Beer Can Chicken

(FOX PROVIDENCE) - We're cooking Beer Can Chicken in the kitchen with Ted’s Montana Grill.

Ingredients:
1 Whole fresh chicken 3 - 3 1/2 lbs
2 Tbsp Olive Oil
1/2 Tbsp (per side) Ted's Seasoning
1 Tbsp chopped garlic
2 Oz Sam Adams Beer
1 Tsp Ted's Seasoning
2 Fresh Rosemary Sprigs, 4-5 inches long

Steps:
Preheat oven to 425°F. Rub the chicken with olive oil and sprinkle evenly with the seasoning.

Fill the holding cup of the roaster with the beer, chopped garlic and seasoning. Place the stem of the roaster over the cup. Mount the chicken onto the roaster.

Stick the rosemary springs down the neck of the chickens all the way to the bottom of the roaster. Insert the cap onto the neck of the chicken.

Place chicken into the oven for 25-30 minutes.

Pulled BBQ Chicken Sandwich

Ingredients:
(Use Chicken from Beer Can Chicken)

BBQ Sauce
1 Cup onions, 3/8" diced
3 Oz unsalted butter
1/4 Cup light brown sugar
1/2 Tsp Coleman's dry mustard
1 Tbsp granulated garlic
1 1/2 Tbsp kosher salt
1 1/2 Tsp black pepper
2 Cups Cattleman's BBQ Sauce
1/2 Cup ketchup
1/2 Cup apple cider vinegar
1 1/2 Tsp Worcestershire Sauce

Steps:
Sauté onions with the butter until they are translucent.

Add light brown sugar, Coleman's dry mustard, granulated garlic, kosher salt, and black pepper to butter and onions and stir to incorporate. Stir until light brown sugar is dissolved.

Add Cattleman's BBQ Sauce, Ketchup, Apple Cider Vinegar, and Worcestershire to kettle. Bring to a boil, reduce heat, then simmer for 10 minutes.