Beer Can Chicken

Directions

1. 1
   Set up your grill for indirect cooking.
2. 2
   On a charcoal grill, this means spreading the coals around the outer edges, but not directly below the food.
3. 3
   On a gas grill the outer burners are lit, but not the middle one.
4. 4
   Once the grill is covered (which it should always be for indirect grilling) the circulating heat works like a convection oven, so there is no need to turn the food.
5. 5
   Remove neck and giblets.
6. 6
   Discard.
7. 7
   Rinse chicken inside and out; pat dry with paper towels.
8. 8
   Rub chicken lightly with oil, then rub inside and out with salt, pepper and dry rub.
9. 9
   Set aside.
10. 10
    Open beer can and take several gulps (make them big gulps so that the can is half full).
11. 11
    Place beer can on a solid surface.
12. 12
    Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
13. 13
    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.
14. 14
    Cook chicken over high indirect heat, with the grill cover on for approximately 1 1/4 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
15. 15
    Remove from grill and let rest for 10 minutes before carving.