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Beer can chicken
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| The Big Dawg’s Beer Can Chicken and Mopping Sauce by Jessica Williams Related Chasing His Own Tailgate Athens, GA A huge part of Southern culture, tailgating is the ultimate way for sports fans to meet and have a good time. For Mike “Big Dawg” Woods, tailgating is just as much a part of football as the game itself, and he’s become a sort of legend among Georgia Bulldogs fans. Before every game, hordes of hungry fans flock to the Big Dawg’s grill to talk football, take pictures with him, and try his beer can chicken. The sauce he uses is out of this world, and it’s surprisingly easy to make. Use your favorite beer can chicken recipe (or try ours below), and when it comes time to add the sauce, use the Big Dawg’s. Beer can chicken ingredients: | |
| 1/3 cup | brown sugar |
| 2 tablespoons | chili powder |
| 2 tablespoons | paprika |
| 2 teaspoons | dry mustard |
| 1/2 teaspoon | salt |
| 1 teaspoon | cayenne pepper |
| 1/4 teaspoon | ground black pepper |
| 2 tablespoons | vegetable oil |
| One 12-ounce can | beer, half full |
| One 3-pound | whole chicken |
| Directions: Preheat an outdoor grill to medium-high heat, about 350 degrees. Combine the dry ingredients in a small bowl. Place the half-full can of beer in the center of a plate, and coat with cooking spray. Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry with paper towels. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Brush the chicken with the vegetable oil. Sprinkle one teaspoon of the seasoning mix into the can of beer, or if your mopping sauce is ready, pour a tablespoon into the can. NOTE: The beer may foam up when you add the seasonings or sauce. Rub the remaining seasoning mix over the entire surface, inside and outside of the chicken. Fit whole chicken over the can of beer with legs on bottom; keep upright. Place chicken, standing on the can, directly on preheated grill. Close lid and barbecue chicken until no longer pink at the bone and the juices run clear, about 1 hour, 15 minutes. Brush chicken with sauce (reserve some for serving), and cook another 15 minutes. Check the internal temperature: an instant-read thermometer inserted into the chicken breast should read 160 degrees, 175 degrees in the thigh. When ready, remove the chicken from the grill and discard the beer can. Tent the chicken with aluminum foil and let rest for 10 minutes. Carve the chicken, spoon on a little more sauce, and serve. Sauce ingredients: | |
| 1 cup | vinegar |
| 2 tablespoons | salt |
| 2 tablespoons | black pepper |
| 1/2 teaspoon | red pepper |
| 1/2 teaspoon | dry mustard |
| 1 teaspoon | brown sugar |
| 1 cup | cooking oil |
| 8 tablespoons (1 stick) | butter |
| 1 cup | water |
Directions:
Combine all of the ingredients into a saucepan and bring to a rolling boil. Remove from heat, and brush the chicken with the sauce.
Delish related: BBQ Sauce for chicken or pork
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