Dinner in a (beer) can!

Beer Butt Chicken
(though there is probably a more appetizing term, it's really fun to say... hee hee)(adapted from Allrecipes.com)

Ingredients:
Whole Chicken (4 lb)
1 (12 oz) can of beer room temp(or soda)
couple tablespoons garlic salt
Chunk of potato
Optional Chicken Rub on the outside

Directions:
1. Dump out half of the beer (or save for beer bread)
2. Add about 1 tablespoon of garlic salt to beer (it will foam up)
3. Clean out inside of chicken and rinse in cold water. Stick chunk of potato up in to the neck "hole" to plug it up (makes it extra juicy). Sprinkle chicken rub (or just garlic salt) on the outside of the chicken.
4. Slide Can up inside chicken "cavity" (we have this nifty holder that you put the can inside and the chicken rests on top, though you don't have to have) and put on deep-ish cookie sheet to catch the drippings.
5. To Grill- Cook over low heat for 3 hours or until chicken reaches an internal temp of 180 degrees F
Oven- Cook in preheated 350 degree oven for roughly 2 hours (20 minutes per pound) or until internal temp of 180 degrees (I cook the first 50 minutes at 375 so I can cook the Beer Bread at the same time)


Beer Bread
(adapted from Allrecipes.com)

Ingredients:
2/3 cup of brown sugar
3 cups of Self-rising flour (or 3 cups regular and 1/2 tsp baking powder)
1 (12 oz) can of beer (room temp)
1/4 cup butter, melted

Directions
1. Heat oven to 375 degrees. Grease 9x5 loaf pan.
2. Mix the beer and brown sugar until dissolved. Slowly mix in the flour (or flour and baking powder) to make a dough.
3. Pour the batter into the pan and Bake for 40 minutes.
4. Remove the bread from the oven and pour melted butter over the top. Return to the oven and continue baking until a knife poked in the center comes out clean (roughly 10 minutes). Cool in pan for 5 minutes before removing from pan. Let cool at least 10 minutes before slicing.


Yummy! Let me know if any of you try it!