It’s still grilling season! Crank up your smoker or grill to experiment with this fun recipe that’s perfect for a football Saturday or Sunday at home.
Recipe by Kimme Hargrove
1 whole chicken (3-4 pounds)
1 can of beer (12 ounces)
Seasoning of your choice (such as Tony’s, Crab Boil or Cavender’s)
Preheat smoker, ceramic grill, or gas or charcoal grill to 250-275°F.
To prepare the chicken, remove and discard the giblets, and rinse and pat dry. Rub the outside of the chicken liberally with seasoning of your choice.
Empty about 2 ounces of beer from the can. Pour a couple of tablespoons of your seasoning into the can.
Set the beer can on a baking sheet. Stand the chicken up on the beer can by inserting the can into the open cavity of the raw chicken. Carefully transfer the “standing” chicken from the baking sheet to the grill, using legs to balance if necessary.
Cook for 1½-2½ hours, depending on grill temperature and size of chicken. Increase heat to 350°F if necessary to speed cooking time, but lower and slower leads to better results!
Use a meat thermometer to check the internal temperature. When the breast temperature reaches at least 165°F, but preferably 180°F, take the chicken off the heat. Carefully remove and discard the beer can. Let the chicken rest for 30 minutes, then carve and serve hot.