Beer Can Chicken

Categories:
grill, poultry

1 4 - 5 lb. whole chicken
1 16 oz can beer (tall boy)
1 salt
1 black pepper
1 dry spice rub
1 vegetable oil

The steaming beer keeps the meat moist while the high heat crisps the skin, delivering a perfect bird each time - every time. Remove neck and giblets. Discard. Rinse chicken inside and out; pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper, and dry rub. Set aside. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod. Cook the chicken over high indirect heat*, with the grill cover on for about 1 1/2 to 1 3/4 hours or until juices run clear when poked with a knife. Remove from the grill and let rest for ten minutes before carving. Carefull.

*For indirect heat, preheat both sides of the grill. When ready turn off one side and place chicken on that side. Make sure that the bird is well balanced before closing the lid. Otherwise your bird may tip, spilling the beer. When removing cooked chicken from the grill, be careful not to spill contents of the beer can as it will be very hot. Recommended beverage, finish off the 6 pack.

Contributor: Surreal Gourmet

Yield: 6 servings