Beer Butt Chicken

This is a way to Bar-b-que chicken that keeps the meat incredibly moist. I have a Weber device with a container that sits on a drip pan.

The original way to do this was to just prop the bird (butt-end) down on top of a can of beer. This "improved" version allows you to use beer or wine. I add chopped onions or shallots and garlic cloves to the liquid. The beer or wine is heated and steams the inside of the bird while cooking. I apply a generous rub of chipotle and ancho chili powder along with ground pepper and garlic powder after the bird is first marinated in a plastic bag with flavored basalmic vinegar and olive oil.

It's quite delicious!