Ingredient List:
- 1 — DCB Windhaven Farms Whole Chicken
- 3 Tbsp — Shallot Scallion & Leek Seasoned Oil
- 1 oz — Three Little Pigs® Natural Poultry Seasoning
- 1 bottle — Val de France Organic Sparkling Pear Juice
- 1 bottle — Three Little Pigs® Natural KC Spicy BBQ Sauce
- 4–6 — Chunks Cherry Wood
- 1 — Raichlen’s Beer Can Chicken Roaster
Items available at Smoke N’ Fire.
Instruction:
Coat the chicken lightly with Scallion & Leek Oil and then a light to medium coat of the Natural Poultry Seasoning, inside and out. Coat the Raichlen’s Beer Can Chicken Roaster lightly with Scallion & Leek Seasoned Oil. In a microwaveable bowl, mix a teaspoon of the Natural Poultry Seasoning with the Sparkling Pear Juice; warm the Pear Juice and seasoning blend until close to boiling. Carefully pour mixture into the Beer Can Chicken Roaster. Slide the chicken onto the chicken roaster, folding the legs together and the wings behind the back.
Preheat the smoker or gas grill to low and slow heat (170–210°), and add the Cherry wood chunks. Set the chicken into the smoker in the indirect heat zone for ~ ½ to 1 hour, until meat reaches internal temperature of 120° and lightly browned. Then elevate the temperature of the grill/smoker to 350°. Roast until meat has a crispy skin with a nice bronze color, ~ 1 hour. At this point start basting the bird with the KC Spicy Sauce to create a mouth watering glaze. Continue cooking the meat at 350° for an additional ½ to 1 hr until the internal meat temp is at least 165°, both in the breast meat as well as the thigh leg meat…. Pull the chicken to rest 5 to 10 minutes, then slice or shred the meat. Drizzle a little of the cooking lager and seasoning from the Chicken Roaster onto the sliced meat for extra flavor. The KC Spicy Sauce may also be served as a dipping sauce on the side.
Serve Immediately!
Enjoy!!
