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Special Equipment: 1 1/2 cups mesquite chips,
soaked in cold water for 1 hour and drained
Ingredients
Directions
1. Remove and discard the fat just inside the body
cavities of the chicken. Remove the package of giblets, and set aside
for another use. Rinse the chicken, inside and out, under cold running
water. then drain and blot dry, inside and out, with paper towels.
Sprinkle 1 tablespoon of Bayou
Burner inside the body and neck cavities, then
rub another 1 tablespoon all over the skin of the bird. If you wish, rub
another 1/2 tablespoon of the mixture between the flesh and skin. Cover
and refrigerate the chicken while you preheat the grill.
2. Set up the grill for indirect grilling, placing a
drip pan in the center. If using a charcoal grill, preheat it to medium.
If using a gas grill, place all the wood chips in the smoker box and
preheat the grill to high; then, when smoke appears, lower the heat to
medium.
3. Pop the tab on the beer can. Make 6 or 7 holes in
the top of the can. Pour out the top inch of beer, then spoon the
remaining Bayou
Burner through the holes into the beer. Holding the chicken
upright, with the opening of the body cavity down, insert the beer can
into the cavity.
4. When ready to cook, if using charcoal, toss half
the wood chips on the coals. Oil grill grate. Stand the chicken up in
the center of the hot grate, over the drip pan. Spread out the legs to
form a sort of tripod, to support the bird.
5. Cover the grill and cook the chicken, until
fall-off-the-bone tender, 1-2 hours. Check doneness.
6. Using tongs, lift the bird to a cutting board or
platter, holding a large metal spatula underneath the beer can for
support. (Have the board or platter right next to the bird to make the
move shorter. Be careful not to spill hot beer on yourself.) Let stand
for 5 minutes before carving the meat off the upright carcass. (Toss the
beer can out along with the carcass).
Serves: 4 to 6
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