Because I am always up for a cooking adventure, when two friends gave me a Beer-Can Chicken stand as an early Christmas present, I decided to add "Beer-Butt Chicken" to Dylan's lunch menu for his gingerbread house party. I'm still not sure if they actually thought I would use it, or if they just thought it was funny...I used it!
After reading several different versions, I decided the two most important things were: only have the can half full of beer and plug the neck hole with something.
Not having any beer in a can, I used a sparkling water can and filled it halfway with whatever beer I had on-hand. Actually I snagged a bottle from the Jake's Dragon Cabin (AKA Man-Cave) because I didn't want to use any of MY expensive ales for this experiment. I added two sprigs of fresh thyme to the can. Then I set the chicken on the rack and rubbed it with sea salt, pink pepper, ground ginger - to stay with the gingerbread theme - ground cinnamon, and paprika. Oh, and I plugged the neck hole with a small purple potato.
I baked it in a 350 degree oven for 2 hours. The result: moist, beer-infused chicken. I'd call it a success.