[Clinging Bitterly]

>> Hard to ruin that stuff...

Three beer chicken:

I do it on the rotisserie outside, but you could probably use one of those Ron Popille thingies.
One or two whole chickens (southern chickens are best), clean up real good, put a little butter & salt & pepper on the inside, rub on salt & pepper & your favorite seasonings on the outside, tie up & put on the spit. Adjust heat for a tolerable level of smoke, then drink three beers. After third beer is gone, chicken should be done. If not, drink another beer and recheck, repeat until chicken is done (the actual amount of beer required will vary depending on the speed of the grill - best to have extra handy, just in case).

Serve with beer and any other favorite side dishes.

[onyx]

Three beer chicken:

I do it on the rotisserie outside, but you could probably use one of those Ron Popille thingies.
One or two whole chickens (southern chickens are best), clean up real good, put a little butter & salt & pepper on the inside, rub on salt & pepper & your favorite seasonings on the outside, tie up & put on the spit. Adjust heat for a tolerable level of smoke, then drink three beers. After third beer is gone, chicken should be done. If not, drink another beer and recheck, repeat until chicken is done (the actual amount of beer required will vary depending on the speed of the grill - best to have extra handy, just in case).

Serve with beer and any other favorite side dishes.

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LOL! Thanks. Will print this for the chefs to use later today. :)