Problem:
“
How to Make
the Best
Beer-Butt Chicken.
”
Shareholders | Managers | Staff
JONATHAN WHINERY
SENIOR ACCOUNTANT
601-898-8875 Ext 275
jwhinery@mclcpa.net
Jonathan Whiney joined the firm as a spring intern during the 2008 busy season and began full-time with firm in December of 2008. He provides audit and attestation services with a primary emphasis on Housing and Urban Development and Rural Development multi-family housing projects, and an array of non-profit organizations. He also practices in the area of taxation preparing individual, non-profit, partnership, and corporate tax returns.
He earned his Bachelor of Science Degree with a Concentration in Finance along with his Master’s Degree in Accountancy from Millsaps College. Jonathan is currently working towards obtaining his CPA designation.
Jonathan is a native of the MS Gulf Coast and now resides in Ridgeland, MS. He has lived in the metro area for over eight years. While at Millsaps College, Jonathan was a re-founding father of the Alpha Iota Chapter of the Pi Kappa Alpha fraternity. He is also an avid sports enthusiast with a stern allegiance to the New Orleans Saints and the St. Louis Cardinals.
Jonathan's Solution:
Food Prep:
1. Coat exterior of chicken with butter (at least ½ cup…but closer to 1 cup for a good coating).
2. Rub your favorite Cajun seasoning over the entire exterior and interior of the chicken. Try to use the less salty variety as you will want to be generous with the spice!
3. Empty (or drink!) half a can of your favorite beer and add about 2 tablespoons of your seasoning and 3-4 tablespoons of butter to the can of beer.
4. Sit the chicken on the beer can and you’re ready to go.
Grill Prep:
1. Make certain that your grill is large enough to hold a chicken upright. My uncle had to engineer a 12-inch spacer just to make his large enough to accommodate a whole chicken!
2. Charcoal only!!! Build pyramid with the coals and burn to about standard grilling point.
3. Don’t spread the coals. Leave them piled and layer with pre-soaked woodchips: oak, hickory, or mesquite (soak anywhere between 1-24 hours).
4. Place the beer-butt chicken on the grill and cover with lid. Open the vent about half way and cook for 1-1.5 hours (or until chicken is 180 degrees).
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