September 18, 2011

Thirsty Bird

Spice Rub Mix:
1/4 cup. paprika
2 tbsp. light brown sugar
2 tbsp. cayenne pepper
2 tbsp. ground cinnamon
2 tbsp. dry mustard
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. salt
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1 whole chicken 4 to 5 lbs
1 12 oz can beer
1 tbsp. fresh lime juice
Mesquite chips
Drip pan

       Mix all ingredients for Spice Rub Mix in a small bowl. Set aside.
Throughly clean and rinse chicken. Pat dry. Coat inside and outside of chicken with several tablespoons Spice Rub Mix. Refrigerate at least 1 hour or overnight.

     Preheat grill for indirect cooking over medium heat using mesquite chips.
Pour out 1/3 of beer from can. Add lime juice to can and place on drip pan in center of grill. Carefully position chicken upright over beer can, adjusting legs to balance. Sprinkle with more Spice Rub Mix .

    Cook on covered grill 1 hour, or until juices run clear when pierced with fork. ( keep lid closed as much as possible) Using tongs and oven mitts, carefully remove the chicken and can from the grill.

      Let chicken rest upright for 10 minutes before lifting from can. Discard beer. Carve chicken or cut into serving pieces. Makes 4 servings.


*Soak a handful of wood chips ( like hickory or mesquite) in water for an hour. Remove the chips and mound up on a sheet of heavy duty foil. Fold the foil and crimp the edges. Pokes 3 or 4 holes in the top only. When grill is up to heat,  place the packet directly on the coals and you're ready to roll.

**Drip Pan Catch the fat that runs off whole chicken and ribs. Pick up a disposable drip pan. Place under food and next to charcoal.

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