BBQ Adventure: Beer can chicken (with sucklebusters rub)

Well I had a craving for chicken so I decided to cook up some chooks on the barbie. I also wanted to try some of the world famous Sucklebusters rub I got a few weeks back. I decided to cook a beer can chicken (with a Weber gadget instead of a can) and a chook with some plain rub.

This blog will mainly deal with the beercan preparation not the plain rub one… I wanted to cook this on a high heat (500F) to start with to crisp up the skin and to finish of with a more moderate heat (around 350F). Since I wanted to eat around 7:30 I decided to start firing up the Komodo Kamado at 17:30 to allow for some heat absorption (so it radiates nicely back into the BBQ). And since it was a short cook I used my guru to moderate the temps (with my ET-73 to remotely monitor).

I prepared the chook with the Sucklebusters Hoochie Mamma rub:

After rubbing the chook (hmm was it enough?) I put about 2 teaspoons under the skin and about 2 more on the outside with some olive oil. You can see the Weber beer can gadget (very handy); you put the beer in a little bowl in the middle.

It looks pretty small on the Komodo Kamado, but if you look carefully you can see the other chicken behind it…and for the last 20 minutes (no photo’s I also put some corn on the KK).

This is the final result after 10 minutes of resting the chook (can you tell what I did wrong??):

Yup….it’s upside down so the nice crispy breast skin was soaking in the juice….crispy skin gonski!
AND I rested it covered in foil BIG MISTAKE that als caused all the nice crispyness of the skin to dissapear.
The taste was good with smokiness supplied by a handful of “poultry” smoking chips (which I had soaked in beer).