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Beer Can Chicken
Recipe courtesy Bob Blumer

Ingredients
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Directions
Remove neck and giblets from chicken and discard.
Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly
with oil then rub inside and out with salt, pepper and dry rub. Set aside.


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

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 2 legs and the can
like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on
directly under the bird), with the grill cover on, for approximately 1 1/4 hours
or until the internal temperature registers 165 degrees F in the breast area and
180 degrees 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.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved