Spice-Guy’s Kitchen

I can’t let the summer go by without posting this recipe. It’s fun and dare I say, challenging. Removing the bird from the grill is made easier if you use two large forks.

Ingredients:

1 (4-pound) whole chicken
2 tablespoons vegetable oil
about 3 tablespoons of your favorite dry
spice rub
1 12oz. can of beer

Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is less than half full). I purchased a “beer can chicken, beer can holder” at a BBQ place for about five bucks. It makes it simple. If you have one great, otherwise do this. Place the 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 grill, 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 the grill,(the hard part) and let it rest for 10 minutes before removing the can.

Besides a chicken you need a barbecue, a pizza pan, and a brick.
Butterfly the chicken by cutting along each side of, and removing, the backbone.
Open it up so it’s flat. Work your fingers in between the skin and flesh to seperate the skin from the bird. Don’t remove it . Take about a half a stick of softened butter and smear it all over the bird, but under the skin. Then take several rosemary sprigs and put them under the skin as well. Season the outside with salt and pepper.
Have your fire low and steady. Lay the chicken on the grill, skin side down and lay the pizza pan on top of it. Now place the brick on top of the pan. Cover with the lid and let it go for 30-40min. according to the temp. of your grill. Now, remove the lid. With HOTPADS remove the pan and the brick. Carefully turn the chicken over, return the pan and the brick and the lid and continue cooking for about 15-20min. Remove and let it rest. You will not believe how good this is.