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

Recipe by Kitten Stirfry
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 6-8
YIELD: 2 chickens
UNITS: US

INGREDIENTS

Nutrition
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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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