Beer Can Chicken: Great On The Grill

Directions

1. 1. Remove and throw away the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cool running water.
2. then drain and blot dry, inside and out, with paper towels. Sprinkle 1 Tbsp. of the rub inside the body and neck cavities, then rub another 1 Tbsp. all over the skin of the bird. If you wish, rub another 1/2 Tbsp. of the mix between the flesh and skin.
3. Cover and chill the chicken while you preheat the grill.
4. 2. Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
5. 3. Pop the tab on the beer can. Using a "church key"-style can opener , make 6 or possibly 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
6. 4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil grill grate. Stand the chicken up in the center of the warm grate, over the drip pan. Spread out the legs to create a sort of tripod, to support the bird.
7. 5. Cover the grill and cook the chicken, till fall-off-the-bone tender, 2 hrs. If using charcoal, add in 10 to 12 fresh coals per side and the remaining chips after 1 hour.
8. 6. Using tongs, lift the bird to a cutting board or possibly platter, holding a large metal spatula underneath the beer can for support. (Have the board or possibly platter right next to the bird to make the move shorter. Be careful not to spill warm beer on yourself.) Let stand for 5 min before carving the meat off the upright carcass. (Toss the beer can out along with the carcass).
9. Serves: 4 to 6
10. Basic Rub for Barbecue:1. Combine ingredients in a bowl, and whisk them all together to mix.
11. 2. Store in an airtight jar.
12. Yield: 2 c..
13. Miami Spice, that won an IACP/Julia Child Award and the High-Flavor, Low-Fat Cooking series, that won two James Beard Awards. He is a restaurant correspondent for National Geographic Traveler and a Raichlen.