Pick out a good size chicken to use with our Beer Butt Chicken Heads. You are going to want the chicken to sit as low as possible on the grill in order for the bird and head to fit under the lid when closed. A smaller chicken will actually sit higher on the rack than a larger one so make sure you get at least a 4 or 5 lb bird.
The larger the chicken means a larger rib cage and will allow the bird to sit lower on the beer can and rack.
Wash the chicken thoroughly and pat dry. Sprinkle your favorite dry rub onto and under the skin and don’t be shy with the rub.
Place half of a 12oz can of your favorite beverage into the beer can rack; it’s best to have the beer at room temperature. I like to add some rub, spices and liquid smoke to the beer to add some flavor. You can also do
this without a special rack to hold the beer and chicken, but your keen sense of balance will be required later.
Now put the chicken on the beer can and push it down as far as possible. Take the wings and bend them up behind the back so that the tips won’t burn, it also gives the bird a real laid back cool look. I like to place the beer can chicken rack in a 9 inch aluminum pie
plate for a few reasons. This allows you to add extra liquid to the pan; it will catch the drippings and prevent flare ups and will also let you pick up the chicken easily from the grill with the pan once the chicken is done; believe me you will thank me when it's time to clean your BBQ.
You may need to cut the neck off with a knife or kitchen sheers so that the head will fit better in the neck cavity.
Now put your Cluck-n-Stuff Beer Butt Chicken Head into the neck cavity and let the chicken sit at room temperature while you fire up the grill. Preheat the grill to medium high heat, or if you are using an oven set it to 350 degrees.
Place the chicken in the oven or on the grill over indirect heat and close the lid. If you have trouble closing the lid please check the FAQ for helpful tips on how the get everything to fit. If you are not using a rack, now is when you need to use yours skills to try and balance the chicken on the can and use the chicken’s legs as a tripod so that it will not fall over. I do not recommend this way of cooking; there is a high possibility that it will fall over during the cooking process.
Now let the chicken cook on indirect medium high heat for about 1 to 1 1/2 hours or until the internal temperature reaches 180 degrees. Turn off the heat and remove from grill being careful not to spill any of the hot liquid from the beer can or pie pan. Let stand for 15 or 20 minutes so that the juices can draw back into the meat.
Now you are ready to serve. You can serve the chicken as is by placing the chicken and rack upright onto a platter and garnish with potatoes and vegetables around the base and listen to the laughs when you bring it to the table.
You can also lift the chicken off the rack and cut up and serve as usual with potatoes and vegetables. Again be very sure to be careful not to spill the hot liquid from the can still inside the chicken.
Now just sit back and enjoy some of the best barbecued chicken you have ever tasted.
