Bob Hart's Beer-Butt Chicken

Of all the barbecue dishes in all the world, none has captured the imagination of backyard charcoal jockeys in quite the way the legendary beer-butt chicken has done.

The idea is simple enough: take a chicken and a can of beer. Drink a few glugs and insert the opened can into the cavity of the chicken. Stand the chicken � using the two legs and the can as a tripod � in a kettle barbecue in which it will cook, to perfection, in a little over an hour, depending on the size of the chicken and the heat of the barbie. Simple.

The technique originated in the US � probably in Tennessee. And there are a few refinements that I recommend:

�Using an old-fashioned beer can opener, put a few extra (triangular) holes in the top of the can before inserting.

�If using a Weber kettle, cook the chicken in a drip tray on the bottom grill between the charcoal baskets. Use wood chips on the charcoal � I like applewood with chicken. But not too much as it is a delicate meat. A touch of hickory is an option. Loosely tented foil will prevent delicate parts of the bird from burning.

�Use an American-style barbecue rub, essentially brown sugar, paprika, salt, pepper. Also, add some of the rub to the beer in the can and always add a flattened clove or two of garlic.

�Lower the rubbed chicken � I use chickens of around 1.8kg - onto the opened can, pull the legs forward to form a tripod, and sit it in the drip tray. Cover the barbecue. Check for doneness after one and a quarter hours, but don�t cook for more than one and a half unless your barbie is running bit low on heat. Top up the coals on the Weber after the first hour if necessary, adding a few more wet wood chips, also.

�Now, the tricky bit: carefully lift the chicken, can still in place, using reliable tongs, onto a platter. Stand it upright and deliver it to the table for carving in this bizarre position, if you like. But remember, the beer will still be hot so do not spill it on yourself.

�The hot beer mixture can be used as the basis of a sauce, but I feel that by this stage, it has done its job and the chicken is sufficiently moist. The pan juices, however, are delicious.
NOTE: Wire holders for easing beer cans into consenting chickens and helping to hold them vertical are available from barbecue outlets, and are a good investment. Different effects can be achieved with different canned drinks, but I am suspicious of Iain Hewitson�s claim that if you insert a can of Fanta into a duck, you will end up with duck a l�orange.