Beer Can Chicken
I have done many of these since seeing Steven Raichlen for the first time on Food Network a couple of years ago.
I rubbed them down with olive oil then coated them with my dry rub and put them on the grill at about 300 degrees. I used the Minion Method and placed 1/2 charcoal pan of unlit coals on the right side of the grill, I lit a chimney of coals and dumped them onto the unlit coals when they were ready.
A good helping of Daddy Dawg & The Pups BBQ Rub makes everything pretty.
After the chickens are rubbed I put them in 1 gallon size ziploc baggies and and squeeze a whole lemon in each one then seal and refrigerate at least 4-6 hours.
I used a couple of well washed sprite cans, since I don't like beer and didn't have any beer cans around and filled them with onions, garlic cloves and water. Once the chickens are rubbed and ready to cook, place the can in the roasting pan and slide the chicken down over it gently, it should slide right in, (Ok, that sounded dirty)....Fold the wings back as you would normally do when baking a chicken or turkey. Position the legs so they form a triangle with the base of the can, this way the chicken can stand upright like a tripod. Cook with a temp of 200*(F)-250*(F) for roughly 4 hours, then tent with foil and cook 1 more hour. I have read varying ideas on the internal temp of the chicken but in my experience about 180*(F) at the thigh is perfect! Wrap with foil and let rest about 30 minutes before carving.
Look at that beautiful rolling smoke :)
This is how they look after 4 hours. I tent them with foil at this point for one more hour then bring in and rest for 30 minutes under the foil before slicing.
Now all we need is some good ol southern tater salad, baked beans and a nice tall glass of sweet tea!