Butt Rub® and a
(submitted by Susan Martelli - Grand Cru Wine Cellar)
This is one of our favorite ways to barbeque chicken. It's simple, fast,
and nearly goof proof. The meat is moist and succulent.
The chicken grills from the outside and is steamed from the inside with
flavors infused from the onions and herbs.
- 2 lb Whole Chicken (fryer)
- 1/2 Onion, finely sliced
- 1 12 ounce CAN of American Beer
- A few sprigs of fresh herbs, Rosemary works well.
- Bad Byron's Butt Rub® to cover chicken
- 1 Tablespoon, Hot Sauce
- 2 Cloves garlic, coarsely chopped
Clean the chicken inside and out. Pat dry. Coat the outside of the chicken
with Bad Byron's Butt Rub®.
Stuff the cavity with the onions, garlic and herbs.
Using a can opener (the pointy kind) make about five openings in the top of
the can of beer. Pour out half of the beer (If you
like beer-drink it). Add the hot sauce to the beer can.
Carefully place the chicken (this is the tricky part) open end first over
the beer can so that the chicken sits upright on the can.
Place the beer can and chicken assembly on the grill and cook with the lid
closed until done.