Brined Beer can Chicken with Texas Jack finishing sauce and French Fries.

Tonight dinner was a Chicken brined in a honey, cinnamon, salt and water brine over night, and then slow roasted on a beer Can. The first step after Brining it was to rub it down with a home made rub, and then let it "sit" for a few minutes.

After letting it sit for a few minutes it is time to stick in the the barbecue. At this point there really isn't anything else to do for the next 2 hours with the chicken.

I started to cut the baking potatoes into french fries and put them all in a plastic zip lock bag. I melted some butter and pored it over the french fries and then mixed in garlic salt, dill, and pepper. Mixed it all up my shaking the bag. I put these on the grill on a sheet of aluminum foil and smoked them for 2 hours. I then made the Texas Jack sauce. At this point all that was left to do what wait. So what can you do what you are waiting, well it is beer can chicken, so break out the beer for yourself.

After 2 hours on the grill I basted the chicken in the Texas Jack sauce, this is what it looked like before the basting.

A nice golden brown, I bet it would taste great right now, but I wanted to step it up another notch and ad some heat to it. How do you ad heat? With a whole bottle of Tabasco sauce that is how. And here is the final product, after 2 and a half hours of waiting.

And finally the french fries, which were great. I jacked up the heat on the grill to max for the last 10 minutes to get them crispy on the outside.

Everything was great, the Cinnamon taste really came out in the chicken from the brine, and the chicken was very moist. The french fries were really crisp.