Tried the Beer Butt Chicken, but...

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Horseshoe Efland, NC(Zone 7a) Jul 21, 2003

I loved that recipe! So much so that I'm gonna cook TWO chickens next time! However, DD was wishing for a chicken that would turn out with a bit more of a "crispy fried/baked" chicken.

I'm sure it's all in the rub/batter/cooking time, etc. Does anyone know of a way to grill a chicken (next to my Beer Butt chicken) that will have a thicker coating/batter or the like on it? (I was thinking of dunking the whole thing into a bisquick type batter and seeing what that does.) Or maybe the secret is to use NO batter? Or the bare essentials of seasonings? Or just cook it longer so the outside is crispy-er?

Any ideas?

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