1 whole chicken
1 can of beer (12 oz)
2 Tablespoons of my favorite rub (see condiments section)
Open up the beer and take a couple of swallows to start. We don’t want that beer boiling over now, do we? Make a few more holes in the top of the can using the pointy end of a bottle opener. Wash the chicken and pat dry. Sprinkle about 2 teaspoons of the rub inside the cavity and coat the outside with the rest.
Set the chicken down on top of the beer can, the two legs and the can of beer making a nice little tripod to keep the chicken upright. Fold his wing tips to the back, like he’s putting his little hands behind his neck. If he had a neck, and he had hands, but we won’t think about that.
Grill over indirect heat until the skin is crispy and a thermometer inserted into a thigh registers 180 degrees. It should take about 1-1/4 to 1-1/2 hours.
Grilling is my husband’s domain, so I won’t try to give you a lesson in grilling. But basically, with a charcoal grill you want to rake the coals to the outside & put a drip pan in the center, over which you will place the chicken. Heat should be moderate at 325-350 degrees. For a gas grill, turn off the burner under the chicken so it isn’t cooking over direct heat.