Ingredients
1 cup of BBQ Sauce
1/4 cup of vegetable oil/canola oil
2 tablespoons of lemon juice
1 tablespoon of lime juice
1 tablespoon of Dijon mustard
2 tablespoons of Chipotle pepper
1/2 teaspoon of red chili flakes
1/4 teaspoons cayenne pepper
1 tablespoon Worchestire sauce
1 tablespoon chili sauce
1/3 cup of honey
1 whole chicken
1 can of beer
Cooking tools needed
1. BBQ Grill/ Smoker
2. Blender
3. Basting mop/brush
4. Tub (for soaking wood)
Grill preparation
1. Arrange charcoals or wood in the BBQ pit to cook the food indirectly. If you are using a smoker this does not apply.
2. Place a water pan underneath the area where you plan to set your chicken. Light your fire.
3. At least 1 hour before cooking , soak wood chunks in water making sure that the wood is covered.
(Do step 4 directly before putting chicken on the grill)
4. Drain water from wood chunks, and place damp wood chunks over coals or wood.
Cooking Instructions
1. Combine all of the ingredients (excluding the beer) using a blender
2. Thouroughly baste chicken with sauce.
3. Cover chicken with foil and refridgerate for at least 1 hour.
4. Romove foil from chicken and allow chicken to return to room temperature.
5. Open can of beer, pour a portion of the beer into the water pan in the grill. Use water to and continue to fill the pan.
6. Place chicken on top of the beer can in a standing position.(the can must be at least half full of beer)
7. Re-baste sauce to chicken.
8. Add pre-soaked (drained) wood chunks to fire (will begin to smoke)
9. Place chicken on the grill directly over the water/beer pan.
10. Close top over grill/smoker. Smoke for approximately 3 1/2 to 4 hours or until a meat thermometer reads 185 degrees.
11. When done cover with foil for 15 to 20 minutes and serve
Cooking Tips
Tip #1: Always cook using direct heat to prevent burning and to retain moisture.
Tip #2: Add charcoals/wood as needed to retain heat
Tip #3: Try not to open the lid too often. This will cause a sudden drop in temperature and a loss of smoke.
Tip #4: Always save a small portion of the basting sauce to re-baste chicken during the cooking process.
1 cup of BBQ Sauce
1/4 cup of vegetable oil/canola oil
2 tablespoons of lemon juice
1 tablespoon of lime juice
1 tablespoon of Dijon mustard
2 tablespoons of Chipotle pepper
1/2 teaspoon of red chili flakes
1/4 teaspoons cayenne pepper
1 tablespoon Worchestire sauce
1 tablespoon chili sauce
1/3 cup of honey
1 whole chicken
1 can of beer
Cooking tools needed
1. BBQ Grill/ Smoker
2. Blender
3. Basting mop/brush
4. Tub (for soaking wood)
Grill preparation
1. Arrange charcoals or wood in the BBQ pit to cook the food indirectly. If you are using a smoker this does not apply.
2. Place a water pan underneath the area where you plan to set your chicken. Light your fire.
3. At least 1 hour before cooking , soak wood chunks in water making sure that the wood is covered.
(Do step 4 directly before putting chicken on the grill)
4. Drain water from wood chunks, and place damp wood chunks over coals or wood.
Cooking Instructions
1. Combine all of the ingredients (excluding the beer) using a blender
2. Thouroughly baste chicken with sauce.
3. Cover chicken with foil and refridgerate for at least 1 hour.
4. Romove foil from chicken and allow chicken to return to room temperature.
5. Open can of beer, pour a portion of the beer into the water pan in the grill. Use water to and continue to fill the pan.
6. Place chicken on top of the beer can in a standing position.(the can must be at least half full of beer)
7. Re-baste sauce to chicken.
8. Add pre-soaked (drained) wood chunks to fire (will begin to smoke)
9. Place chicken on the grill directly over the water/beer pan.
10. Close top over grill/smoker. Smoke for approximately 3 1/2 to 4 hours or until a meat thermometer reads 185 degrees.
11. When done cover with foil for 15 to 20 minutes and serve
Cooking Tips
Tip #1: Always cook using direct heat to prevent burning and to retain moisture.
Tip #2: Add charcoals/wood as needed to retain heat
Tip #3: Try not to open the lid too often. This will cause a sudden drop in temperature and a loss of smoke.
Tip #4: Always save a small portion of the basting sauce to re-baste chicken during the cooking process.
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