This chicken recipe from Australia was simply fantastic--made more so by the Asian Pesto. All of the spices in the pesto sauce along with the smokiness of the chicken meat made the whole meal mouthwatering. Highly recommended.
Have to admit to not using Australian beer to boil away--went with Bud. Am convinced this does not make a difference (having done beer butt chicken a couple of times on my gas grill). We did two chickens at one time, over indirect heat. Put a large drip pan in the center of the grill and pushed the hot coals around it. Then propped the two chickens up on the center of the grill right over the drip pan. This was a bit difficult since the birds were heavily greased with the pesto sauce and hard to handle over the hot coals. Spilled one and lost some of the bud. But we got them up. Grill lid practically touched (I think it did) both chickens. I think the trick to successfully executing the grill task was having the discipline to only lift the lid once after about 20 minutes, covered one bird with foil because it was cooking too fast on the outside; then looked again in about 25-10 mins more and foiled the second bird, moving both a little away from the hottest part of the grill. Then, after about 1hour and 5-10 mins, took them both off. Yummy.
I gotta try this one! It might work on the spit too. I'll give that a try. It won't have the beer in teh middle but I can put some beer in the drip pan so it boils up onto the chicken. Great pictures Trace! We have a lot of pictures that we have not posted because ... no excuse.
ReplyDeleteAnd speaking of no excuses - where the heck are Jess and Ellie? I know they have been grill'n. We want Posts!!