Outdoor Cooking: Beer Chicken 02 by Recipe Cottage

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	Beer Chicken 02

		Beer Can Chicken 1 1/2 cups mesquite wood chips 1 whole chicken 4 to 5 lbs 3 1/2 Tbsp Memphis rub 1 can, 12 oz. beer Memphis Rub ( makes 1/2 cup ) Mix all the following: Store and seal tightly 1/4 cup paprika 1 Tbsp. brown sugar 1 Tbsp. granulated sugar 2 tsp. salt 1 tsp celery salt 1 tsp fresh ground black pepper 1 to 3 tsp cayenne pepper 1 tsp dry mustard 1 tsp onion powder 1 tsp garlic powder If using a gas grill: remove upper warming rack (so it doesn't knock chicken down when lid is closed), set the grill for indirect (low) heat, place a foil pan directly beneath the chicken to catch the drippings, don't open and close the lid often . Soak the wood chips in cold water for 1 hour and drain. Rinse chicken ( remove any giblets etc. ) with cold water inside and out and pat dry. Sprinkle the cavity of the chicken with 1 Tbsp of the dry rub and rub the outside of the chicken well with another Tbs. of the rub For gas grills place the wood in the smoker box and preheat to high. When smoke appears, lower heat to medium. For charcoal grill, bank coals to side of the grill and light. Coals are ready when coated with a light gray ash color. For both types of grills place a drip pan in center just below where chicken will be placed. Now open the beer can and poke ( 6 or 7 ) holes in the top of the can. Pour out the top inch of liquid and place in 1 Tbs. of the dry rub. Holding chicken upright with body cavity pointed down, insert the upright can of beer into the chicken. Believe it or not a beer can chicken roaster (to support the can of beer) is available for sale at this site: http://www.beercanchickenroaster.com When ready to cook: for the charcoal grill, drain the wood chips and toss half over the coals. Oil the grate and stand chicken up in center of hot grate over drip pan. Spread out legs to support the chicken. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour of cooking. It takes about 2 hours for the covered chicken to cook either gas or charcoal. Using tongs lift chicken to cutting board, holding large metal spatula under the beer can for support. Be careful not to spill the hot beer. Let chicken stand for 5 minutes before carving meat off the carcass. Serves 6.