Kind of funny to say hi-brow and butt in the same title…this is a different version than the ever popular "beer butt" chicken. I've made this dish w/beer or wine. It just depends on what's available in the fridge.
I have the Big Green Egg at 200 degrees with some soaked applewood chips. The inverter is on (legs up) with the grill on top of that.
Fill ceramic stands with chardonnay about 3/4 full. Note: if you're cooking two chickens, you should have enough wine to pour the cook one glass and split the rest of the bottle between the two birds.
I add sprigs of fresh rosemary. Spice the inside of the chicken (salt and pepper and/or rub).
Place bird on the stand.
Melt a couple of tablespoons of butter in the microwave and add your favorite rub (I'm using a Tom Douglas Turkey rub…because that's what's in my pantry). Brush the chicken with the butter spice mixture.
Place bird(s) on the grill. Cook until they reach at least 180 degrees internal by inserting a thermometer in the thick part of a thigh.
Remove the chicken from the grill once it's done and let it rest under a foil tent for about 10 minutes.