Comment

Comment by Michael Monk on May 25, 2009 at 10:23pm

Cindy. you can use a pair of tongs. or 2 pair. 1 to hold the can and one to lift the bird. NEVER use a fork for anything when grilling , there is no need. I have been grilling for years and all I use is a pair of 14-15" Tongs. keep it simple. I use one pair to move the charcoal around and one for the food.

Comment by Phyllis Cumberlander on May 22, 2009 at 3:13pm

Can I do this on a gas grill? I'm a new griller.

Comment by Deb Bakunas on April 24, 2009 at 2:44pm

funny I just put this up on facebook

Comment by Scott Spencer on April 23, 2009 at 2:21am

I have also smoked a turkey w/ a big can of fosters...It takes about 5-7 hours, but it`s worth it. Heck, your having a cook-out, just relax, keep it hot, but not too hot, watch the temp, about 400' average,(In the smoker) watch your waterpan, keep the hickory comin`, enjoy your company, maybe play some eurcre, or uno if you have young ones, & eat the best turkey of your life!!! Of course stuffing is cooked as a side...(The birds already stuffed! LOL!)

Comment by Scott Spencer on April 23, 2009 at 1:58am

If you own a gas grill just put it on a cookie sheet, Take it off the grill, & do the same. Charcoal W/ hickory rules!! My Dad has a hickory tree, we use the bark..Tastes great, works better than the store bought crap, & it`s free!!!!

Comment by Scott Spencer on April 23, 2009 at 1:51am

This stuff in the best, if you want it off the can just tip it over with tongs, & pull the can/holder out with leather gloves. A little messy, but your done with the coals anyhow...Who cares? It all comes clean later with a wire brush

Comment by Thomas Janes on April 22, 2009 at 10:46am

I use a holder that I purchased at a local household wares store that has 3 legs and a place to sit the beer can in. This makes the bird more stable and lessens that chance of it tipping over while on the grille. My grille is a gas grille that cooks with convection heat. I rub the bird with a little olive oil, then a blend of garlic salt, all-season salt, and lemon-pepper. My wife had her doubts about anything cooked with beer but there is no beer taste just the most juicy and tender chicken you could imagine with a nice crisp golden brown skin. As far as taking the bird off the can or holder - I don't. I sit it on a heat resistant platter and simply cut or pull the meat off. It literally falls off the bone. Note: if beer is not your thing you can use a can of cola, 7-up or ginger ale.

Comment by Cindy Lee Adams on April 21, 2009 at 6:45pm

Ok, I made this Beer Butt chicken and it was delcious! I had only one problem; how do you get the chicken off the can????