Beer Can Chicken Recipe

This is a man’s recipe. Beer. Check. Grill. Check. Is anything else needed?

Ingredients:

1 large Whole Chicken (4 to 5 lbs.)

3 Tbsp. Dry Barbecue Rub (recipe follows)

1 can (12 oz.) Beer

Directions:

Clean the chicken under cold water, removing fat and giblets from the body cavity. Let the chicken drain, and blot it dry with paper towels, inside and out. Sprinkle 1 Tbsp. of the rub inside the cavity, and another on the outside, all over the bird. Cover and refrigerate.

Preheat the grill to medium heat (charcoal grill) or high (gas grill) until the smoke appears, then lower to medium.

Make 6 to 7 holes in the top of the beer can. Pour out the top inch of beer, and then add the remaining dry rub to the beer can. Take the chicken cavity side up and stick the beer can open side down into the cavity.

Make sure to oil the grate, and then stand the chicken up in the center of the grill, over a drip pan. Spread out the legs to form a tripod.

Cover the grill and cook for 2 hours, you may need to add more wood or charcoal halfway through.

Carefully remove the chicken, and carve up the meat.

Dry Barbecue Rub

1/4 Cup Paprika

1 Tbsp. Dark Brown Sugar, firmly packed

1 Tbsp. Granulated Sugar

1 tsp. Celery Salt

2 tsp. Salt

2 tsp. Cayenne Pepper

1 tsp. Fresh Ground Black Pepper

1 tsp. Onion Powder