Reviewed: Jan. 25, 2010

This was great! I did mine in the oven at 400 degrees for about an hour or so - 3-1/2 lb. I added some garlic to the beer can and an onion in the neck. It was delicious!

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MN Nice

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Cooking Level: Intermediate

Home Town: Biwabik, Minnesota, USA

Living In: Virginia, Minnesota, USA

Reviewed: Jul. 9, 2009

my mom used to make this chicken on a beer bottle,but it has to be the big one.for seasoning we use salt-garlic-pepper paste,that put on inside an outside of the bird

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Reviewer:

Anya

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Jul. 14, 2008

Came Out Perfect! Chicken was tasty and juicy. I can't wait for our next cookout.

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Reviewed: Jun. 23, 2008

We made this lastnight, and my husband devoured it... It will be added to the list of "make agains!"

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Reviewer:

bailleaf2727

Reviewed: Jun. 22, 2008

I made this in the oven. The bird was so beautiful when it was done cooking. As for juicy...NOT. I prefer my usually method of cooking using the baking bags. I will say that the seasoning was delicious. I wil definatley use that again. I won't be making this again.

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Kali Somerville

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Jun. 9, 2008

very good the skin of the chicken was very crisp and the chicken was moist.

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Foodie Family

Cooking Level: Expert

Reviewed: Jun. 4, 2008

I have wanted to make this ever since Matthew McCaughnehey was talking about it on The Rosie O'Donnell show about 8 years ago. She loved the way he said "Beer Butt Chicken" and so did I!! I sprayed my chicken with garlic infused oil, sprinkled with McCormick's seasoning, and a bit of Hy's Seasoned Salt, and stuffed an onion in the neck cavity. I also added about 10 small cloves of garlic (broken) to the can of Bud. I used a 3lb. chicken, and because of the wind, my barbeque temp flucuated quite a bit, so I don't have a time - I cooked to 180 degrees. My kids LOVED IT (loved saying "beer butt chicken" more than anything), and my husband said "Give it 10 stars out of 10!" So, it is a definite keeper, and look forward to doing it again! ;)

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DENA

Cooking Level: Expert

Home Town: Terrace, British Columbia, Canada

Living In: Okotoks, Alberta, Canada

Reviewed: May 20, 2008

Oh my goodness this was so good. :-D I didn't have any beer in a can (we don't drink it that way) so I emptied a root beer can and then filled that up w/ Guinness. I even added a bit of the chicken seasoning to the beer itself. I then rubbed the seasoning EVERYWHERE, including under the skin. I cooked it at 400 degrees for 15 min. per lb. It turned out PERFECT!!!! I have never had chicken this moist in my life. I will definitely make this again and again. I steamed some broccoli and made mashed potatoes to go w/ it. It was a Perfect meal. My husband was in heaven. :-D

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Kassandra

Cooking Level: Expert

Home Town: Garden Valley, California, USA

Living In: Rocklin, California, USA

Reviewed: Apr. 23, 2008

This was right on. We have the beer can skewer and used it with this as well. Costs like a buck so well worth it! Used Bud Light :>. Unfortunately did not have the McCormicks on hand so used another brand. It was good but not as good as the McCormicks would have been. I used a 3.5 pound chicken and it was done in an hour. One thing...I had 2 of the three burners on for my gas grill, all the way on low, and the temperature inside would still not go below 400 degrees. I say this as a caution to those of you that do not have a thermometer on your grill. Medium would have been too high for my grill.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

Reviewed: Apr. 20, 2008

I make this using the McCormicks rottiserie chicken spice in a jar located in the spice isle. I also put half a lemon in the neck cavity to trap the vapors.

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