Baconized Beer Butt Chicken

How do you make beer butt chicken -- or any chicken --  even better? Add bacon! It's really simple. Just slip slices of bacon under the skin then season and cook the way you normally do.

The bacon fat renders into the chicken meat, keeping it moist and adding flavor. The bacon itself "becomes one" with the skin. Everyone knows the skin is the best part. Baconized chicken skin amps it up to 11.

 I usually make beer butt chicken with Cavender's Greek Seasoning. Always rinse the chicken with cold water and pat dry first. Add the bacon under the skin, then brush with melted butter (unsalted) and rub in the Greek seasoning.

The shy four pounder on the left took about an hour to cook on indirect heat.

You can just barely see the bacon under the skin on the finished product. For the most part the bacon cooks into the skin and you can't really tell them apart.

Bottom line: Bacon makes everything better. Except maybe chicken livers.