It all started when our friend Kathy said "have you ever tried the beer butt chickin?"

So the wife goes to store and gets 2 chickens.
I want to try the new rotisserie spit and motor that I got from the trash at work. ('nother story)

We have 2 grilles - The obligatory Webber and a Great Outdoors propane.
Unfortunately the propane grille was not set up for a rotor and the Webber is too small.
So heres a problem, how do you rotate if you can't fit the chicken? - Answer: grille mod!

Off to find a drill...

Anyway, the Webber gets the beer butt chicken and the propane gets the rotisserie.
We did um both at once, even though the storys are seperate.
(yes I had to look up the spellin' - of rotisserie, not of BEER of course..)



DSC_6146grilledrille.JPG
Grille Drill. I don't know why I look kinda fuzzy, unless it was the preceedin' beers. I was probably kinda fuzzy at this point so maybe the photo is accurate.

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Ever notice whenever you put somethin together thars always somthin leftover - here's my leftovers...

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If your a mechanik, you need a good set of bits.
As you can see from the fine print these suckers can drill thru everything. Even your finger (Jeff)
(click picture to make it a bigun)

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Gotta turn those bits with somethin, I use a Makita - course the batteries dead so I hadta go back down to the celler and fine the other one.

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Yup it works. Didnt even hafta mount the rotor. Now I can relive the childhood memories of my Uncle Steve's BBQs. That'd be 40-sompthin years ago.
He did great BBQ that memories were made of. Heck he even lit the coals with a shot of gas! Woosh!
He grew great 'maters too.

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Whatcha got under thatthar hood - Hemi? - Nope Chickin.
That'd be our friend Kathy to the left.

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Here she is. Done to perfectshin.
Got a little burnt when the legs slipped out about half-way thru.
No major harm done.

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Burnin off the grease. Purty good pixure fer a hand held - no tripod.

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In the beginin, there was beer.
and there was a chickin.
Kathy brought the stand.
It holds one 12oz can and 1 chickin...

Put some olive oil on the beer can if you want to remove the can before servin.

recipe: 1 bird. season to taste.
1 beer (Bud in honor of Redneck Resources)
Pop open the can before impailing bird less ya like sploshins.
Add green seasonin to the beer if you wanna.

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Fire up the grille. Uh-Huh.

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Dem coals don't look like ther goin too good.
Better fire up the leaf blower to hep 'em out.

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Nother bird done. The little black specks are onion flakes. The other flake is runnin the camera. Note the thermometer.

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Here she is. Just need the salad and another beer.


The results:

Beer Butt

The beer-butt chickin was super moist. Almost too moist.
It did'nt have much flavor, probably due to the chemists that grew the poor thing in 2 weeks...
If we try this again, we will get a free-ranger and hope to de-Tysonize the flavor.

Rotisserie

The rotor-chickin was voted the one with better flavor and texture.
The best parts were the burnt ones, so the next time we'll add some real BBQ sauce or somethin else that will carmelize.

Hey ! I'm hungry. Time fer a sammich. Yum... (and another beer of course)



the preceedin commentary and photos are copyrighted © 2004 by BarryFish.

barryfish is a copyrighted © trademark (tm) of C. Barry Ward
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Use at you own risk.
Kids don't try this at home.
Offer void where prohibited.
Bring yer own damn beer fer once.
God Bless America
AMEN