  
• Cajun Seasonings
  
• Hot Sauce
  
• Lemon
  
• Seasoned Salt
  
• Lemon Pepper
  
• Poultry Seasoning
  
• Cayenne Pepper
  
• (Basically use what you like.)
  

Open one of the cans of beer.......DRINK. (Fun already, huh!) Wash chicken well and
remove giblets. Drain. Now rub your choice of spices inside and out. Open the second can
of beer.......and insert it into the Southbound end of a Northbound chicken. You
know, where the chicken's sun don't shine. The beer and the chicken will be
able to sit upright on your grill, and that's the position you want. Cover and barbeque
the chicken over a low flame (about 350 degrees) for 2-3 hours.

Wiggle the joints of the chicken's leg to check doneness. When the leg wiggles
without any resistance, the bird is done. Remove the can of beer from the
chicken. The beer should be evaporated down to a half a can of beer or less.

Enjoy your dinner with that last beer (if you're not driving) and BBQ sauce on
the side. Also goes great with baked beans and potato salad. Yum!!

Copyright � 1997, Colonel St. James