Beer Can Chicken

[Innkeeper]

Welcomed Mother home last night with a beer can chicken. You may have seen the segment on it on the Today Show Saturday. Got this one from Good Morning American several years ago. The rub is mine. Matched it with a 2000 Chateau Lastours Gaillac. Wonderful!

BEER CAN CHICKEN: From: Good Morning America

1 4 to 5 lb Chicken
3 tbl Barbeque Seasoning/Dry Rub (below)
1 12 oz can Beer (Any brand you want avoiding "light")
Olive oil

Remove package of giblets and body fat just inside cavity. Wash and dry chicken inside and out. Put one tablespoon of rub inside cavity. Rub olive oil and another tablespoon into skin. Divide a large charcoal fire in half, place drip pan in center, add soaked wood chips. If using gas, put it on high, add chips, lower to medium when smoking. Pull tab on beer can, and punch in several more holes with church key. Remove top inch of beer from can (anyway you want), and add last tablespoon of rub to can. Hold the chicken upright and place it over the can of beer. Set over drip pan in center of the grill. Spread chicken legs to form sort of a tripod to support the bird. Cover grill and cook the chicken for two hours. After one hour (if using charcoal) add twelve or so more charcoal briquettes. Using tongs, remove bird to hot platter. Do not spill or handle the beer can when hot. Let chicken stand five minutes; cut up and serve.

BARBEQUE SEASONING (GENERAL BARBEQUE RUB):
1 tbl Sweet paprika
1 tbl Salt
1 tsp Allspice
1 tsp Nutmeg
1 tsp Black pepper
1 tsp Granulated garlic (garlic powder)
1/2 tsp Red pepper (cayenne)
1/2 tsp Ginger
1/2 tsp Cinnamon
1/2 tsp Ground thyme

All spices should be ground. Whisk all together, and store in a dry, opaque container and place.