Drunkin Chicken

Cooking time: 1.5 hours

Ingredients

1 4-pound whole chicken

Olive oil or other vegetable oil. I use Cajun Blast garlic spray. http://www.cajunblast.com/garlic.asp

1 opened, half-full can of beer, room temperature

1 sm Onion

1 Tbsp Kosher salt

2 Tbsp Garlic & onion powder

2 Tbsp Cajun season

1 Tbsp Black pepper

Prep and Cooking

1) Prepare your grill for indirect heat put the coals on one side of the grill, leaving another side free of coals.

2) Peel onion and put into cavity as far up as possible. Rub the chicken all over with olive oil. Sprinkle seasonings all over the chicken.

3) Use half can of beer.  If you want, you can put some seasoning inside beer can. Put the chicken on to the open can, so that the chicken is sitting upright. Place the chicken on the side of the grill not over the coals, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.

4) After an hour, check the chicken and refresh the coals if needed. Using a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife juices will be clear not pink when done.

5) Remove the chicken. Beer and can will be hot. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can.

Hickory Smoked Bacon Meatloaf

Being told it taste like a steak

Meatloaf:
2 lb ground beef
1 lb pork

1 lb bacon
2 egg
2 tbs fresh garlic
¼ cup Jack Miller’s BBQ sauce (or your favorite brand)
salt and pepper to taste
½ cup bread crumbs
1 tbs Tabasco
2 tbs of Worcestershire Sauce
½ cup onion finely chopped
½ cup bell pepper finely chopped

2 tbs Tony Chachere’s seasoning

Sauce:

¼  cup Jack Miller’s

¼ cup ketchup
¼ cup honey
¼ cup onion processed
¼ cup bell pepper processed
1 teasppon garlic powder or 1 tbs fresh
1 tbs of Tabasco

1 tbs Tony Chachere’s seasoning

The bacon weave

Ready for the pit

 

Mix well all the meats and seasonings together. Let set aside while you work on the bacon. Lay plastic wrap out to help roll bacon around meat when ready. Next layout the bacon out in rows. Make it in a square shape. Weave them together like a basket. Now form the meat and lay on top of the bacon. Use the plastic wrap to help roll bacon around the meat.

 Let cook till it on the pit until it reaches an internal temperature of 170* at that point remove it from the pit and put in a dish or pan suitable for the pit. Cover it with the sauce. Lower the temperature until internal temperature is about 175* and the sauce is starting to caramelize. Remove from heat and don't mess with it for at least 10 minutes. You are ready to eat, 

I'll post carb info later with finished product pictures.

Also going to try a different potato salad with it tonight. I will post this recipe also.