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I've done beer can chicken a lot of ways. I've done it on a beer can, I've done it on a beer can stand, and I've even done it on a four chicken beer can stand. Really, the only difference is what dry rub you plan to use. Here's the recipe used for beer can chicken as presented in Weber's Big Book of Grilling.

I haven't tried this dry rub yet because I've found one that I really like and I've suck with it. But, I'd love to hear what you think below, if you like, it or if you have a better recipe for a good beer can chicken dry rub.

Dry Rub

• 1 teaspoon dry mustard
• 1 teaspoon granulated onion
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 freshly ground black pepper

Mix these ingredients together in a small bowl and set aside

Next, you need to discard the neck, giblets and any excess fat from the chicken. Then rinse the chicken, inside and out, under cold water and pat it dry with paper towels. Brush or spray a light coating of vegetable oil all over the chicken, and then season with the dry rub, both the inside and outside of the chicken.

Open the beer can and pour off (or drink) half of the beer. Set the half full can of beer on a flat surface and slie the chicken over the top so the can is inside the chicken's cavity.

Set your grill up for indirect medium heat, between 350° F - 450° F. Then carefully place the chicken upright on the grill, using the legs for balance. Cook the chicken until juices run clear or the breast reaches 170°F and the thigh reaches 180°F, 1-1/4 to 1-1/2 hours. Keep the lid closed as much as possible during the cooking process.

Wearing barbecue mitts, carefully remove the chicken and the can from the grill. Be careful not to spill the beer. Let the chicken rest for 10 minutes before lifting it from the can. Discard the beer and carve the chicken into pieces for serving.

My Variations

• I don't always use beer. In fact, I use Coke, Dr. Pepper or whatever else is available. I also pour some of the dry rub into the can.
• I generally use a beer can chicken stand just to keep things more stable. Since I do most of my cooking on a Kamado style grill, I need to use a special 4 chicken stand if I want to cook two or more at once. The stand I use has a handle on top to make lifting the chickens out very easy.
• I usually don't coat the chicken with vegetable oil, but I can see how the rub would stick better. I've never really had that problem
• I generally cook mine at 250° F for about 3 hours and until the juice runs clear.
• I generally add wood chips or chunks to get some smoke into the chicken.
• I use a totally different rub

What is your favorite Beer Can Chicken recipe?

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