Racing Line Chicken
The racing line is the fastest way around the track, the optimal path for an efficient race and – if you’re lucky – the route to victory lane.
Contrary to popular belief, slow-smoking doesn’t have to be difficult, and it doesn’t have to take all day. So if you’re looking for a fast, easy, efficient way to cook up something just as delicious as anything slow-smoked for hours on end, try this recipe for juicy, beer-can barbecue chicken. Here’s how it’s done:
1 can of beer (we chose Modelo)
1 whole chicken
1/4 cup sea salt
4 tablespoons mustard
BBQ seasoning (we used Jack Stack’s, available at Norick’s)
Remove the giblets from the chicken. Pat the bird down dry with a paper towel.
Rub the fowl down with mustard.
Sprinkle generous amounts of garlic salt and BBQ seasoning on the outside of the chicken and in the cavity.
Empty about one-half of the beer from a can. Warm beer works best.
Place the chicken on the beer can, inserting the can into the cavity. The chicken should stand up on the can by itself.
Set the grill to about 325 F. Wait until the temperature stabilizes.
Cook for 2 hours 15 minutes or until done. Chicken is done when leg moves freely in socket.