Long weekends not long enough.

Had a great extra long weekend this past one. I was able to spend some time at Alex & Kerri’s cottage. Lots of laughs good friends, food, drinks and swimming it was great. Not to mention 20 games of crib between Stan which left us tied at 10-10 in our quest for the first one to 11.

Tracy and I also got in a 10km hike/run at the cottage which was great training especially training tired which there is a need to be careful as training tired can be good but if done improperly can result in injuries. Sunday we completed a 25 km hike after the cottage which was shocking, that we could do it after a few days at the cottage, and grueling. We are getting pumped and prepared for the 100k and will be sending out reminders for the after party soon.

Speaking of the weekend I was asked by Kim how I made my beer butt chicken and thought this might be a great time to post how it is done. Not only is it a great tasting meal it is actually a healthy one, if you don’t drink to much beer while cooking it and too much wine while eating it –not that I would ever do that, no not at all.

Any way depending on group numbers and what you serve with the chicken on average a 3pound bird will fill 4 people with side dishes.

First clean the chicken well inside and out set aside and make rub. While making run allow chicken to reach room temperature (will cook better as meat will not be as constricted)
I use a spicy style rub and you can adjust the spiciness with the amounts of powders added.


Rub
2 tsp of dried sage (10ml)
2 tsp of cayenne (10ml)
1 tsp of Arbol chili powder (my hot version) - optional
1 tsp of New Mexico chili powder (my hot version) - optional
1 tbsp of celery salt (15ml) I use about a pinch of regular salt as there is enough salt taste with every thing else.
1 tbsp of black pepper (15ml)
2 tbsp of brown sugar (30ml)
1 tbsp of garlic powder (15ml)
1 tbsp of thyme leaves (15ml)
a Pinch to a punch of both dried chipotle and habanero flakes (my hot version) - optional

1. Preheat BBQ to Aprox 500°F or 260°C using only one side of the grill.


2. Put about 1 to 2 tbsp of the rub in the cavity of the bird and rub inside. Remainder of rub can be applied the outside of the chicken. Cover wing tips with foil to avoid burning.


3. Open a can tall (small cans will topple or crush) can of beer preferably something malty or a great deal of hops, Kilkenny for example. This is the hard part, drink half the can.


4. Place the can on a BBQ safe tray and begin to lower chicken cavity on to beer can as far as possible. Should be able to make a tripod with legs and beer can.


5. Place tray and chicken on the non-heat side, close the lid and cook using indirect heat at 220°F (110°C) for 1½ hours until golden brown and the internal temperature has reached 180°F. Drippings should be clear.


6. To save the bird from drying out, beginning brushing with melted butter at 45mins. Then proceed to do so every 15 to 20 minutes until cooked.


7. After chicken is done remove from heat and cover with foil (tent) for 5 minutes to allow juices to stay in meat when cut.

Done now sit back open some wine and enjoy your meal. Long cooking time but takes nothing to make. Enjoy.