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 574-229-9973 or email 
Mark Allen mark@mcdiamond.com

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Beer Can Chicken

Ingredients

1 [4-Pound] Whole Chicken
2 Tablespoons Vegetable Oil
2 Tablespoons Salt
1 Teaspoon Black Pepper
3 Tablespoons of your Favorite Dry Spice Rub
1 Can Beer

Directions

Remove neck and giblets from chicken and
discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps. Make them big gulps so what you have left will fit in the pottery flavor cup in your beer can cooker [if you drink to much start over]. Grab a chicken leg in each hand, plunk the bird cavity over the flavor cup. Place foil on grill and transfer bird [on the pottery beer can cooker] to the grill.
Cook the chicken over medium-high, indirect heat [no coals or burners on directly under the bird], with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving or drink a beer.