Yardbird with Barley and Hops Enema

Main Dish

Ingredients

1 Whole Chicken, about 4 pounds

1/2 cup No- Stick Grilling Marinade for Poultry (page xxx)

1 Tbl Poultry Seasoning (page xxx)

1/2 Tbl Black Pepper, freshly ground

1 12-ounce can of beer

Instructions

Remove and discard the neck and giblets and any excess pockets of fat from the chicken. Rinse and dry the chicken.

Rub the no-stick marinade over the chicken and inside the cavity. Marinate one hour at room temperature. Just before cooking, sprinkle the cavity and skin with the poultry seasoning and black pepper.

Prepare the grill. Open the can of beer and place the chicken over the beer so that the beer can sits upright and fills the cavity of the chicken. Transfer the chicken to the grill and place over indirect medium heat. Push the bird down far enough on the can so that the legs give support to keep the chicken from falling over. Cook until an internal temperature of 170 degrees is reached or the juices run clear, approximately1 1/2 hours.

Carefully remove the chicken from the grill. Using a hot pad, pull the beer can from the center of the chicken and discard. Allow the chicken to rest for 10 minutes before carving.

Yield: 4-6 servings

Several companies manufacture a device that holds the beercan upright as the chicken fits around it.

Recent Recipes

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

RobertStJohn.com