Beer Can Chicken: Great On The Grill

INGREDIENTS

INSTRUCTIONS

Remove and discard 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 cold running water.  then
drain and blot dry, inside and out, with paper towels. Sprinkle  1
tablespoon of the rub inside the body and neck cavities, then rub
another 1 tablespoon all over the skin of the bird. If you wish, rub
another 1/2 tablespoon of the mixture between the flesh and skin.
Cover and refrigerate the chicken while you preheat the grill. 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. Pop the tab
on the beer can. Using a "church key"-style can opener , make 6 or 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. 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 hot grate, over the drip pan. Spread  out the
legs to form a sort of tripod, to support the bird. Cover the  grill
and cook the chicken, until fall-off-the-bone tender, 2 hours.  If
using charcoal, add 10 to 12 fresh coals per side and the  remaining
chips after 1 hour. Using tongs, lift the bird to a cutting  board or
platter, holding a large metal spatula underneath the beer  can for
support. (Have the board or platter right next to the bird to  make the
move shorter. Be careful not to spill hot beer on yourself.)  Let stand
for 5 minutes before carving the meat off the upright  carcass. (Toss
the beer can out along with the carcass).  Serves: 4 to 6  Basic Rub
for Barbecue:  Combine ingredients in a bowl, and whisk them all
together to mix.  Store in an airtight jar.  Yield: 2 cups.  About the
Author: Steven Raichlen is the author of 16 books, including  Miami
Spice, which won an IACP/Julia Child Award and the High-Flavor,
Low-Fat Cooking series, which won two James Beard Awards. He is a
restaurant correspondent for National Geographic Traveler and a
frequent contributor to Food & Wine.Recipes copyright C1999 Steven
Raichlen.  Converted by MC_Buster.  NOTES : From author Steven Raichlen
Recipe by: Good Morning America  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 907
Calories From Fat: 114
Total Fat: 13.6g
Cholesterol: 0mg
Sodium: 8752.9mg
Potassium: 2797.8mg
Carbohydrates: 189g
Fiber: 43.2g
Sugar: 110g
Protein: 19.2g