1. Preheat grill to 375°F preferably indirect heat (the oven works sorta-ok too). 2. Empty beer cans by 1/4 to 1/3, then set them into stand. 3. Place chickens over beer cans (try and keep them from touching). 4. Grind 1 cup rosemary & garlic seasoning into a powder. Melt 3/4 stick of butter. Mix in powdered seasoning. Pour concoction into a meat flavor injector. Inject chickens in the middle of the breasts, thighs, and legs. 5. Have a whiskey, or two. 6. Spritz the chickens with bourbon. Inside and out (I use a squirt bottle). 7. Rub entire bare skin of chickens with leftover 1/4 butter. 8. Rub the rest of the seasoning into entire skin of chickens (maybe grind some more of the seasoning down a little to help the rubbing action). 9. Maybe another shot of whiskey to clear the throat and mind?. 10. Place chickens onto covered, and preheated grill. 11. Cook for 2 hours, Every 10-15 minutes spritz chickens with bourbon. (leave lid shut when you do this. Go through the back and side vent on lid of grill). 12. Finish off with a nice glass of bourbon on the rocks. ---------------------------------------------------------------------------
Nutrition
Ingredients
