- 1 4-5 lbs. whole chicken
- 6 Tbsp. Meat Church Honey Hog BBQ seasoning
- 1 can of your favorite beer, minus 4 big sips
For the barbecue sauce:
- 1 (8 oz.) can tomato sauce
- 1 (6 oz.) can tomato paste
- ½ cup water
- ¼ cup honey, agave, or molasses
- 2 Tbsp. brown sugar
- 1/3 cup apple cider vinegar
- 1 tsp. Meat Church Honey Hog BBQ seasoning
- 2 Tbsp. Worcestershire
- 1 tsp. smoked paprika
- ½ tsp. garlic powder
- ½ tsp. white pepper
- ¼ tsp. onion powder
- 1 tsp. liquid smoke (optional)
Prep the chicken. At least 4 hours (but no more than 8 hours) before cooking, season the chicken all over with Meat Church Honey Hog seasoning, including the cavity of the bird. Remove any giblets. Refrigerate seasoned bird until 30 minutes to an hour before cooking.
Make barbecue sauce. Combine all ingredients in a medium saucepan over medium-low heat for 10-15 minutes, whisking occasionally and adding more water for desired consistency. Allow to simmer over low heat for 20-25 minutes more. There will be plenty for basting and dipping.
Prepare a charcoal grill or smoker for 350° and indirect heat. Place chicken over an open beer can in the stand.
Transfer the stand with beer and chicken to the grill and close the grill cover. Cook for 45 minutes or until the internal temperature reaches 145°. Baste the bird with barbecue sauce. Continue cooking for 45 minutes longer or until the internal temperature reaches 165°. Remove your chicken from the grill, and let it rest for 15 minutes. Serve with your favorite coleslaw.