Beer-Can Chicken

By cserumga

- from How to Grill Everything by Steven Raichlen

- makes 2 to 4 servings

Ingredients

• 1 can (12 ounce) beer
• 1 chicken (3.5 to 4 pounds)
• 2 Tbsp barbecue rub
• 2 cups wood chips (apple or hickory), soaked in water or beer for one hour

Details

Servings 4

Preparation

Step 1

1) Pop the tab off the beer can. Using a church key-style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.

2) Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a larget drip pan in the center. If using a gas grill, place all the wood chips of chunks in the smoker box and preheat on high until you see smoke, then reduce the heat to medium.

3) Remove the packed of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just insiide the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, wiith paper towels. Sprinkle 2 teaspoons of the rub inside the body and nexk cavities of the chicken. Rub the bird all over on the outside with2 teaspoons of the rub.

4) Spoon the remaining 2 teaspoons of the rub through the holes into the beer in the can (don't worry if it foams up). Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.

5) When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crips and the meat is cooked through (about 180F on a instant-read thermometer inserted in the thigh), 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.

6) Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutesm then carefully remove the chicken from the beer can. Take care not to spull the hot beer or otherwise burn yourself. Quarter or carve the chicken and serve.