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Beer Can Chicken
by Bob Blumer
Magazine Issue: U.S. Vol. 5.2
Beer Can Chicken

Charcoal: Indirect
Gas: Indirect/Medium

1 4 to 5 lb. whole chicken
1 16 oz. (tall boy) can of beer
2 t salt
1 t black pepper
3 T of your favorite dry spice rub
2 T vegetable oil

1) Set up 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(s). Once the grill's covered (which it should always be for indirect grilling) the circulating heat works like a convection oven, so there's no need to turn the food.

2) Remove neck and giblets, and discard. 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.

3) Open beer can and take several big gulps (making sure the can is only 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.

4) Cook chicken over high indirect heat, with grill cover on, approximately one and a quarter hours, or until bird's internal temperature registers 165 degrees Fahrenheit in the breast area and 180 degrees in the thigh (or until thigh juice runs clear when stabbed with a sharp knife). Remove from grill and let rest 10 minutes before carving.

LE SECRET Make sure the bird is well balanced before closing lid. Otherwise bird may tip, spilling the beer.

NOTE When removing cooked chicken from grill, be careful not to spill contents of beer can as it'll be very hot.

MUSIC TO GRILL BY Little Feat "Dixie Chicken"


Original Source:
Beer Can Chicken

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