For all of you out there that have a taste for yardbird...that's chicken if you have never lived in the south...there is one way to prepare it that's simply the best. It's called "Beer Butt Chikin!". Nothing could be simpler. You just take a whole chicken, season it with olive oil, salt and pepper, and then stick a can of beer up it's backside and throw it out on the grill. An hour and a half later you'll have the greatest chicken experience of your life. It's moist...it's tasty...and it's so easy. You're missing out if you haven't tried it! There's only one problem though. You need a 12 ounce can of beer to make it work properly. Perhaps that doesn't sound like a problem to you, but it was for me today. It appears as if the brewers of fine domestic beers, along with those that aren't so fine, are not making available these 12 ounce cans like they used to. truth is that it's getting really hard to find a 6 pack of beer anymore in a can...a bottle just won't do! I'm not going to purchase a whole 12 pack in order to stuff one can up the bird's nether regions, so it was a real struggle to economically get the job done. What ended up taking place was a purchase of the stubby little 8 ounce cans of Coors light to get 'er done. In spite of the fact that the bird suffered from a lack of support...she keeled over about an hour into the cooking process...it turned out to be very tasty, and moist. Mission accomplished.
One final note before I head off to hit the hay...If any of you out there are looking for a place to spend an hour or two in worship and Bible study tomorrow morning, come on down to the Latah Valley and stop into St. John's Lutheran Church starting at about 9:30. You'll be glad that you did!
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