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Fire up the grill for BBQ this weekend

Rick Browne traveled the country in search of the best off outdoor cooking. Check out two of his favorite recipes below
/ Source: TODAY

As author of "Barbecue America," Rick Browne knows good barbecue. Browne shares the recipe for his original chicken dry rub and others here:

Rick Browne’s original chicken dry rub1 teaspoon brown sugar1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon savory or oregano1/4 teaspoon Mexene Chili Powder or cayenne pepper1 teaspoon paprika1 teaspoon dry yellow mustard1 tablespoon sea salt (ground fine)1 large chicken (4 - 5 pounds)For the basting spray
12 ounce can of favorite beer; fruit juice, wine or soda can be substituted1 cup apple cider2 tablespoons olive oil 2 tablespoons balsamic vinegar2 tablespoons barbecue sauceCook large 4-5 pound chicken with indirect heat on a charcoal or gas grill for 1-1/4 to 2 hours.  Use a grill with lid large enough to cook a chicken standing upright. Mix the rub in a small bowl until it's well incorporated. Wash, dry and season the chicken generously inside and out with the rub. Work the mixture well into the skin and under the skin wherever possible. Place in medium bowl, cover and set aside at room temperature for 20 to 30 minutes.  Using a 12 ounce can of your favorite beer, pour out half the contents into a spray bottle, add the cider, olive oil, vinegar and Louisiana Hot Sauce and set aside. Seat the chicken on the top of the beer can or chicken sitter device. (Optional: You may add Worcestershire sauce, liquid smoke, minced garlic, onions, etc. to liquid. You can also use fruit juices, colas, or wine instead of beer.)

Place on the grill over indirect heat. To prevent flare ups on the grill place the rack into a disposable aluminum pie pan and add 1/4 cup of water. (Caution: Cook with indirect heat. This method of cooking chicken does two things: first, it helps drain off the fat as the chicken cooks, second, the beverage steams the inside of the chicken, while the outside is cooked by the BBQ heat, making it the most moist bird you've ever laid your eyes, or gums, on. Some people put a small potato or carrot in the neck opening of the chicken to keep the steam inside.)

For charcoal grills: Place coals on one side of barbecue grill, cook chicken over the other side. Add 6-8 coals every 30 minutes.

For multiple burner gas grills: Turn gas to medium on one burner, place chicken over an unheated burner.

For oven use: Place in a disposable pie pan and add 1/4 cup of water. Cook at 350°F.

Cook for 1-1/4 to 2 hours. During the cooking time spray the chicken all around with the basting spray several times. The chicken is done when it is dark golden brown and the internal temperature reaches 180°F in the thigh.  Carefully remove the bird and place it on the heatproof counter top to rest for 5-10 minutes. Remove the chicken with tongs while holding the rack with an oven mitt.  (Warning: The can, or chicken sitter device and the liquid in it, is very hot and can burn you.)  Give the chicken one more spritz of the basting spray and a light brushing of the BBQ Sauce and carve. Serve with sauce on side for dipping and enjoy.

Les Burden’s Awesome shrimp and scallops1/4 cup canola oil3 tablespoons rice wine vinegar3 tablespoons peeled and minced fresh ginger3 tablespoons chopped fresh cilantro3 tablespoons minced fresh garlic3 green onions, sliced very thinly; only use the top (green) half of the onions1/2 teaspoon red pepper flakes (more if you like it really hot)2 pounds (16 - 20) scallops4 tablespoons golden honey barbecue sauceMix all the ingredients except the shrimp and scallops together. Pour the mixture over the shrimp and scallops in a shallow dish and refrigerate at least 30 minutes, no more than 4 hours. Preheat the grill and barbecue griddle plate on the grill for about 2 minutes over high temperature (500 - 600°F) to heat it up. Pour off the excess marinade from the seafood and discard. Dump the shrimp and scallop mixture onto the hot griddle plate. Stir constantly and remove from the grill when the shrimp have just turned pink. With the scallops, watch closer as they won't change color, but will go from being fairly translucent to being opaque. Take them off immediately. Serve with a side of golden honey barbecue sauce for dipping.