Saturday evening at home

Last night we had an evening free. So, we decided that we were going to do a Beer in the Rear chicken and some onion potatoes. This dinner takes a long time for both to cook and we knew that we'd have to have time for it. The chicken takes 1 to 2 hours and the potatoes take about 1 hour or so. But, OH MY! It was soo worth the long cook time. It's all easy to prep, so once it's going, you just sit back and enjoy your backyard & the beautiful weather (or at least that's what we did). Here are the recipies:

Onion Potatoes
(My version of the recipe on the Lipton Onion Soup mix box)
3-5 potatoes (I used red potatoes this time so I used 6 since they are smaller)
1/4 onion (I had a VERY large onion, if your onion is small, use 1/2 of it)
1 package Lipton onion soup mix
1 stick butter
Preheat the oven to 425 degrees. While the oven is preheating, put the stick of butter into a 13x9 inch pan and let it melt in the oven. Dice the potatoes into bite size chunks as well as the onion. When the oven is preheated and the butter is melted, throw in the onion and potatoes. Mix in the onion soup mix. Bake in the oven for about an hour or until the potatoes are tender. Stir every 15 minutes or so.

Beer in the Rear Chicken
1 whole chicken
1 can of beer (you only need half of a can, do what you deem necessary with the other half)
Seasonings: (use what you want, but this is what we used)
Pork rub
Old Bay seasoning
Garlic salt
Kosher salt
Pepper
Cajun seasoning
Liquid smoke
Worscheshire sauce
Seasoning salt
small potato or small onion to put into the neck hole

Clean out the chicken and wash it with cold water and dry with a paper towel. Season and pat all of this onto the chicken with pork rub, Old Bay, Garlic salt, salt, pepper, and as much cajun seasoning as you'd like (this will add heat to it). Add all of this to the inside of the chicken (rear end) as well and rub it in. To your beer can add some liquid smoke, worscheshire sauce, seasoning salt, salt, & pepper. We have a special stand that you put the beer can into and the chicken onto. If you don't have this stand, just put the chicken on the beer can. Either way, set the entire thing on a grill safe pizza pan. Shove the potato or onion into the neck hole to stop up the cavity of the chicken. Carefully place the entire thing on a very low heat grill.

Our grill has 4 burners. We only turned on 2 and they were on the lowest setting. This is a "low and slow" grilling, it'll take 1 to 2 hours depending on the size of your bird. Our bird took 1 1/2 hours yesterday. When you remove it from the grill, be VERY careful that it doesn't spill off and when you take the bird off of the can, be careful that you don't spill the hot liquid all over your hand! Cut apart and EnJoY!