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Beer Can Chicken

 

 

1 4 lb whole chicken
1 16 ounce can beer
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons dry rub seasonings (your favorite)
2 tablespoons vegetable oil
 
  • 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. Discard or save for later use.
  • 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.

 


 

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