Here's one, there are several other varieties out there. I think you can use seasonings of your choice, its the cooking method that makes it so good. David BEER CAN CHICKEN This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken I've ever tasted. The secret: an open can of beer is inserted into the cavity of the bird, which is cooked upright on the grill. Besides being incredibly tender, the bird makes a great conversation piece. The recipe was inspired by the Bryce Boar Blazers, a barbecue team from Texas I met at the Memphis in May World Championship Barbecue Cooking Contest. The proper beverage? Beer, of course. 1 large whole chicken (4 to 5 pounds) 3 tablespoons Memphis Rub* or your favorite dry barbecue rub 1 can (12 ounces) beer 1. 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, the 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 the skin. Cover and refrigerate the chicken while you preheat the grill. 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. 3. 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. 4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the 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. 5. 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 wood chips after 1 hour. 6. Using tongs, lift the bird to a cutting board or platter, holding the 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.) *Memphis Rub 1/4 cup paprika 1 tablespoon firmly packed dark brown sugar 1 tablespoon granulated sugar 2 teaspoons salt 2 teaspoons accent (MSG; optional) 1 teaspoon celery salt 1 teaspoon freshly ground black pepper 1 to 3 teaspoons cayenne pepper, or to taste 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon onion powder Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs. ** Indirect grilling on a Charcoal Grill: To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. YouÂll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking. If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals. Serves 4 to 6. The Barbecue Bible Steven Raichlen Workman Publishing

This is my familys favorite recipe for beer can chicken. It's from "Cooking Light" When I make it I usually skip the hickory chips and I don't use liquid smoke. Also I use a kettle grill and it cooks in about an hour. Everyone always asks for the recipe. Enjoy! Beer-Can Chicken with Cola Barbecue Sauce "I like any recipe that starts with 'open a can of beer and drink half,'" says Raichlen. American ingenuity has produced a variety of beer-can roasters that hold the can in place and stabilize the tipsy chicken. Aluminum cans bend easily under the pressure, so when piercing holes, it's a good idea to use a can-holding gadget. Chicken: 1 (12-ounce) can beer 1 cup hickory wood chips 2 teaspoons kosher or sea salt 2 teaspoons brown sugar 2 teaspoons sweet paprika 1 teaspoon coarsely ground black pepper 1 (4-pound) whole chicken Cooking spray Sauce: 1/2 cup cola 1/2 cup ketchup 2 tablespoons Worcestershire sauce 1/2 teaspoon instant onion flakes 1/2 teaspoon instant minced garlic 1 1/2 teaspoons steak sauce (such as A-1) 1/2 teaspoon liquid smoke 1/4 teaspoon black pepper Open beer can; drink half. Carefully pierce top of beer can with "church-key" can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside. To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity. Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180. Add remaining wood chips after 1 hour and charcoal as needed. Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can. To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken. Yield: 6 servings (serving size: 3 ounces chicken and about 2 tablespoons sauce) CALORIES 215(20% from fat); FAT 4.7g (sat 1.1g,mono 1.4g,poly 1.3g); PROTEIN 31.8g; CHOLESTEROL 100mg; CALCIUM 29mg; SODIUM 741mg; FIBER 0.5g; IRON 2.2mg; CARBOHYDRATE 10g Cooking Light, AUGUST 2003 Having problems printing? Go to our FAQs. Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell Beer-Can Chicken with Cola Barbecue Sauce "I like any recipe that starts with 'open a can of beer and drink half,'" says Raichlen. American ingenuity has produced a variety of beer-can roasters that hold the can in place and stabilize the tipsy chicken. Aluminum cans bend easily under the pressure, so when piercing holes, it's a good idea to use a can-holding gadget. Chicken: 1 (12-ounce) can beer 1 cup hickory wood chips 2 teaspoons kosher or sea salt 2 teaspoons brown sugar 2 teaspoons sweet paprika 1 teaspoon coarsely ground black pepper 1 (4-pound) whole chicken Cooking spray Sauce: 1/2 cup cola 1/2 cup ketchup 2 tablespoons Worcestershire sauce 1/2 teaspoon instant onion flakes 1/2 teaspoon instant minced garlic 1 1/2 teaspoons steak sauce (such as A-1) 1/2 teaspoon liquid smoke 1/4 teaspoon black pepper Open beer can; drink half. Carefully pierce top of beer can with "church-key" can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside. To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity. Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°. Add remaining wood chips after 1 hour and charcoal as needed. Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can. To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken. Yield: 6 servings (serving size: 3 ounces chicken and about 2 tablespoons sauce) CALORIES 215(20% from fat); FAT 4.7g (sat 1.1g,mono 1.4g,poly 1.3g); PROTEIN 31.8g; CHOLESTEROL 100mg; CALCIUM 29mg; SODIUM 741mg; FIBER 0.5g; IRON 2.2mg; CARBOHYDRATE 10g Cooking Light, AUGUST 2003 Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell Beer-Can Chicken with Cola Barbecue Sauce "I like any recipe that starts with 'open a can of beer and drink half,'" says Raichlen. American ingenuity has produced a variety of beer-can roasters that hold the can in place and stabilize the tipsy chicken. Aluminum cans bend easily under the pressure, so when piercing holes, it's a good idea to use a can-holding gadget. Chicken: 1 (12-ounce) can beer 1 cup hickory wood chips 2 teaspoons kosher or sea salt 2 teaspoons brown sugar 2 teaspoons sweet paprika 1 teaspoon coarsely ground black pepper 1 (4-pound) whole chicken Cooking spray Sauce: 1/2 cup cola 1/2 cup ketchup 2 tablespoons Worcestershire sauce 1/2 teaspoon instant onion flakes 1/2 teaspoon instant minced garlic 1 1/2 teaspoons steak sauce (such as A-1) 1/2 teaspoon liquid smoke 1/4 teaspoon black pepper Open beer can; drink half. Carefully pierce top of beer can with "church-key" can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside. To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity. Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°. Add remaining wood chips after 1 hour and charcoal as needed. Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can. To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken. Yield: 6 servings (serving size: 3 ounces chicken and about 2 tablespoons sauce) CALORIES 215(20% from fat); FAT 4.7g (sat 1.1g,mono 1.4g,poly 1.3g); PROTEIN 31.8g; CHOLESTEROL 100mg; CALCIUM 29mg; SODIUM 741mg; FIBER 0.5g; IRON 2.2mg; CARBOHYDRATE 10g Cooking Light, AUGUST 2003

Canning Camp! At best I can do a drive by. Work has gone nuts again. New product for me to make so it is a very good kind of nuts. Sol... I don't remember seeing any chickens. Annie... Luna who lets me know when she wants some of what I'm eating tackled me on this bird. She not only wanted some but wanted seconds and thirds. Now that you mention it I do suspect some sort of manipulation. Like when Yoko wanted a new tractor... As for "grilling" birds this way it really is that easy and that is what tempted me to post these pictures. While this was a very minimal effort the results were very good. The legs and wings got to be jerky like but then turkey jerky sells for $13.99 a pound and this was every bit as edible and tasty. I have to tease Jessy by pointing out that the breast and thigh was most tender and succulent. Sticking a beer can in the cavity and standing the bird up works excellent but on the grate works. On the grate is the only way with large birds like a turkey. Hickory chips or other smoking woods can be put on the charcoal to give a stronger smoke flavor. Injecting the bird with cajun or italian spice works very well with this style of cooking. Meat from a bird like this will retain a smoke flavor and pass that on to any dish that it is added to. Family next door likes to take a bird like this and pull all the meat off the bones and mix it together. That way everyone gets both light and dark meat. This style of cooking makes it very easy to seperate the skin, fat, and bones from the meat for feeding kids or making sandwichs & salads. Very little waste because it all becomes lean and tasty. Economical because whole birds are the cheapest to buy. Okay... nuff about chicken. Past my bedtime. : ) michael

"Posted by lindac ------I have eaten a lot of chickens that were cooked by perching them on beer can, noticed no ill effects. You must remember the inside of the chicken keeps the beer can at about 220 degrees. Certainly no worse than binder clips on your bacon or dremel drilled lobster. " Let me first say that I agree with you totally. No one has dropped dead right after eating beer can chicken, and the temperature cannot go above boiling temperature as long as it is touching water. Let me also say that, I wrap alum foil on the beer can just for myself. No one has to follow my example. I do it because I will never allow my food to be cooked in contact with a non-food grade finish, especially not to children. The part that's in contact with water may be lower than boiling point, but the part that's not in contact will reach 350 to 450 degrees in an oven. How long would it take to wrap alum foil on a beer can? 5 seconds? BTW, FYI, my cutter for lobster is a stainless steel cutter, and the bacon clips are of a gunmetal finish, not paint. You of course will also notice in the photo that, I also have stainless steel clips. As usual, I appreciate your concern. dcarch