Sorry, that's what it's called, although I have also heard it called beer can chicken, and I'm not sure you would have to use beer, but why mess with a good thing. They now have metal stands that hold the can that holds the chicken. I always used the recipe that came on the package or just added my favorite seasonings to it. Personally, I dubbed this photo as "Two Drunk Chicks", but that's just me. My friend Becky gave me a copy from a newspaper article about Browne of "Grilling America" that supposedly originated in Blue Springs Kansas and That's what it was called. No matter what you call it, this is the best version of it I've ever had.
Beer-Butt Chicken starts with a dry rub consisting of brown sugar, onion and garlic powder, summer savory, cayenne pepper, paprika, dry yellow mustard and sea salt. The chicken sits on a half a can of beer (I don't know whathappens to the other half). While it's cooking you spray the chicken all round with a basting spray several time in the 1 1/2 to 2 hours cooking time. For the complete recipe please click on the following link and I will have it available on our website. HTTP:// www.homecookingcentral.com/beerbuttchicken.html.