Being Sunday, it is Clayton’s turn to produce supper. Besides his favourite sausages, he’s decided on Chicken on the Bog, also known as “Beer Can Chicken” or “Beer in The Butt”, in which a whole chicken is barbecued, perched atop a special stand and an empty beer can, in the vertical position.
The chicken turned out extremely tender and tasty (because of the secret blend of spices and herbs, he claims!)
(Above): Chicken on the Bog, wearing nothing but his aluminium foil gumboots and a good rubbing of herbs and spices, basting in beer drizzled over his shoulders…
The recipe generally used for this dish:
Remove the giblets and the neck from chicken. Sprinkle all over with rub, including cavity. Open can of beer and discard half of it. Place minced garlic, rosemary, thyme, lemon juice, and pepper flakes in it. Make sure to pierce two more holes on the top of beer can. Place the chicken on top of can.
Preheat grill for a medium heat. Place the bird on grill balanced by the beer can. Grill over indirect medium heat for 1 1/2 to 2 hours until internal temperature of thigh is 180 degrees. Remove the chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.
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