Beer-B-Q Bull Horns - sugar

Method

• 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.
• Note: This recipe makes more spice mixture that you'll need, but will keep for several months in a tightly sealed container in a cool, dry place.
• Leftover beer glaze will keep in the refrigerator up to 1 week.