I love beer-ass chicken. Basically you shove a can of beer up a chicken’s ass and cook it on the grill, or in the smoker. Cook it slowly – my current bird was on the grill for 2.5 hours at the lowest setting (about 195 degrees).
I made a paste for the chicken using Italian Croutons (crush then to a powder) and a bottle of Lemon Chicken marinade. Coat the chicken inside and out the night before you cook it. Put it in the refrigerator and give it time to soak in the spices.
The skin will blacken – that’s ok – people still love it. But don’t try to stop the skin from burning – it ads an insulating cover to the bird while it slow cooks. Keeps it nice and moist. The meat will most literally fall right off the bone if you subject it to even a mild breeze.
I also made home made mashed potatoes with my “secret ingredient” (two tablespoons of Philly Cream Cheese), fresh corn on the cob, some spicy Pinto Beans, a fresh salad and some bread.
Good stuff. We haven’t eaten yet, but I’ve tasted it all and it’s pretty yummy!
If my daughter ever returns from the mall, we’ll actually eat this stuff!