Beer Can Chicken

Directions

1. 1
   Remove neck and giblets from chicken and discard.
2. 2
   Rinse chicken inside and out, and pat dry with paper towels.
3. 3
   Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub.
4. 4
   Set aside.
5. 5
   Open beer can and take several gulps (make them big gulps so that the can is half full).
6. 6
   Place beer can on a solid surface.
7. 7
   Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
8. 8
   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.
9. 9
   Cook the chicken over medium-high, indirect heat (i.e.
10. 10
    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.
11. 11
    Remove from grill and let rest for 10 minutes before carving.