Ingredients:
Whole chicken
EV olive oil
Your favorite bbq rub (I used Killer Hog’s AP and Hot BBQ Rub)
Tony Chachere’s injectable creole butter
Inside the beer can:
Pint of your favorite Pilsner beer
1 stick of unsalted butter
1 1/2-2 habanero peppers with seeds
2 cloves of garlic
1 1/2-2 tbsp Old Bay Seasoning
Habanero BBQ Sauce:
Contents of the beer can after chicken is done
5 ounce bottle of A-1 Steak Sauce
About 4 ounces of Worcestershire Sauce
1/2 cup of ketchup
1/2 cup of molasses
Cooking Instructions:
Either put ingredients in beer can or pour in a pint of beer if you're using a stand then put in a whole stick of butter, 2 habanero peppers sliced, 2 cloves of garlic, and 1 ½ tablespoons of Old Bay. Pat the chicken dry with paper towels, inject the breasts with Tony Chachere’s creole butter then drizzle on and rub in some olive oil as a binder. Use your favorite bbq rub, I’m using Killer Hog’s AP followed by Killer Hog’s Hot BBQ Rub. Get the chicken on the stand, I’m using the Fat Boy Sittin’ Chicken. In to the smoker at 275 degrees, rotate at 85-90 degrees internal and drizzle on some melted butter. Close the lid and remove when internal hits 160 degrees. Let the chicken rest for at least 30 minutes off the stand.
Pour all that beer liquid in a sauce pan on medium high heat with an entire 5 ounce bottle of A-1, about 4 ounces of Worcestershire, half a cup of ketchup, and half a cup of molasses. Blend well with a stick blender and simmer on medium heat to reduce for about 20 minutes. Carve up that chicken and drizzle on the spicy habanero sauce. Enjoy!
Cook Time: 120 mins