Beer Can grilled Chicken
    INGREDIENTS:

    1 whole fryer, about 5 lbs or more, rinsed and cleaned out
    3 cans of Beer
    2-4 Tablespoons softened Butter
    Rub ( large pinches of Salt, Pepper, Onion Powder, Garlic Powder and Paprika)
    metal beer can holder.

    DIRECTIONS:

    BEFORE I began, I determined if the Chicken being vertical would even fit on the grill
    grates WITH the lid closed. It did.

    Marinate the Chicken in a large baggie with a couple cans of Beer for a good hour or so.
    Discard marinade.

    I think in the future I will simply remove the grill grates all together, and make a "circle" of
    charcoal to go around the Chicken (placed in a heavy duty disposable aluminum roasting
    pan). The only downside to this is I wouldn't be able to grill other things as the grates
    would be removed. However, once the Chicken is done, I could add more coals if
    necessary, replace the grill grates and grill quick veggies while the Chicken rests.

    Empty out about 1/3rd of the can of beer. IMPORTANT: Poke a few holes towards the
    top of the can with strong poultry shears or a knife. Be careful doing this. This
    will allow it to vent more.

    Put the can of beer into the metal container. Put the whole chicken over this whole thing.















    I made a rub of, Salt, Pepper, Onion Powder, Garlic Powder and Paprika. I rubbed a bit of
    softened Butter over the Chicken and then rubbed in the seasonings.

    Grill for several hours. You should have a thermometer; and temp should be about 145-
    165. I had to replace the coals on occasion and douse with more lighter fluid to get it
    going. All in all, it took about 4 hours for a 6 lb Chicken. I wanted to cook it low and slow, so
    I could baste (I added Vegetable Oil & a dash of the remaining Beer to the rub for that)
    Any type of basting ingredients will work though,such as Italian dressing.

    I have a charcoal grill, that works as a type of smoker. I tried the keep the heat OF THE
    GRILL thermometer at 220. It fluctuated though every time I opened it to grill other things,
    and to baste the Chicken.
    (the internal GRILL thermometer is attached to the grill itself and tells you the temperature
    of INSIDE the grill. The food thermometer is actually put INSIDE the Chicken, and separate).
    I didn't want to grill the Chicken too much on direct heat, my grill has the ability to rise or
    lower the charcoal holder, so I had it almost 1 foot below the Chicken. I did not use a drip
    pan as the occasional flare up was minimal due to the distance of the Chicken and the
    coals.

    It was finally finished, and I used FOOD PRONGS (like giant forks) inserted into each side
    of the chicken to CAREFULLY lift up and remove from grill and onto platter. I think the next
    time I will use two thick wads of paper towels to just pick it up.














    I let it rest a good 10 minutes before even considering removing the beer can. I didn't want
    hot beer splattering on me. I just wedged it out using the beer can base being held down
    and lifting the Chicken up.


    The only other use I can see using the can stand is to maybe open the cavity a bit more
    and not use canned anything, so the heat can penetrate better into the inside while on the
    grill.
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