Rosemary Rub Beer-Butt / Beer Can Chicken (W/ Bourbon)
- Ready In:
- 2hrs 20mins
- Ingredients:
- 5
- Yields:
-
2 chickens
- Serves:
- 6-8
ingredients
- 24 ounces beer
- 2 whole chickens
- 750 ml Bourbon (or more if you would like)
- 3 cups seasoning (rosemary & garlic)
- 1⁄2 cup butter (1 stick butter)
directions
- Preheat grill to 375°F preferably indirect heat (the oven works sorta-ok too).
- Empty beer cans by 1/4 to 1/3, then set them into stand.
- Place chickens over beer cans (try and keep them from touching).
- Grind 1 cup rosemary & garlic seasoning into a powder. Melt 3/4 stick of butter. Mix in powdered seasoning. Pour concoction into a meat flavor injector. Inject chickens in the middle of the breasts, thighs, and legs.
- Have a whiskey, or two.
- Spritz the chickens with bourbon. Inside and out (I use a squirt bottle).
- Rub entire bare skin of chickens with leftover 1/4 butter.
- Rub the rest of the seasoning into entire skin of chickens (maybe grind some more of the seasoning down a little to help the rubbing action).
- Maybe another shot of whiskey to clear the throat and mind?.
- Place chickens onto covered, and preheated grill.
- Cook for 2 hours, Every 10-15 minutes spritz chickens with bourbon. (leave lid shut when you do this. Go through the back and side vent on lid of grill).
- Finish off with a nice glass of bourbon on the rocks.
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RECIPE SUBMITTED BY
I am just another fat guy trying to cook something edible.