Recipes

Pat Neely's Beer-Can Chicken

Active Time: 20 minutes
Total Time: 1 hour, 40 minutes
Serves: 4

Ingredients
2 tablespoons smoked paprika

2 tablespoons kosher salt

2 tablespoons onion powder

1 tablespoon cayenne pepper

1 tablespoon ground cumin

2 teaspoons dried thyme

2 teaspoons dried oregano

2 teaspoons black pepper

2 teaspoons garlic powder

2 cups hickory wood chips

1 (4 pound) whole chicken, giblets removed

2 tablespoons vegetable oil

1 (12 ounce) can pilsner beer

½ cup barbecue sauce

Directions
1. Stir paprika, salt, onion powder, cayenne, cumin, thyme, oregano, black pepper and garlic powder in a bowl.

2. Soak wood chips in water for 30 minutes; drain. Light charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them on bottom grate grill, and push to 1 side of grill. Scatter chips over hot coals, and heat grill to medium (300° to 350°).

3. Pat chicken dry with paper towels. Rub oil over skin and into cavity. Sprinkle 3 tablespoons rub mixture over chicken and into cavity.

4. Pour out one-fourth of the beer. Place chicken upright onto beer can, fitting can into cavity. Pull legs forward to form a tripod, allowing chicken to stand upright.

5. Place chicken and can onto grill over side without coals. Grill, covered, 1 hour and 15 minutes. Transfer chicken and can to rack directly over hot coals. Brush with barbecue sauce and grill, uncovered, until thermometer inserted in thickest portions registers 165°, 15 to 25 more minutes. Remove from grill. Cover with foil; let rest 10 minutes before carving.