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Beer In The Rear Chicken




Source of Recipe


The Web


List of Ingredients




1 whole chicken 3 1/2 to 5 1/2 pounds, gizzards removed, rinsed well, and patted dry
Olive oil
1 can beer

RUB

2 tablespoons firmly packed brown sugar
2 tablespoons paprika (I used Penzey's "Barbecue of Americas" spice mix)
3/4 tablespoon black pepper
1 1/4 teaspoons coarse salt
1 teaspoon hickory-smoked salt or more coarse salt (I used
Wayzata Bay Spice Company's "Northern Lights" spice mix, another hickory mix is Penzey's "Chicago")
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery seeds
1/4 teaspoon cayenne pepper (I used "Emeril's Essence" )



Recipe



Combine all ingredients and mix well.

COOKING

Rub or spray olive oil over chicken.

Sprinkle chicken inside and out with SOME of the rub.

Pop the top of the beer can and poke a few extra holes in the top, using can opener .

Pour off 1/2 off the beer and sprinkle the remaining rub into the can.

Holding the chicken by the neck cavity, fit the beer can into bottom cavity.

Place the chicken on the grill, upright, with beer can and legs forming a "tripod".

Cook on medium low for 1 1/2 hours to 2 hours, until chicken is no longer pink and flakes. (We had a 5.7 pound chicken, cooked it for 2 hours and it fell apart when we took it off the grill so it was nicely done) Can spread with a barbecue sauce 1/2 hour before serving. Or place upright in shallow pan and bake in oven at 325 degrees for 2 hours or until done. (Don't know if this will taste quite the same, but probably nice for colder weather)

NOTES: The outside might turn very dark or black in spots soon after starting to cook, but that's alright. We thought it was burning, but it was just the rub)