Beer Butt Chicken Revisited

I know I've talked about my beer butt chicken before but I won't say that I'm sorry. If you haven't tried this yet you should. If you're making excuses that you don't have a big enough barbecue or that you don't have the proper equipment you should stop stressing over the little things. This is the best preparation for chicken ever and yields the best leftovers.

My photo isn't clear but if you look at the base under the chicken you'll see a black bowl sort of thing and won't you don't see are the two metal arches on which the chicken rests and the cavity these create where a half-full can of beer is placed. 45 minutes to an hour on a medium low bbq and you've got yourself one juicy, tender, awesomely tasting bird.

One thing I especially like about the beer butt chicken are the wings. They come out crispy and smoky and better for than most deep-fried versions you'll find in your neighbourhood pub. I think you could make some sort of hanging rack to cook the chicken wings over the barbecue. If anyone out there owns a bbq restaurant, this is how you should prepare wings. People will go nuts for this, especially when you tell them that it's better for them than the usual grease ladden crap they're served.