Baconized Beer Butt Chicken

How do you make beer butt chicken -- or any chicken --  even better? Add bacon! It's really simple. Just slip slices of bacon under the skin then season and cook the way you normally do.

The bacon fat renders into the chicken meat, keeping it moist and adding flavor. The bacon itself "becomes one" with the skin. Everyone knows the skin is the best part. Baconized chicken skin amps it up to 11.

 I usually make beer butt chicken with Cavender's Greek Seasoning. Always rinse the chicken with cold water and pat dry first. Add the bacon under the skin, then brush with melted butter (unsalted) and rub in the Greek seasoning.

The shy four pounder on the left took about an hour to cook on indirect heat.

You can just barely see the bacon under the skin on the finished product. For the most part the bacon cooks into the skin and you can't really tell them apart.

Bottom line: Bacon makes everything better. Except maybe chicken livers.

Recipe: Chipotle Spice Rubbed Beer Butt Chicken

A few months back I picked up a cookbooklet at the grocery store checkout line. It's called Cooking with Beer and promises "More than 50 simple recipes!" Chipotle Spice Rubbed Beer Butt Chicken is one of them.

Ingredients

• 2 tablespoons packed light brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground chipotle pepper
• 1 whole chicken (about 3 1/2 to 4 pounds), rinsed and patted dry
• 1 can (12 ounces) beer

Directions

1. Prepare grill for indirect grilling. Grease grid.
2. Combine sugar, paprika, cumin, salt, garlic powder, chili powder and chipotle pepper in a small bowl, or pulse in blender for thorough mixing. Gently loosen skin of chicken over breast, legs and thighs. Rub spice mixture under and over skin and inside cavity. Drink one fourth of beer. Position chicken on grilling stand with beer can (pictured).
3. Place chicken on prepared grid. Cover and cook 1 1/2 hours or until chicken is tender and cooked through.
4. Remove chicken from grill and let rest for 5 minutes. Remove chicken from stand and carve. Discard can.

Comments

Not bad. I recommend increasing the chipotle pepper in the rub for a spicier result. Use hickory, misquite and apple wood chips when cooking.

Recipe from Cooking With Beer. I can't find a direct link to the book, but the publisher is Publications International, Ltd.