Food Network: Beer Can Chicken

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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.
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.