Barbecue Bob's BBQ and Beer Bash!

I guess you'd say we did our very first videocast today - from beginning to end.
Not easy - especially with Miss Claudia's 2 year old runnin' amok behind the scenes. If you hear him in the background - excuse his racket!

Today we're makin' BBQ Bob's Barbecued Garlic Chicken with Honey-Pineapple Glaze!
I was a sweaty beast while filmin' this!

Watch the Show Here
Give the show some time to load - videocasts take longer.

Ingredients:

One 3-4 pound chicken
1 cup boiling water
20 cloves of garlic
2 T. olive oil
2 T. (1/4 stick) unsalted butter at room temp
2 teaspoons of dried rosemary leaves
1 teaspoon onion salt
1/2 teaspoon white pepper

Honey-Pineapple Glaze

1 cup clover honey
1/2 cup pineapple juice
1/4 cup white wine
2 teaspoons curry powder
1 teaspoon kosher salt

1 cup apple juice (optional)

Directions:

Rinse your chickens under cold water inside AND out - pat dry.
In a medium heat resistant bowl, pur the boiling water over the cloves of garlic - put to one side.
Meanwhile, cut about twenty slits in the chicken for the garlic cloves Drain the garlic and peel them Insert a garlic clove into each slit you made. Mmmmm.....Mmmmm...GOOOOOD!

Combine the olive oil and butter in small bowl and with a whisk and rub all over the chicken.

Combine rosemary, onion salt, and pepper in another small bowl and blend well. Sprinkle evenly over the chicken inside and out...let the chicken rest at room temp for about thirty minutes.

Prepare your indirect fire.

To make the glaze, combine the glaze ingredients in a medium-size nonreactive saucepan over a low heat and whisk together until it's smooth. Keep warm.

Place the chicken on the pit, cover, and cook at 230 to 250 degrees F, basting once with apple juice, if you like, until an instant-read meat thermometer inserted into a thigh, AWAY from the bone registers 165 degrees F, 4 to 5 hours. During the last 45 minutes of cooking time, turn and baste the chicken all over with the honey glaze every 15 minutes.

There y'have it folks - DEEELICIOUS.

I say this one is better than my Beer Can Up the Butt Chicken recipe!