Rosemary Rub Beer-Butt / Beer Can Chicken (W/ Bourbon)

• 24 ounces beer
• 2 whole chickens
• 750 ml Bourbon (or more if you would like)
• 3 cups seasoning (rosemary & garlic)
• 12 cup butter (1 stick butter)

1. Preheat grill to 375F preferably indirect heat (the oven works sorta-ok too).
2. Empty beer cans by 1/4 to 1/3, then set them into stand.
3. Place chickens over beer cans (try and keep them from touching).
4. Grind 1 cup rosemary & garlic seasoning into a powder.
5. Melt 3/4 stick of butter.
6. Mix in powdered seasoning.
7. Pour concoction into a meat flavor injector.
8. Inject chickens in the middle of the breasts, thighs, and legs.
9. Have a whiskey, or two.
10. Spritz the chickens with bourbon.
11. Inside and out (I use a squirt bottle).
12. Rub entire bare skin of chickens with leftover 1/4 butter.
13. Rub the rest of the seasoning into entire skin of chickens (maybe grind some more of the seasoning down a little to help the rubbing action).
14. Maybe another shot of whiskey to clear the throat and mind?.
15. Place chickens onto covered, and preheated grill.
16. Cook for 2 hours, Every 10-15 minutes spritz chickens with bourbon.
17. (leave lid shut when you do this.
18. Go through the back and side vent on lid of grill).
19. Finish off with a nice glass of bourbon on the rocks.

beer, chickens, bourbon, rosemary, butter

Taken from www.food.com/recipe/rosemary-rub-beer-butt-beer-can-chicken-w-bourbon-293430 (may not work)