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Bud Butt Chicken
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You all know how I feel about my grill, well, this summer, I had to say goodbye to my old darling. I spent a lot of time with that grill, took good care of her too, and when I went to give her, her summer overhaul, it was obvious she wouldn't make another summer. I was heartbroken, really. So I did what any mourning lover would do after it's truly over, I went out and got myself an even better model. You know, kind like trading in the old buzzard for a hot young chicken. No, I'm not heartless, just hungry.
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She's a beauty too; it was love at first sight. And you should see the size of her rack; you could feed a small village off of that thing. She's even got a starter that works, not to mention the size of her tanks. I'm telling you, I could loose myself in this one, Michael should be a little nervous.
I know that I'm a very lucky girl, getting a nice new grill like that (it was my big birthday). The least I can do is use it every night, right? Playing with my new toy has provided me with some new fun and easy recipes for the grill. Try them out; let me know what you think.
- 1 Whole Chicken
- 1 Can Beer (Budweiser is optional)
- 1 Sprig Fresh Rosemary
- 1 Tbs. Rub All Over *
* For free samples of Rub All Over, email us at cook@iveysinmykitchen.com
Get the grill piping hot.
Rinse and pat dry the chicken.
Open the can of beer and place the rosemary sprig inside. Then place the beer can INSIDE the chicken. You know, as if the chicken is sitting on top of the can, shoulders up.
Sprinkle the Rub All Over into your hands and do what it tells you, rub it all over the chicken.
Place the chicken (with the beer in its butt), sitting up on the BBQ grill and close the lid.
Check after 40 minutes. The chicken will be crispy, golden brown and the juices will run clear.
When cooking with chicken, the rule is usually 20 minutes per pound. HOWEVER, the BBQ is difficult to determine, so please use a meat thermometer to check the temperature.
Dark Meat 171º
White Meat 161º
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