Print
Email
Add a photo
Could you please edit this recipe to site that your original source for it was from the cookbook, Smoke & Spice by Bill and Cheryl Jamison? The authors are happy to share the recipe but would like you to site the source.
~Kyra
Community Manager
Ingredients
- Ingredients for Wild Willy's Number One-derful Rub:
- 6 tablespoons paprika
- 2 tablespoons ground black pepper
- 2 tablespoons salt
- 2 tablespoons sugar
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne
- Injection Liquid:
- 12 ounces beer
- 1/4 cup oil, preferably canola or corn
- 1/4 cup cider or white vinegar
- 2 teaspoons Wild Willy's Number One-derful Rub
- Two 3 & 1/2-pound whole chickens
- Ingredients for Throne Mop:
- 12 ounces beer
- 1 cup chicken stock
- 1/2 cup water
- 1/4 cup oil, preferably canola or corn
- 1 tablespoon Wild Willy's Number One-derful Rub
- Two 12-ounce cans of beer (no bottles please)
- 1/2 medium onion, chopped
- 1/4 cup cider or white vinegar
- 4 garlic cloves, minced
Directions
- The night before you plan to barbecue, combine the rub ingredients in a small bowl. In another bowl, combine the ingredients for the injection liquid. Remove the organs from the cavity of the chickens.
- With a kitchen syringe, inject about 1/2 cup of the injection liquid deep into the breast and legs of each chicken in several spots. Massage the chickens thoroughly, inside and out, with the remaining injection liquid, working it as far as possible under the skin without tearing the skin. Cover the chickens well with the dry rub, again massaging inside and out and over and under the skin. Reserve at least 1 tablespoon of the rub if you are planning to baste the chickens. Place the chickens in a plastic bag and refrigerate them.
- Prepare the smoker for barbecuing, bringing the temperature to 200-220 degrees.
- Remove the chickens from the refrigerator and let them sit at room temperature for about 30 minutes.
- While you wait, open the 2 beer cans and drink half and only half of each beer. With a can opener, remove the tops of the half-empty beer cans. Place half of the onion, vinegar, garlic, and reserved rub in each can. Insert the replenished beer cans into the cavities of the chickens, balancing the birds so that they rest upright on their legs bent forward. The cans should sit flat on the grill or on a cooking tray, holding the chickens at attention while their insides are steaming and their outsides are smoking.
- If you are going to use the mop, combine the ingredients in a saucepan and keep the mixture warm over low heat.
- Transfer the chicken to the smoker. Cook for 3 & 1/2 to 4 hours, mopping every 30 minutes in a wood-burning pit, or as appropriate in your style of smoker. When the chickens are done, their legs will move freely and internal temperature should be 180 to 185 degrees.
- Let the chickens sit for 5 to 10 minutes. Remove the skins, carve the chickens, and serve.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 12 servings | |
| Calories 154 | |
| Calories from Fat 86 | 56% |
| Total Fat 9.75g | 12% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 1207mg | 50% |
| Potassium 182mg | 5% |
| Total Carbs 11.1g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.07g | 3% |
| Protein 1.6g | 3% |
Advertisement
Advertisement
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
