Whole BBQ Chicken with Beer and Lemon

Method

1. Pat the cleaned chickens dry of excess moisture, then salt them generously inside and out.
2. Place the meat on a chicken stand and put it in the fridge for 24 hours.
3. Once the meat has rested enough, preheat the kamado grill to 180°C and add two pieces of maple wood as smoking wood.
4. Place a drip tray under the cooking grate.
5. Take the meat out of the fridge and season generously with the spice blend of your choice.
6. Wash the beer cans thoroughly, then open them.
7. Then slide the chicken onto the can so the beer can penetrate the meat from the inside as well.
8. Arrange the legs and wings around the body, but you don't need to tie them up.
9. The meat can go on the grill, ideally with a meat thermometer inserted into the breast.
10. When the internal temperature of the chickens reaches 73-74°C, you can take them off.
11. Once the meat has been roasting for 30 minutes, melt the butter and stir in the remaining spice blend.
12. Baste the chickens with this seasoned butter every 15-20 minutes until nicely roasted.
13. Once the chicken has reached the desired internal temperature, take it off the grill and rest for 10 minutes.
14. Then drizzle with the lemon juice and carve!