Beer Can Chicken
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Looking for a new and savory way to cook |
| 1 | large whole chicken (4 to 5 pounds) |
| 3 | tbsp Memphis Rub (or your favorite dry barbeque rub) |
| 1 | can (12 oz) beer |
DIRECTIONS:
| 1. | Remove and discard the fat just inside the body cavities of the chicken. Remove the |
| package of giblets and set aside for another use. Rise the chicken inside and out, | |
| under cold running water, then drain and blot dry inside and out with paper towels. | |
| 2. | Sprinkle 1 tbsp of the rub inside the body and neck cavities, then rub another 1 tbsp |
| all over the skin of the bird. If you wish, rub another ½ tbsp of the mixture between | |
| the flesh and skin. Cover and refrigerate the chicken while you preheat the grill. | |
| 3. | Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal |
| grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker | |
| box and preheat to high; then when smoke appears, lower the heat to medium. | |
| 4. | Pop the tab on the beer can. Using a "church key"-style can opener, make 6 or 7 |
| holes in the top of the can. Pour out the top inch of beer, then spoon the remaining | |
| dry rub through the holes into beer. Holding the chicken upright, with the opening | |
| of the body cavity down, insert the beer can into the cavity. | |
| 5. | When ready to cook, if using charcoal, toss ½ the wood chips on the coals. Oil the |
| grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. | |
| Spread out the legs to form a sort of tripod, to support the bird. | |
| 6. | Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using |
| charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hr. | |
| Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula | |
| underneath the beer can for support. (Have the board or platter right next to the | |
| bird to make the move shorter. Be careful not to spill hot beer on yourself!) Let | |
| stand for 5 minutes before carving meat off the upright carcass. (Toss the beer can | |
| out along with the carcass.) |
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