Beer Can Chicken             

4 Points

Dry Rub:

1 tsp. brown sugar
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. savory or oregano
1/4 tsp. cayenne pepper
1 tsp. paprika
1 TBS. sea salt –ground
1 tsp. dry yellow mustard

Basting Spray:

1 cup apple cider
2 TBS. olive oil
2 TBS. balsamic vinegar
6 oz. warm beer

Cook large 4-5 pound chicken with indirect heat on a charcoal or gas grill.
Use a grill with lid large enough to cook a chicken standing upright.

Mix the rub in a small bowl until it’s well incorporated. Wash, dry and season 
the chicken generously inside and out with the rub. Work the mixture well into 
the skin and under the skin wherever possible. Place in medium bowl, cover 
and set aside at room temperature for 20 to 30 minutes.

Using a 12-oz. an of your favorite beer, pour out half the contents into a spray 
bottle, add the cider, olive oil, vinegar and set aside. Take the beer can in one 
hand and insert it into the chicken cavity
using the bird’s legs as a pedestal to stabilize.

You may add Worcestershire sauce, liquid smoke, minced garlic, onions,  to 
liquid. We have also used a mixture of red wine and Worcestershire , that's 
good too and fruit  nectar with flavored wood chips.
Kern's make several nice fruit nectars.

Cook with indirect heat.  This method of cooking helps drain off the fat from the 
chicken and it also steams the inside. So you are actually steaming and 
barbecuing which creates a very moist bird.

You can put a small potato or carrot in the neck opening of the chicken to keep the 
steam inside.

For Charcoal Grills: Place coals on one side of barbecue grill, cook chicken over the 
other side. Add 6-8 coals every 30 min.

For Multiple Burner Gas Grills: Turn gas to medium on one burner, place chicken over 
an unheated burner.

For oven use: Place in a disposable pie pan and add 1/4 cup of water. Cook at 350°. 
I have done this with a large cast iron fry pan too and made some awesome gravy.

Cook for  2 hours.