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

1. 1

   Preheat grill to 375F preferably indirect heat (the oven works sorta-ok too).

2. 2

   Empty beer cans by 1/4 to 1/3, then set them into stand.

3. 3

   Place chickens over beer cans (try and keep them from touching).

4. 4

   Grind 1 cup rosemary & garlic seasoning into a powder.

5. 5

   Melt 3/4 stick of butter.

6. 6

   Mix in powdered seasoning.

7. 7

   Pour concoction into a meat flavor injector.

8. 8

   Inject chickens in the middle of the breasts, thighs, and legs.

9. 9

   Have a whiskey, or two.

10. 10

    Spritz the chickens with bourbon.

11. 11

    Inside and out (I use a squirt bottle).

12. 12

    Rub entire bare skin of chickens with leftover 1/4 butter.

13. 13

    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).

14. 14

    Maybe another shot of whiskey to clear the throat and mind?.

15. 15

    Place chickens onto covered, and preheated grill.

16. 16

    Cook for 2 hours, Every 10-15 minutes spritz chickens with bourbon.

17. 17

    (leave lid shut when you do this.

18. 18

    Go through the back and side vent on lid of grill).

19. 19

    Finish off with a nice glass of bourbon on the rocks.

* Per serving · 4 servings · Values may vary.

No additional tips available.