Last week I started a new job, and had to travel out of state so I didn't get to post my gameday meals thread until Saturday, so I am not sure if anyone saw it.  Sorry all!

This week, I am smoking some whole chickens with some beachwood chips with a spicy peach bbq sauce.  Starting with a dry rub an dthen my own sauce:

For the Dry Rub:

1/4 cup brown sugar
2 Tbsp paprika
1 Tbsp cumin
1/2 tsp cayenne pepper
1 Tbsp garlic powder
1 Tbsp dry mustard
2 tsp salt
2 tsp pepper

For the Chipotle Peach Barbecue Sauce

1 teaspoon olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 cup tomato paste
12 oz jar peach preserves
1/2 cup bourbon
2 Tbsp lemon juice
2 Tbsp molasses
2 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 tsp grated lemon peel
1 can chipotle chiles in adobo, (mince the chiles before adding)
1 teaspoon liquid smoke
1 teaspoon dry mustard

Going to add the dry rub to the chicken tonight, putting it in the fridge over night.  Putting the chickens (2 whole) on the smoker at 10 AM tomorrow morning to be ready for the noon games.  I'm going to do the "spatchcock" method of cutting out the ribs so the birds lay flat when I apply the dry rub (thanks Norcal).  Before the birds hit 160F, I plan on pulling them, coating in the bbq sauce, then back on the smoker until 165F.