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Beer Can Chicken
Makes 6 Servings
*1 large whole chicken, about 4-5 pounds
*Kosher salt
*2 1/2 tbls. dry spice rub, such as Stonewall Kitchen
*1 12-oz. can beer
1Preheat barbecue grill and prepare for indirect grilling by placing a drip pan in the center of the grill.
2Remove and discard any extra fat around the opening of the chicken cavity. Remove package of giblets from inside the chicken and discard or save for another use. Rinse chicken thoroughly inside and out and pat dry with paper towels.
3Season chicken inside and out with salt. Sprinkle 1 tablespoon of the spice rub inside the neck and body cavities. Rub the outside of the bird with the remaining spice rub.
4Pop open the can of beer and remove 1/3rd of the contents. Use a "church key" type of can opener to make 4-5 more holes in the top of the can. Place beer can on a solid surface and insert the chicken over top of the can so that the can is into the body cavity. Place on the center of the grill grate over the drip pan, balancing the chicken on its 2 legs and can like a tripod.
5Cover the grill and cook over indirect heat until tender, about 2 hours. Internal temperature in the thigh area should reach 180F degrees and juices should run clear when pierced with a sharp knife.
6Remove from the grill very carefully - you may want to use fire-rated gloves to handle. Transfer the chicken to a platter and let stand 10 minutes before carving. Discard beer can.