Beer Can Chicken
Source of Recipe
net
List of Ingredients
Beer Can Chicken
1 can (12 ounces) beer
1 chicken (3 1/2 to 4 pounds)
2 tablespoons Barbecue Rub (see recipe below)
2 teaspoons vegetable oil
Pop the tab off the beer can and remove the tab. Drink half of the beer. Set the can of beer aside.
Remove the packet of giblets from the body cavity of the chicken. Remove fat near cavity opening. Rinse the chicken under cold running water, drain and pat dry with paper towels. Rub the chicken, inside and out, with The Rub (about four tablespoons). Spoon 1 1/2 teaspoons of rub into the beer through a drink-hole in the top of the can. The beer will likely foam up.
Secure chicken on the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. Tuck the tips of the wings behind the chicken�s back.
Set up the grill for indirect grilling and preheat to medium (we fired front and back burner and set bird in center of grill). Shoo any horses that get to close to grill away.
Stand the chicken up in the center of the hot grate and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180�F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone). It took about 2 hours. Check it regularly and if the chicken skin starts to brown too fast, loosely tent the bird with aluminum foil.
Using tongs, hold the cooked bird by the can and carefully transfer it in an upright position to a platter. Present the bird and then let the chicken rest for 5 minutes before removing can. Be careful not to scald yourself with hot beer.
Quarter and serve with grilled corn on the cob and baked beans
Recipe
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