I don’t typically buy beer at Whole Foods (much less any beer), but I was there for other things so I thought I’d just buy it there. I was perusing the beer case, when a “team member” offered assistance in my search.

“I’m looking for a beer to make beer can chicken with,” I said.

“What???” he replied.

“You’ve never heard of beer-can chicken??” I asked stunned.

“Nope, what is it?”

“It’s when you stick a can of beer up the chicken’s bum and cook it on the grill,” I answered.

“You’ve got to be kidding me!”

We settled on Narragansett Bay. The cans were a bit tall, but the flavor profile was just right for such a dish.

Back at Dina’s house, dinner preparations were a bit harried. I didn’t arrive until 6:30 and guests were expected at 7:30. The chickens were still in their packages. No time for any sort of marinade or brine. So I pulled the skin away from the meat and rubbed salt and butter on the meat. I smoothed the skin back over.

Half way through the cooking, we took the chickens off the grill, put some wood chips on the embers, and finished the chickens with a little smoke.

Labels: chicken, recipes, smoking