Rosemary Rub Beer-butt / Beer Can Chicken (w/ Bourbon)

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 24 ounces beer
• 2 whole chickens
• 750 ml bourbon (or more if you would like)
• 3 cups seasoning (rosemary & garlic)
• 1/2 cup butter (1 stick butter)

Recipe

• 1 preheat grill to 375°f preferably indirect heat (the oven works sorta-ok too).
• 2 empty beer cans by 1/4 to 1/3, then set them into stand.
• 3 place chickens over beer cans (try and keep them from touching).
• 4 grind 1 cup rosemary & garlic seasoning into a powder. melt 3/4 stick of butter. mix in powdered seasoning. pour concoction into a meat flavor injector. inject chickens in the middle of the breasts, thighs, and legs.
• 5 have a whiskey, or two.
• 6 spritz the chickens with bourbon. inside and out (i use a squirt bottle).
• 7 rub entire bare skin of chickens with leftover 1/4 butter.
• 8 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).
• 9 maybe another shot of whiskey to clear the throat and mind?.
• 10 place chickens onto covered, and preheated grill.
• 11 cook for 2 hours, every 10-15 minutes spritz chickens with bourbon. (leave lid shut when you do this. go through the back and side vent on lid of grill).
• 12 finish off with a nice glass of bourbon on the rocks.