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.<\/p>\n
Ingredients:<\/p>\n
1 (4-pound) whole chicken
\n2 tablespoons vegetable oil
\nabout 3 tablespoons of your favorite dry
\nspice rub
\n1 12oz. can of beer<\/p>\n
Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then dry rub. Set aside.
\nOpen 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.
\nTransfer 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.
\nCook 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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
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