Labon brined a 7lb chicken overnight in water with some salt, honey, cinnamon sticks and brown sugar. The rub consisted of paprika, cayenne pepper, salt, pepper and brown sugar. The big bird perched upon the tall boy Bud Light and set inside Labon's gas grill for just over 90 minutes on indirect medium heat.
Here I must confess that my role was primarily that of photographer.
Oh and I did have a couple of beers. Camera work has been known to give a powerful thirst.
This was some of the juiciest chicken I've ever eaten. I'd never brined a bird before. I must say I was skeptical that it would make things taste too salty, but that was not the case here. This really was delicious, juicy and sweet. The brown sugar in the rub had caramelized in a way that made the skin really tasty--but it wasn't too sweet. All in all I give Labon kudos and thank him for hosting me for this enjoyable afternoon on the grill.