[h1]Bacon Beer Chicken (with no bacon).[/h1]
This may sound like sacrilege to some, but my best whole chickens come out of my gasser. This can obviously also be done in a smoker or charcoal grill, but the temps are easier to regulate using gas grill with indirect heat.
I find brining overkill on chicken and not necessary. Turkey, on the other hand, I always brine.
Here's what I do.
Get yourself some
Big Bear Black Stout or Young's Double Chocolate Stout.
I use this infuser:
Camp Chef, Sante Series Turkey Cannon Infusion roaster , but you can just use a suitable can and fill it 3/4 full with the stout. Drink the remaining beer.
Take the chicken out of the fridge 1-2 hours before your cook, removing the innards and rinsing inside and out with cold water. Paper towel dry. Trim any excess skin and fat from the neck and tail areas.
Prepare this rub (good for 1 chicken, double for 2 and so on).
1/8 cup Kosher Salt
1/8 cup Dark Brown Sugar
1/8 cup paprika
1 tbsp freshly ground pepper
pinch of cayenne
1/2 tsp dried mustard
[font=arial, sans-serif]
For more heat, you can up the cayenne and / or mustard.[/font]
[font=arial, sans-serif]
Mix ingredients well.[/font]
[font=arial, sans-serif]
Start by spreading the rub inside the cavity, then drizzle EVOO over the entire body. Place enough rub on the body to coat. Pour any remaining rub into your beer can or infuser.[/font]
[font=arial, sans-serif]
Position bird on can or infuser, tucking wings behind the back of the chicken. Conversely, you can just let the wings fly if you enjoy burnt, crispy tips. I do.[/font]
[font=arial, sans-serif]
Plug neck hole with an onion.[/font]
Fire up your grill or smoker. Use indirect heat if possible: right and left on, middle burners off.[color= rgb(34, 34, 34)] Get it steady at 325* to 350*. I like to use some hickory chips or pellets in a smoker box or foil pouches. You don't need much.[/color]
[font=arial, sans-serif]
Place your chicken(s) in the cooker, and go do something else for 45 min (hopefully you bought more than one beer).[/font]
[font=arial, sans-serif]
After 45 min, check the temp at the thigh, and then at 15 minute intervals. When the IT reads 140-145, crank the heat up to 525*-550*.[/font]
[font=arial, sans-serif]
This will really crisp the skin.[/font]
[font=arial, sans-serif]
When the IT at the thigh reads at least 165* (my girlfriend prefers 180*) take your bird(s) off the grill and let rest 15-20 min.[/font]
[font=arial, sans-serif]
Carve and enjoy.[/font]
[font=arial, sans-serif]
It will taste like bacon.[/font]
[font=arial, sans-serif]
EDIT: Writing this made me want to make some last night. ;-)[/font]