YIELD: 50 servings
FOR THE CHICKEN:
Salt and pepper to taste or Tony's Creole Seasoning
13 1-2 lb. roaster chickens
13 cans good quality beer
1. Rinse chickens thoroughly. Season inside and out with salt, pepper or seasoning.
2. Using a can opener, open beer can and place chicken upright on the can so that it is inside the chicken cavity.
3. Put chicken over the BBQ pit or smoker at about 400°F. Baste with BBQ sauce until done.
FOR THE BBQ SAUCE:
24 14-oz. bottles ketchup
9 cups bourbon
12 Tbsps. molasses
12 Tbsps. Creole or whole grain mustard
6 cups chopped onions
3 cups dark brown sugar
12 tsps. Louisiana Hot Sauce
12 tsps. Worcestershire sauce
6 tsps. kosher salt
3 tsps. cayenne
3 Tbsps. peeled and grated fresh ginger
12 Tbsps. grated fresh garlic
Combine all ingredients in a food processor or blender and process until smooth.
Recipe from Leslie Lott Michaud, Foodservice consultant, Huntington school district, Whitson Food Service.
