Recipe by Gay Gilmore
From Off the Eaten Path Inspired Recipes for Adventurous Cooks by Bob Blumer
Top Review by Pariah
5 stars just for the unique factor involved! I used my own barbecue rub for this. I put about 2 tsps. of the rub inside the beer can, too. Chicken was moist and beautiful to behold! Important to note here that a full-flavored beer works better than some of the lighter brands.
- 1 (4 lb) whole chickens
- 1 (16 ounce) can beer (tall boy)
- 2 tablespoons salt
- 1 teaspoon black pepper
- 3 tablespoons dry rub seasonings (your favorite)
- 2 tablespoons vegetable oil
Directions See How It's Made
- Set up your grill for indirect cooking.
- On a charcoal grill, this means spreading the coals around the outer edges, but not directly below the food.
- On a gas grill the outer burners are lit, but not the middle one.
- Once the grill is covered (which it should always be for indirect grilling) the circulating heat works like a convection oven, so there is no need to turn the food.
- Remove neck and giblets.
- 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 chicken over high indirect heat, with the grill cover on for approximately 1 1/4 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
- Remove from grill and let rest for 10 minutes before carving.