Shelly's Recipe

BEER CAN CHICKEN II

Category: Poultry I

2 tbsp all purpose barbecue rub, divided (recipe follows)
1 (3 1/2 to 4 lb) whole chicken
1 tbsp vegetable oil
1 (12 oz) can beer

Prepare the grill with hot coals.

Sprinkle 1 tsp rub inside body cavity and 1/2 tsp inside neck cavity of chicken. Rub oil over chicken and sprinkle with 1 tbsp rub and rub into the skin.

Pour half beer, about 3/4 cup, and reserve for another use, leaving remaining beer in can. Make 3 additional holes in top of can. Spoon remaining 1 1/2 tsp rub into beer can. Beer will start to foam. Place large end of the chicken over the can fitting over the cavity. Pull the legs forward to form a tripod, allowing the chicken to stand upright.

Place wood chips onto coals. Place on top of a drip pan on the grill rack and cook, covered, for 1 hour and 15 minutes or until golden and tender. Baste chicken occasionally with the drippings.

All Purpose Barbecue Rub
1/4 cup coarse salt
1/4 cup firmly packed brown sugar and sweet paprika
1 tsp each celery salt, ground black pepper, cayenne, dry mustard, garlic powder, and onion powder
2 tbsp pepper

1 cup wood chips, soaked for smoking

Combine ingredients and store in an airtight container away from heat for up to 6 minutes. Makes 1 cup.