Directions: |
Directions:Mix the rub in a small bowl until its well incorporated. Wash, dry and season the chicken generously inside and out with the rub. Work the mixture well into the skin and under the skin wherever possible. Place in medium bowl, cover and set aside at room temperature for 20 to 30 minutes.
Using a Cajun Injector put some of your favorite marinade into the breast, thighs, and thick part of the wings. I love the bbq honey bacon or the garlic and herb marinade.
Pour the beer into a Poultry Pal chicken holder, add the cider, olive oil, and balsamic vinegar and set aside.
Place whole chicken, butt end down, over the Poultry Pal cone. This positioning does two things: first it helps drain off the fat as the chicken cooks, second, the beer steams the inside of the chicken, while the outside is cooked by the BBQ heat, making it the most moist bird youve ever laid yer eyes, or gums, on. Some people put a small potato or carrot in the neck opening of the chicken to keep the steam inside; I prefer to let it pass through.
Cook for 1 1/2 to 2 hours over indirect heat, about 300-350Ú-degrees. During the cooking time spray the chicken all around with the basting spray several times. The chicken is done when the internal temperature reaches 180Ú. After your guests have reacted appropriately, remove the chicken from the Poultry Pal with tongs while holding the base of the pan with an oven mitt (careful! It is very hot).
Give the chicken one more spritz of the basting spray, brush on a coating of Cattlemen's Golden Honey barbecue sauce, and then carve and serve. I love to team up this chicken with buttered noodles, corn bread stuffing, and chilled beer.
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This recipe for BEER-BUTT CHICKEN is from