Basic beer can chicken

Yield: 2-4 servings

INGREDIENTS

1 (12-ounce) can beer

1 (3 1⁄2- to 4-pound) chicken

2 tablespoons all-purpose barbecue rub (see recipe) or your favorite commercial rub 2 teaspoons vegetable oil

2cups wood chips or chunks (preferably hickory or cherry), soaked 1hour in water and/or beer to cover, then drained

DIRECTIONS

1: Pop tab off beer can. Pour half of beer (3⁄4 cup) over soaking wood chips or chunks, or reserve for another use. Use church-key-style opener to poke 2additional holes in top of can. Set aside.

2: Remove packet of giblets from body cavity of chicken and set aside for another use. Remove and discard fat just inside body and neck cavities. Rinse chicken in cold water and drain and blot dry, inside and out, with paper towels.

3: Sprinkle 1 teaspoon of rub inside body cavity and 1⁄2 teaspoon inside neck cavity. Drizzle oil over outside of bird and rub or brush it all over skin. Sprinkle with 1tablespoon rub and rub it all over skin. Spoon remaining 1 1⁄2 teaspoons of rub into beer through hole in top of can. Don’t worry if beer foams up; this is normal.

4: Hold bird upright, with opening of body cavity at bottom, and lower it onto beer can so the can fits into the cavity. Pull chicken legs forward to form a sort of tripod, so bird stands upright. The rear leg of the tripod is the beer can.

5: Tuck tips of wings behind chicken’s back. 6: Set up grill for indirect grilling (if using charcoal grill, dump or rake glowing coals in 2 piles at opposite sides of grill and place drip pan in middle; if using 2-burner gas grill, light one side and put chicken on unlit side). If using gas grill, place wood chips or chunks in smoker bowl or in smoke pouch and preheat on high until you see smoke, then reduce heat to medium.

7: When ready to cook, if using charcoal grill, toss all wood chips or chunks on coals. Stand chicken up in center of hot grate over drip pan and away from heat.

8: Cover grill and cook chicken until skin is dark golden brown and very crisp, and meat is cooked through (about 180 degrees on instant-read thermometer inserted in thickest part of thigh, but not touching bone), 11⁄4 to 11⁄2 hours. If using charcoal grill, you’ll need to add 12 fresh coals per side after 1hour. If chicken skin starts to brown too much, loosely tent bird with aluminum foil.

9: Using long tongs, grasp can, and using another set of tongs to steady chicken, carefully transfer chicken and can in upright position to platter. Present bird to your guests. Let chicken rest 5minutes. Carefully lift chicken off can: Work over sink or roasting pan to catch any liquid. Wearing heatproof gloves, hold chicken slightly at angle with 1 hand and carefully pull out can with other hand (you may need to twist or wiggle it to loosen it). To prevent burns, take care not to spill hot beer. Or, you can hold chicken with 1 set of tongs and remove can with another set of tongs. Halve, quarter or carve chicken and serve.

Source: “Beer-Can Chicken — and 74Other Offbeat Recipes for the Grill” by Steven Raichlen (Workman, $12.95)