Rosemary Rub Beer-Butt / Beer Can Chicken (W/ Bourbon)

This recipe changes a little every time I prepare it, but the foundation has been well received so far. I use a "McCormick" rosemary / garlic rub and a small bottle of "Jim Beam" bourbon as the rub. I like to use 2 whole chickens, and cook them on a "Cabelas" brand dual beer butt chicken stand. Also important, I usually drink heavily when I am making this great outdoor dish, so ratios tend to vary according to my mood at the time of preparation. I would recommend you create this dish to your taste preferences. Enjoy.

• Ready In: 2 hrs 20 mins
• Serves: 6-8
• Yields: 2 chickens

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

1. Preheat grill to 375°F preferably indirect heat (the oven works sorta-ok too).
2. Empty beer cans by 1/4 to 1/3, then set them into stand.
3. Place chickens over beer cans (try and keep them from touching).
4. 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.
5. Have a whiskey, or two.
6. Spritz the chickens with bourbon. Inside and out (I use a squirt bottle).
7. Rub entire bare skin of chickens with leftover 1/4 butter.
8. 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).
9. Maybe another shot of whiskey to clear the throat and mind?.
10. Place chickens onto covered, and preheated grill.
11. 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).
12. Finish off with a nice glass of bourbon on the rocks.