Beer Can Chicken

Ingredients

• 1 (4 lb) whole chicken

• 1 (16 ounce) can beer (tall boy)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons dry rub seasonings (your favorite)
• 2 tablespoons vegetable oil

Directions

1. 1

   Set up your grill for indirect cooking.

2. 2

   On a charcoal grill, this means spreading the coals around the outer edges, but not directly below the food.

3. 3

   On a gas grill the outer burners are lit, but not the middle one.

4. 4

   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.

5. 5

   Remove neck and giblets.

6. 6

   Discard.

7. 7

   Rinse chicken inside and out; pat dry with paper towels.

8. 8

   Rub chicken lightly with oil, then rub inside and out with salt, pepper and dry rub.

9. 9

   Set aside.

10. 10

    Open beer can and take several gulps (make them big gulps so that the can is half full).

11. 11

    Place beer can on a solid surface.

12. 12

    Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.

13. 13

    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.

14. 14

    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.

15. 15

    Remove from grill and let rest for 10 minutes before carving.