Hank Da Tank: Hank Da Tank here! And I have got a treat from back in my fraternity days, and it's called Beer Butt Chicken. It's very simple. It's a good way to feed a group of your buddies, and it involves one of my favorite things, beer.
Alright. So you have your bird here, whole chicken from the store. You have got the cavity ready to go. You are just going to want to take some salt, put all over the top here, and rub it down, get the backside, and you want to take your pepper all over.
Now, I am going to take rosemary, I am going to shrub it into the can, this way, as it cooks, it's going to steam up and give a lot of that flavor. Take your can. Put it right in the center. Here we go. Look at that, beauty, and she is ready for the grill.
Hank Da Tank here. We have got the Beer Butt Chicken. Now, my fraternity brothers used to think this was funnier than hell, but they never understood what was really going on. It's going to boil and steam on the inside out of the chicken. It's going to help cook it, but it's also going to flavor it and keep it extremely moist.
So I mean, when you eat this, this is just going to fall apart on you. Come back in an hour and you have got yourself a Beer Butt Chicken.
Alright. So it has been about 40 minutes, so we want to go ahead and take a look and see what's going on with our bird. Oh, that's got a nice color, nice texture to the skin. It's getting solid, so that means it's getting close to done. Look at that, that's looking good. Color on the meat is really good. Slide it on over. There you go. Check it out. We have got a beautiful bird, Pat's Blue Ribbon, America's finest.
I am going to let Wes step in and cut this, because I have tried to learn it, I am trying to get it right, this is just so pretty, I don't even want to mess it up.
Wes: First of all, that's the wrong knife. Alright. You want to start right here, you want to pull these wings off, and then you have the breastbone that comes down right in the middle. You want to take a nice boning knife, something like this, and find that breastbone, and you are just going to cut straight down until you feel the actual chest cavity. When you feel that breast cavity in there, you want to turn it sideways and press it down on the breast cavity, and you will use that as your guide on the way out.
So turn your knife, kind of peel the meat back, and you have your wishbone. It comes in right here, because you are going to take your knife and you are going to rub your knife down that wishbone. You will see it open up, just like that. Now you can just kind of scrape this away. We will take this and we will turn it around, and your leg, your thigh, and there is a joint right in here, and the joint is connected. So all you want to do is you want to take that joint and you just want to pop it, and it comes right out when it's cooked.
Take your knife, run it down this way, and now you have your leg and thigh and your chicken breast. You don't even really need your knife, you can actually just pull this apart just like that, nice and tender. It's right here, it's called the oyster; best part of the chicken.
Hank Da Tank: Oh, thanks buddy.
Wes: Now, take those chicken apart, it's easy.
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