Mmmmmmmm. Chicken roasted on the BBQ while sitting over a beer can half full of any cheap beer you want. The chicken is on the beer can ... not me.
Recipe from Weber: http://www.weber.com/grillout/RecipeDetails.aspx?key=50&cid=6
Rub
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper 1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil 1 can (16 ounces) beer (tall boy) 1. In a small bowl combine the rub ingredients. 2. Remove and discard the neck, giblets, and any excess fat from the chicken. Lightly brush all over with the oil and season, inside and out, with the rub. 3. Prepare the grill for indirect cooking over medium heat (350° to 450°F). 4. Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the chicken-on-a-can to the grill, keeping the can upright. Carefully balance the chicken on its two legs and the can. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature reaches 170°F in the thickest part of the thigh (not touching the bone), 1-1/4 to 1-1/2 hours. 5. Wearing barbecue mitts, carefully remove the chicken-on-a-can from the grill, being careful not to spill the beer—it will be hot. Let the chicken rest for 5 to 10 minutes (the internal temperature will rise 5° to 10°F during this time) before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm. Makes 4 to 6 servings
------------ 1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper 1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil 1 can (16 ounces) beer (tall boy) 1. In a small bowl combine the rub ingredients. 2. Remove and discard the neck, giblets, and any excess fat from the chicken. Lightly brush all over with the oil and season, inside and out, with the rub. 3. Prepare the grill for indirect cooking over medium heat (350° to 450°F). 4. Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the chicken-on-a-can to the grill, keeping the can upright. Carefully balance the chicken on its two legs and the can. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature reaches 170°F in the thickest part of the thigh (not touching the bone), 1-1/4 to 1-1/2 hours. 5. Wearing barbecue mitts, carefully remove the chicken-on-a-can from the grill, being careful not to spill the beer—it will be hot. Let the chicken rest for 5 to 10 minutes (the internal temperature will rise 5° to 10°F during this time) before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm. Makes 4 to 6 servings
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