Bear can chicken smokey style

Name: bear can chicken smokey style
Cook time: 70 min
Total time: 70 min
Yield: 6
Cuisine: American
Ingredients: 2 look beer; 2 free range chicken a ca. 1.3 kg; 8 el chick mix BBQ herbs recipe elsewhere on the website; 15 g sprig of rosemary; 1 lemon in parts

Chicken on tin vans free-range chicken with bbq herbs, rosemary and lemon.

Ingredients

Kitchen Stuff

1 barbecue with lid
1 smoke wood
1 meat thermometer

Directions

Prepare the barbecue for indirect grilling and bring the temperature to 170 ° C. Open the cans of beer and take a big sip from each can.
Dab the chickens dry with paper towels and season around evenly with the chick mix BBQ spices.
Place the beer cans upright on the hottest part of the barbecue and preheat them.
As soon as the beer starts to evaporate in the cans, sprinkle the smoked wood chips and the rosemary on the hot coals.
Take the cans with tongs from the fire and put on a (wooden) cutting board. Gently push the chickens over the beer cans.
Note, the cans are hot. With both chickens pull the two legs apart, so that the beer can and the legs together form a tripod.
Put the chicken with beer can back on the grill, on the coolest part of the barbecue.
Turn the chest to the warmest part of the barbecue and place the lid on the barbecue.
Keep the temperature of the barbecue as constant as possible at 170 ° C and cook the chicken in approx. 50-60 min., Until it has a core temperature of 70 ° C in the breast and 75 ° C in the thighs.
Remove the chickens from the barbecue, place them with tin and upright on a chopping board and leave to rest for 5 minutes.
In the meantime, cut the lemon into pieces and grill it. Serve the chicken on the cutting board, with the lemon slices and the rest of the rosemary twigs.