recipe has been contributed by Becky who like
me loves cooking good food, especially for the
family. You can find more of Becky's recipes,
as well as finding out more about her, at her website.
This is what Becky said about this recipe:
"I noticed the
barbecue recipes and I just made this a couple
weeks ago. This really looks impressive on the
grill for company and its soooooooo juicy and
all ingredients for the Rub and mix well.
or spray olive oil over chicken.
chicken inside and out with some of the
the top of the beer can and poke a few extra
holes in the top, using can opener.
off 1/2 off the beer and sprinkle the remaining
rub into the can.
the chicken by the neck cavity, fit the beer
can into bottom cavity.
the chicken on the grill, upright, with beer
can and legs forming a "tripod".
on medium low for 1 1/2 hours to 2 hours, until
chicken is no longer pink and flakes. (We had
a 5.7 pound chicken, cooked it for 2 hours and
it fell apart when we took it off the grill
so it was nicely done)
spread with a barbecue sauce 1/2 hour before serving.
place upright in shallow pan and bake in oven
at 325º for 2 hours or until done. (Don't
know if this will taste quite the same but probably
nice for colder weather)
outside might turn very dark or black in spots
soon after starting to cook, but that's alright.
We thought it was burning, but it was just the
skin and put seeded quarters of jalapeno between
the skin and meat, then rub with Hidden Valley
Dressing. Experiment and use any spice mix you
want. Place slice of onion, apple and celery into
cavity with beer can.
you can use wood chips: 2 cups wood chips or chunks,
preferably apple or hickory, soak for 1 hour in
the extra 1/2 can of beer and water to cover,
then drain. Can also use cola, lemon-lime soda,
or root beer.