First I prepared the chickens. I trimmed the fat, rinsed the birds off, and spread poultry seasoning (I bought at a store in St. Charles) all over the birds. Then I went to heat up the coals (well actually I called Chase, whined until he came home, and watched while he lit the coals). Notice the two beers on the counter - an integral part of beer butt chicken :)

Now that the coals are nice and grey, open the beer cans, "discard" about a quarter of the beer from each can, and shove them up the rears of the birds. Then sit the birds up on the can and put them on the grill.

I let them cook for about 2 hours (internal temperature of 170) and they turned out just magnificently tender and juicy!

The meal: beer butt chicken, baked beans, peas, corn on the cob, pasta salad, bbq chips, and brownies.
All in all, it was a delicious meal, and I was happy to put to use many of the platters and such that we recieved as wedding presents.