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The Smoke 'N Fire Enquirer
February 25, 2007
The Smoke 'N Fire Enquirer
February 25, 2007

Barbecue'n On The Internet...Come On In!

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Hi %CUST_1%,

In each issue of the Smoke 'N Fire Enquirer we offer you unique tidbits on all aspects of outdoor cooking. You would have to search high 'n low to collect the unique information we offer - - - all for FREE! Keep on smoking!

By supporting The Barbecue Store in your purchases we can offer you more great techniques to cook by.

What's Hot In Outdoor Cooking








Hi %CUST_1%,

Best of the New Year to you and yours! We're back for more great outdoor cooking in 2007. The government loves outdoor cooks! This year, daylight time begins on March 11 and ends on November 4!This is great news! We can't wait to begin firing up the grill and smoker for some really great food and fun. Sure, the weather's been a little tough and less than cooperative, but that's just about over!

The cold weather doesn't keep us from Wishin' and hopin'; And thinkin' and prayin'; Plannin' and dreamin' [lyrics from Wishin' and Hopin' by Ani Difranco], does it? After all, what are we expected to do when it's so cold outside?
Nick Spinelli, who is the Corporate Chef at Kraft Foods

My great friend Nick Spinelli, who is the Corporate Chef at Kraft Foods sent me a Christmas card this year expressing his true passion. As you might easily imagine, he is extremely fond of his job and loves all types of flavors. Perhaps what you might not know is that, while passionate about food "in general", he is almost fanatical about his barbecue. He is a certified Kansas City Barbecue Society BBQ judge, has participated numerous times as a guest contestant for some of the best competition teams on the circuit and loves to cook outdoors. Click on his image to see how he cooks during his off hours when snow covers Chicago and the temps are hovering at five (5°) degrees! So, if it is sunny, and the temperature is maybe even a little more than cold, you no longer have an excuse not to enjoy the day cooking by the pit. Besides, it'll keep you warm! Regardless, have fun!

If he can do it, then so can you! Scrape off the drive, fire 'em up and get to some serious wintertime cookin'!


There's still time for  outdoor cookin'!
Are you gonna let a little snow prevent some wonderful times?
Here's one of our favorite Chicken On A Throne Recipes. Fire up your grill and do some braggin'.
It's time for barbecue! Today's Topic:
Chicken on a Throne
Video presentation included

Also in issue we have for you ...
     Cool New Store Items & Store Sale
     Old Smokey Contest Winner
     Free Basting Mop Offer Goes On!

Want to hear a particular topic? Let us know!

Did you miss our last issue? Read it here!
We talked about "Slathers". In the next few issues, we'll be
discussing "Best Burgers" and "Burnt Ends" as well as
many other timely subjects.

All the best to you and Keep On Barbecue'n,
Charlie McMurrey


It's time for barbecue!

Chicken on a Throne

Note: Click each image to see larger view!

Everything you need!

Figure 1

Chicken on a Throne, Beer Can Chicken,Beer-Butt Chicken, Drunken Chicken and many other terms are all synonymous with the process of cooking a whole chicken in a vertical position on a hollow container holding beer, wine, cola, juice, onion, garlic, vinegar, dry rub and/or other ingredients. The filled container, which can be a ceramic or stainless steel chicken sitter or just a beer can, is inserted into the cavity of the chicken which allows for flavorful steaming the inside of the bird while the outside is smoked/roasted/barbecued.

This technique has become extremely popular in cooking whole chickens over the past many years. The reasons are both many and varied. First of all, it's fun to say "This weekend I did a Beer-Butt Chicken" or "I did a Drunken Chicken". It just sounds impressive. Another reason for its popularity is that you can "stack" more chickens on the grill when they are resting comfortably vertically on their "thrones". Probably the best reason is that the steam containing the varied flavors of the beer, wine, garlic, onions and more are sent directly into the cavity of the chicken. There is a steaming effect which will keep the chicken moist and the flavors will permeate the meat.

OK %CUST_1%, now that you have the idea, let's get down to the process of getting "Our King" loaded and ready to preside over the flames. There are a couple of ways to go here. If you have the time, we would suggest giving the "king" his royal due. The full works. Throughout this discussion, we will note where you can skip a step or two to make it go more quickly and perhaps easier.

Giving the King his Royal Due:
This method requires the following steps:

  • Preparing a rub for the outside of the chicken
  • Preparing an injection marinade and injecting the chicken
  • Preparing the chicken sitter and ingredients
  • Cooking the chicken on the throne

Fresh Purchased Chicken

Figure 2

Initially, you will want to purchase a 3-4 pound whole young chicken. Fresh is the best choice if available [see Figure 2]; however, if you are using a frozen one, make sure it is completely thawed. The day before the grand event, remove the giblets and trim excess fat/skin from around both cavity openings. Rinse the chicken both inside and out pat it dry.

In this beer-butt process, we are going to be seasoning both the inside and outside of the chicken as well as under the skin. The rub we will be using consists of dry seasonings which are prepared from fresh dried spices and herbs. Some examples of recommended spices are: paprika, basil, fresh ground black pepper, salt, sugar, rosemary, chili powder, garlic powder, onion powder, and/or cayenne pepper. Check here for some of our favorite recipes. [Shortcut: You can also purchases dry rubs]. We will use a dry rub on all surfaces of the chicken. Here are some pre-mixed competition rubs carried @ The Barbecue Store.

The first step [this is optional] will be to inject the meat with and marinade using an injector. The marinade is easily prepared and usually consists of all liquids such as the rub combined with wine, beer, olive oil, and (apple) cider vinegar. If you choose to add additional ingredients, you must blend them until liquefied otherwise the marinade will not flow and will clog the needle of the injector. Using your injector/syringe, inject approximately 1/2 cup of the marinade deep into the breast and legs of each chicken. Injection should be made from as few surface holes as possible. Inject directly into the meat. Pull the needle out about 1/2 to 3/4ths the way and then go in at a different angle. Do this additional injecting 4-6 times from the same hole.
Injectors, Marinades and Sauces

Stainless Steel Meat Injector

Cajun Injector
1 ounce

Steven RaichlenMarinade Injector

Cajun Injector Marinades

Barbecue Sauces

Seasoning the chicken inside and out

Figure 3

We first coat the surface with a good grade of olive oil. Next, using the previously prepared dry rub mix, coat the outside of the chicken the way you might season any other chicken on the grill. Simply sprinkle your dry rub generously on top of the skin and on the inside of the chicken until thoroughly coated in a "wet seasoning paste". Next, using your fingers and where possible, loosen the skin from the meat. [See Figure 3] Gently massage some of the rub between the skin and the meat thus allowing additional flavors to penetrate the meat under the skin. This is particularly important if you want flavors to penetrate the meat!

When you have your "bird" all dressed for the coronation, place him in a gallon, zip-lock bag and place in the refrigerator overnight. You will probably be setting the chicken on the smoker/grill in the early afternoon.

Fast forward to the next day!

Adding small wood chunks

Figure 4

Begin heating your grill. Most folks will be using a gas grill. If so, you can wait a moment longer than the charcoal guys. For the charcoal folks, using your charcoal chimney, (avoid lighter fluid because of the petroleum fumes) start the charcoal and allow to become red glowing coals if using lump charcoal until it turns gray if using briquettes. Allow the grill/smoker to reach your desired cooking temperature. We suggest cooking at 300° to 350°. If you would like additional smoke flavoring, we suggest occasionally adding small wood chunks to the fire - such as apple, cherry or sugar maple. [See Figure 4] We usually roast our chickens allowing the them to be cooked quickly to 160° in the deepest part of the meat (assures doneness) and to provide the the crispy skin so many of us love!
Popular Chicken Sitters and Vertical Roasting Woks

The Sittin' Chicken

Old Smokey Beer can Chicken Holder

The Twins - Beer Can Chicken Holder

Beer Can Chicken Roaster with Drip Pan

Vertical Roasting Wok

Let's get started. Fill your chicken sitter with any of the following:

Adding the beer!

Figure 5

Adding seasoning to the chicken sitter

Figure 6


Coke / Dr. Pepper

Your heart's desire...

Building the aluminum tray

Figure 7

Fill the sitter (or beer can) with the suggested ingredients to near capacity in order to get the full flavors. [See Figure 6 above] Next, prepare a "pan" using heavy duty aluminum foil [See Figure 7] with curved up edges to keep the juices from the chicken from dripping into the fire. If you wish, you may also use a cooking pan or any aluminum pan you may have available. Failure to use such a device will cause the juices from the chicken to drip directly into the fire and have flames flare thus charring the chicken well before it is done on the inside.

The Sitting King!

Figure 8

Ok, you now have your fire up and going with some wood chips/chunks producing a gentle smoke. The chicken has been seasoned inside, outside, injected (optional) and under the skin with your secret rubs, spices and marinades. The chicken sitter filled with delicious flavors and sitting on your aluminum pan. It is now time for the "King" to assume his throne. [See Figure 8] Gently grab the chicken and place the largest opening, his butt ... "thus Beer Butt Chicken" ... over the opening of the chicken sitter. Allow him to gently settle with his feet outstretched. Gently tuck the wings back behind the shoulders out of the way. He is now ready to go.

Cooling at last!

Figure 9

Take your throned chicken and place him on the grill directly over the coals/charcoal/gas heat so that the heat is directly below the chicken sitter which will make the liquids and seasonings begin to boil and flavor from the inside out. Cook "His Royal Highness" until the internal temperature at the deepest part of the chicken (between the breast and the thigh) reaches 160°. Once complete, gently remove from the fire and allow him to "rest" 15 minutes to allow the juices set. Hey, you're done! Gather family and friends for the feast! This is both a fun and relaxing way to prepare Beer Butt Chicken.

Digital BBQ Movies
Click Image to
See Beer Butt Chicken!
We have combined all of our images for preparing Beer Butt Chicken into a slide presentation. Take a look at the show and learn well. The test will be to go out and make your own throne delights! Remember %CUST_1%, the object here is to HAVE FUN!

According to Smoky
Click image to check out Smoky's sage advice for the beginner to the championship cook!
Hooks, Paws & Tongs | Charcoal Starters | Hardwood Charcoal | Texas Brisket Rub | Meat Thermometers
Don't keep secrets, tell a good friend to sign up for the newsletter! | Barbecued Pork Ribs | Shoulders & Butts | Building a Better Brisket | Beginner's Section

Looking for a specific answer? More than likely you will find the answer in one of the links below. If not, send your question to Smoky and he will take a stab at getting you back on the right track! Have fun and keep on keeping on Barbecue'n and Grillin'.

Ask Smoky's - Collector's Edition FAQ's
Ask Smoky's - New & Improved FAQ's

The Barbecue Store
Here are just a few of our new items!

Apple Wood Chips

Grill Canopy

Wooden Table

18 PC Set

BBQ Cooler

Above are just a few of our new items for the new barbecue season 2007.
Click here to see all of the great new items! Happy Barbecuing!

All the gas grill parts you would want or need!
Looking for Gas Grill Parts? CLICK Above
It's time for barbecue! Stand-up Beer Butt Chicken Rub
The Smoke 'n Fire Enquirer and Barbecue'n On The Internet
This recipe makes a great rub for any type of poultry you may choose to prepare. It takes only moments to get going, and you'll be talking about it for months! Use fresh seasonings where possible, store in an air-tight jar and keep in the freezer if you don't use it often. You will really enjoy this one. Here is the start of the fun:
     3 cup pure cane sugar
    Beer Butt Chicken
    Click for larger view

     1/2 cup onion salt

     1/2 cup garlic salt
     1/2 Hungarian paprika
    2 Tbs fresh ground black pepper
     2 Tbs chili powder
     1 Tbs dried basil
     1 Tbs rubbed sage
     1 Tbs cayenne (optional, but really not that hot)
     1 Tbs lemon pepper
     1 tsp crushed dried rosemary

    1 tsp ground cinnamon

    Combine all the ingredients in a large non-reactive 2-quart bowl. Blend well with a wire whisk until the seasonings have combined and are incorporated into the mixture. Paint thinly over your meat before seasoning and cooking it. Enjoy!

It's time for barbecue!

Old Smokey Contest Winner

Old Smokey Grill - #18Each newsletter we give away one heck of a grill to one of our lucky readers. By far, the Old Smokey Grill is our largest selling portable charcoal grill because of its durability and ability to produce great tasting food. There is only one winner each month! The winner of this month's Old Smokey Grill - #18 is:

Craig Bonny

Hey Craig, please send us the email address used when you signed up for the Smoke 'n Fire Enquirer and we'll validate your address. Congratulations! For everyone else, we'll have a new contest next month and will be drawing from the same list you are on!

It's time for barbecue!Are you receiving The Barbecue Store Newsletter?

If you're interested in discovering the newest innovations in outdoor cooking tools and equipment, you should sign up for The Barbecue Store Newsletter. Each month we announce what's new in outdoor cooking gear as well as offer over 30 products that are on sale. A lot of the time, we have a store-wide sale in addition to the 30 sale items. But you'll only get the "skinny" on the new products by signing up for the newsletter.


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Subscribe to the Smoke 'n Fire EnquirerSubscribe to the Smoke 'n Fire Enquirer Charlie McMurrey, The Smoke 'N Fire Enquirer
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