Provided by Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat grill. If using charcoal, bank the charcoal on 1 side of grill. If using a gas cooker, light only one half of the grill.
- In a large bowl, stir together the sugar, hops, malted barley, cumin, kosher salt, chili seasoning, pepper, celery salt, and smoked salt. Set aside.
- In large bowl whisk 1 bottle of lager beer with 2 tablespoons of the spice mixture and the olive oil. Set aside.
- In a saucepan, whisk together remaining bottle of lager beer and the barbecue sauce for a beer glaze.
- For "bull horns", cut the skin and tendons around the base of the drumette. Push chicken meat up into a ball forming a "lollypop-like" shape. Wrap the ball of chicken meat with a strip of regular bacon. Secure the bacon to the drumette by skewering with a toothpick.
- Place the bull horns in the bowl of marinade and refrigerate for at least 1 hour up to overnight.
- Remove bull horns from marinade. Sprinkle generously with the spice mixture. Place on the indirect (unlit) side of the grill and close the cover.
- Cook, turning occasionally, until chicken juices run clear and bacon is crispy, about 30 to 40 minutes.
- Smother with the beer glaze, grill, turning often, to caramelize all over, about another 10 minutes.
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