carnivore
Senior Cook
Whole fryer chickens were on sale for $.59 / pound yesterday, so of course i had to buy 5.
I went ahead and barbecued one last night, and it turned out to be the best bbq'd chicken i've ever had. Plus it lent itself to a really catchy name
I didn't really measure anything, but here's an approximation of what i used:
Bourbon-Butter Barbecued Bird
2. Soak the wood chips & light your grill or smoker. If you're using a gas or charcoal grill, you'll want to set it up for indirect grilling.
3. Make the baste: melt the butter in a small saucepan over medium heat. add the bourbon, vinegar, salt, garlic powder, & tabasco and whisk together until the salt & garlic powder are completely dissolved. Pour the baste into a small bowl and keep in a warm place.
4. Smoke the chicken until done, basting every 30 minutes or so. When the internal temp reaches 180 deg remove and let sit for 5-10 minutes. Cut up & serve.
I went ahead and barbecued one last night, and it turned out to be the best bbq'd chicken i've ever had. Plus it lent itself to a really catchy name
I didn't really measure anything, but here's an approximation of what i used:Bourbon-Butter Barbecued Bird
- 1 fryer chicken, 4-5 lbs
- 1 recipe carnivore's BBQ Rub (or your favorite brand or recipe)
- 3 tbsp bourbon
- 3 tbsp butter
- 3 tbsp cider vinegar
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp tabasco
- a couple handfuls oak wood chips (or your favorite wood)
2. Soak the wood chips & light your grill or smoker. If you're using a gas or charcoal grill, you'll want to set it up for indirect grilling.
3. Make the baste: melt the butter in a small saucepan over medium heat. add the bourbon, vinegar, salt, garlic powder, & tabasco and whisk together until the salt & garlic powder are completely dissolved. Pour the baste into a small bowl and keep in a warm place.
4. Smoke the chicken until done, basting every 30 minutes or so. When the internal temp reaches 180 deg remove and let sit for 5-10 minutes. Cut up & serve.
