From: Chef Melanie Kurtz, Old Glory BBQ, Washington, DC. Yield: 4 servings.

2 whole chickens, cut in half
 
Marinade:
1 cup garlic
¼ cup lemon juice
2 tsp. kosher salt
½ cup cider vinegar
2 scallions
¼ bunch fresh basil
¼ bunch fresh mint
1 Tbsp. Old Glory Rubadubdub Spice or spice blend of choice
¾ cups olive oil
2 tsp. Creole spice

Pineapple Bourbon BBQ Sauce:
½ cup pineapple juice
¼ cup  bourbon
¼ cup brown sugar
½ cup molasses
¾ cup dark corn syrup
¼ green bell pepper, minced
¼ red bell pepper, minced
¼ pineapple, skin removed, minced
½ Tbsp. kosher salt
2 qt. Old Glory Memphis sauce

For marinade: Place all marinade ingredients except oil in a food processor and puree. With processor running slowly, add oil. Marinate half chickens in marinade, refrigerated, for 24 hours.

For Old Glory’s pineapple bourbon BBQ sauce: Place all ingredients except Memphis sauce in a pot and reduce to a thick syrup. Add Memphis sauce and simmer for an additional hour.

For chicken: Place half chickens in smoker with wet hickory chips for 4 hours. After chicken is done in smoker, place over hickory grill and brush with pineapple bourbon BBQ sauce.