We went out Saturday for our anniversary. So doing a big spread for Easter wasn't in the cards. But I wanted to do something different.
I was going to do beer-can chicken on the grill but my grill lid doesn't have the height for a bird to stand on-end. So instead, I did some indirect heat grilling.
Started with putting some mesquite wood in the drip pan, and added a couple cans of beer. Let that soak for a couple hours then pulled them out of the beer and set aside. Lit about 30 briquettes of charcoal in the chimney starter and put half on each side of the drip pan.
Rinsed the chickens (we did 2 for leftovers) and let dry. Rubbed with peanut oil and then rubbed with some cajun rub. Put the wood on top of the coals and let the bird smoke for about 1.5 hours.
It was really good with a deep smokey flavor. The family enjoyed it. Next time I'll soak the chicken in a brine and try the same process.
I was going to do beer-can chicken on the grill but my grill lid doesn't have the height for a bird to stand on-end. So instead, I did some indirect heat grilling.
Started with putting some mesquite wood in the drip pan, and added a couple cans of beer. Let that soak for a couple hours then pulled them out of the beer and set aside. Lit about 30 briquettes of charcoal in the chimney starter and put half on each side of the drip pan.
Rinsed the chickens (we did 2 for leftovers) and let dry. Rubbed with peanut oil and then rubbed with some cajun rub. Put the wood on top of the coals and let the bird smoke for about 1.5 hours.
It was really good with a deep smokey flavor. The family enjoyed it. Next time I'll soak the chicken in a brine and try the same process.