Thanks to Randy Seiberling for sharing this delicious recipe with us!
Bourbon-Maple-Chipotle Barbecue Sauce
3 strips thick cut bacon, 1/4-in dice
1/2 Cup onion, finely diced
4 garlic cloves, minced
3/4 Cup Jack Daniels
2 Cups ketchup
1/3 Cup Red Apple Balsamic Vinegar
3 Tbsp Worcestershire sauce
3 Tbsp Maple syrup (or Maple Sugar Powder)
1/2 Cup honey
1/2 tsp Black Pepper
1/2 Tbsp Kosher Salt
1/4 Cup tomato paste
2 tsp Chipotle Powder
Maple Sugar – Chili Rub
1 Tbsp Maple Sugar Powder
1 tsp Kosher Salt
1 tsp Paprika
1 tsp Chipotle powder
3/4 tsp Granulated Garlic
3/4 tsp Ground Cumin
1/4 tsp Yellow Mustard, Ground
1/8 tsp Ground Allspice
1/4 tsp Black Pepper
1/8 tsp Ancho Chili Powder
1/2 12 oz. can of beer (I would suggest drinking the other half so make sure it’s a beer you like)
2 4 lb. Chicken (we like La Ventosa Ranch)
• Cook the bacon in a large sauce pan until crisp and all the fat is rendered.
• Add onion and garlic to the pan with the bacon fat and sauté until translucent.
• Add all remaining ingredients, bring to boil. Simmer uncovered until reduced and thickened, about 25 to 30 min.
Beer Can Chicken (we finally get to the good part!)
• Mix all the spices together. (Maple Sugar – Chili Rub)
• Rub the chicken with 2 – 3 Tbsp of the rub. Make sure you rub under the skin and in the cavity of the chicken as well as over the skin.
• Wrap the chicken in plastic wrap and refrigerate for 4 – 6 hours.
• Remove the chicken from the refrigerator and let it come to room temperature.
• Heat your gas or charcoal grill to a medium high ( I use 350 – 375 F) temperature
• Insert the can of beer into the cavity of the chicken and use the can and the legs to form a “tripod” so that the chicken stands up on your grill.
Cover the grill and let the chicken cook using indirect heat for 1 – 1/2 hours, turning the chicken a quarter turn every 20 or 30 min. (You can time this easily by drinking another beer between turns.)
• Baste the chicken with the barbecue sauce 3 or 4 times during the last 20 or 30 min of cooking to produce a deep mahogany colored skin.
• The chicken is done when a thermometer inserted in the thigh registers 165 – 175 degrees.
• Remove the chicken from the grill and let it rest 15 – 20 min before carving.
• Pass warm barbecue sauce with the chicken.