Update my dinner status, I'm making this tonight.
9 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Dry Rub:
Baste:
- 2 Tbs. Butter
- 3/4 cup Hot sauce
- 2 Tbs.Worcester sauce
- 1/4 cup Tarragon vinegar
Preparation
Dry rub chicken with Cajun seasoning, garlic powder, and paprika. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity(drink 1/3 of beer first). Grill at 250F, with an indirect fire, for 1 1/2 hours. Baste every 20 minutes with baste mix.
