| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Barbecue ma, Barbman1 |
4 |
servings |
INGREDIENTS
| 4 |
lb |
Whole chicken; cleaned |
| 1 |
cn |
Beer |
| 1 |
ts |
Celery salt |
| 1 |
ts |
Ground black pepper |
| 1 |
ts |
Cayenne |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Sugar |
| 1 |
ts |
Brown sugar |
| 1 |
ts |
Paprika |
| 1 |
c |
Wood chips for smoking; drained |
INSTRUCTIONS
RUB
Prepare the grill for the indirect heat method. Mix the spices to
form a rub and apply the rub mixture all over, and inside the
chicken. Pour out half the beer, then make holes with opener on top
of can, pour some of the rub mixture into the can. When the coals are
hot place the wood chips onto the coals.
Set beer can in middle of grill, place chicken over the top,
inserting can into the chicken's cavity, sitting upright. Place cover
on the grill and smoke roast the chicken for about an hour to an hour
and fifteen minutes. Serve with beer of course.
Recipe by: Steve Dolinsky of CLTV News Good Eating
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