Submitted by Chef Will Wright, Bounty Hunter Wine Bar & Smokin' BBQYou might have heard about it from a local or seen it on television, now you can make and taste it for yourself! A guest favorite at our Wine Bar & Smokin' BBQ haunt in Downtown Napa, it's not the only draw - sidle up to the bar, or sit on an actual saddle and experience over 40 wines by-the-glass and the best BBQ around. 975 First St., Napa CA www.bountyhunterwinebar.com
Serves 4
Ingredients
- 4 lb. whole chicken
- 1 can of Tecate beer
- 1 lime, cut in half
- 5 lb. pre-mixed Cajun spice
- 1 C fennel seed
- 1 C coriander seed
- 1 C white sesame seeds
- ½ C dried thyme
- ½ C dried oregano
- ½ C smoked paprika
- 1 tsp. Coleman's dry mustard powder
- 1 tsp. tumeric
This will make enough spice rub for twelve chickens - store what you don't use in an air-tight container for up to one month in a cool dry place.
Directions:
Toast all seeds until you can smell a strong aroma. Allow to cool 5-10 minutes and grind in a spice/coffee grinder. Add additional spices to Cajun spice.
Clean and rub chicken with spice blend 20-30 minutes before placing on grill.
Place aluminum foil down on grill, then place beer can chicken holder on top. Open and pour out (or drink) about a ¼ of the Tecate, then place in holder. Place chicken, cavity down, over can and holder and pin wings back so they don't burn. Squeeze half a lime in the neck of the chicken and use it to cork the neck to trap in the moisture.
Grill under low-to-medium heat for about one hour and fifteen minutes or until a thermometer reads 165°F, taken between the thigh and back bone.
Pull chicken apart and place on a large round plate...enjoy!
Wine Pairing:
2008 Broken Spur Dry Creek Valley Zinfandel - Sourced from old-vine Dry Creek vineyards, this wine is a classic jamball with wild raspberry and melted chocolate aromas with a wonderfully seductive texture. A perfect accompaniment to smokin' BBQ!
Special Dining Offer:
Receive two-for-one Bounty Hunter Brand Wine Flights at Bounty Hunter Wine Bar & Smokin' BBQ. One per visit, some restrictions apply. Mention WineCountry.com.
Toast all seeds until you can smell a strong aroma. Allow to cool 5-10 minutes and grind in a spice/coffee grinder. Add additional spices to Cajun spice.
Clean and rub chicken with spice blend 20-30 minutes before placing on grill.
Place aluminum foil down on grill, then place beer can chicken holder on top. Open and pour out (or drink) about a ¼ of the Tecate, then place in holder. Place chicken, cavity down, over can and holder and pin wings back so they don't burn. Squeeze half a lime in the neck of the chicken and use it to cork the neck to trap in the moisture.
Grill under low-to-medium heat for about one hour and fifteen minutes or until a thermometer reads 165°F, taken between the thigh and back bone.
Pull chicken apart and place on a large round plate...enjoy!
Wine Pairing:
2008 Broken Spur Dry Creek Valley Zinfandel - Sourced from old-vine Dry Creek vineyards, this wine is a classic jamball with wild raspberry and melted chocolate aromas with a wonderfully seductive texture. A perfect accompaniment to smokin' BBQ!
Special Dining Offer:
Receive two-for-one Bounty Hunter Brand Wine Flights at Bounty Hunter Wine Bar & Smokin' BBQ. One per visit, some restrictions apply. Mention WineCountry.com.
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