• Place an 8-inch aluminum pan in the center of the grill to catch the drippings. Surround it with charcoal for indirect heat. Light the coals. The fire should be medium hot.
• Drink about 1/4 to 1/2 of the beer.
• Rinse the chicken in cold water. Dry it with paper towels inside and out, then rub the skin and the cavity with the oil and again with the salt. Repeat the rub with the poultry seasoning.
• Hold a chicken leg in each hand and force the chicken over the beer can.
• Place the chicken and the can into the pan. The legs should be spread to make three points of contact (the can and the two legs) for stability.
• Grill with the lid closed for 1 hour and 10 minutes. Check the internal temperature with a meat thermometer. It should be 180 degrees in the thigh, 165 degrees in the breast.
• Remove the chicken from the grill. Let it rest for 10 minutes before carving and serving.
2 Tbsp. vegetable or canola oil
2 tsp. salt
1 tsp. pepper
3 Tbsp. dry-rub poultry seasoning of your choice
1 can of your favorite beer
This article appears in Jun 1-30, 2005.