VinDivine

Yee haw! Welcome to another installment of VdV’s Redneck Recipe Friday! OK, it’s the first. And maybe the last. We’ll see. So, cue the Dueling Banjos theme…“Howdy partners, y’all been hankerin fer some dang tasty vittels?” Well, sheeaatt, we got some for ya. So whatdya say we cut the crap and get down to biznus?”

So first. No, you don’t have to be a redneck, or even enjoy the company of rednecks to enjoy this meal. Even if you openly make fun of rednecks you’ll love this meal. So keep reading. Second, it pairs extremely well with our Killer Watermelon Vodka Chiller recipe we posted recently. And “c” it’s brain dead simple. Even you can get this one right. And last, after trying this chicken, you may just replace the trusty  ‘ol turkey this TG.

OK, wanna hear it? Here it goes: 

1. Light a grill. We like it at ~350-375 degrees
2. Grab a chicken. A 4-pounder Free Range works well. Or if you’re a redneck, just go out in your back yard and git one.
3. Wash it well. Always wash your fowl. remove all the weird parts. If you’re a redneck, boil the weird parts into a tea.
4. Separate the skin from the meat around the breast.
5. Take some dry rub, whatever kind you like, and rub the breast under the skin. Then rub more rub all over the outside.
6. Take a can of beer. Rednecks, grab that PBR. We’ve actually done side-by-side taste tests of light beer vs. better beer (like Fat Tire) and ya know the results? People that like PBR, like that bird better, and the folks that like better beer like the Fat Tire bird better. Moral of the story? Use whatever beer you like to drink for the bird. We’ve even used Boddington’s Ale (but remember to remove that little plastic thingy in the bottom!) Anyway, whatever beer you use, pop the top, take a big swig then open the top with a plain old can opener.
7. Take an icepick or awl…lol just kidding…take a sharp-pointed knife and make a few holes in the can about 1/3 from the top. This’ll help more of the beer get into the bird.
8. With the can about 1/2 full (we are the optimistic types) throw in 2 tablespoons of butter (bacon fat you’re a redneck) and about 2 tablespoons of the rub you used.
9. Ram that can right up the chicken. Rednecks, cue the Deliverance soundtrack.
10. The can should make the bird stand straight up at attention. Place it on one of those throw-away tin pans and put it on the grill.
11. Cook it for about 1 hour. No less. If you’re into temperatures, the meat around the breast should be ~160 degrees.
12. Remove, let it rest for 10 minutes. Then dig in! It is the most tender and flavorful chicken you will ever have. Bam!

Advanced tips:

• Ahead of time, soak some mesquite chips in water in a foil pan for about 30 minutes.
• Rachet up the temp on that grill to about 450.
• Drain the chips and put ‘em on the grill for about 20 minutes at 450 so they get a good smoke on.
• Lower the fire down to about 350-375 then throw the bird on. You’ll get a great smoky taste.
• With about 25 minutes left, throw some corn on the grill. Keep it in the husk. It should all get done at about the same time. Yum.

VdV Rating: 4

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