Feel free to use my homemade barbecue rub, https://potpourrioffrugality.blogspot.com/2025/05/bbq-rub-for-any-meat.html,
and your favorite canned beer. I don’t drink beer so I use a can of Coke or
Sprite instead. I love this recipe.
Serves: 6
Ingredients
1 1/2 cups mesquite wood chips
1 (4- to 5-pound) chicken
4 tablespoons of dry barbecue rub
1 (12-ounce) can of beer or Coke
Instructions
About 1 hour before you’d like to begin grilling, place
the wood chips in a bowl and cover completely with cold water. Let them soak
for at least 1 hour.
Remove and discard the fat just inside the body cavities of
the chickens. Remove the package of giblets and set aside for another use.
Rinse the chicken, inside and out, under cold running water, then drain and
blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub
inside the body and neck cavities, then rub another 1 tablespoon all over the
skin of the bird. If you wish, rub another 1 1/2 teaspoons of the mixture
between the flesh and skin. Cover and refrigerate the chicken while you preheat
the grill.
Set up a grill for indirect grilling, placing a drip pan in
the center. If using a charcoal grill, preheat it too medium. If
using a gas grill, place all the wood chips in the smoker box and preheat the
grill to high. When smoke appears, lower the heat to medium.
Pop the tab on the can. Using a “church-key”-style can
opener, make 6 or 7 holes in the top of the can. Pour out the top inch of liquid,
then spoon the remaining 1 1/2 teaspoons of the dry rub through the holes
into the can. Holding the chicken upright, with the opening of the body cavity
down, insert the can into the cavity.
When ready to cook, if using charcoal, toss half the wood
chips on the coals. Oil the grill grate. Stand the chicken up in the center of
the hot grate, over the drip pan. Spread out the legs to form a sort of tripod to support the bird.
Cover the grill and cook the chicken at 250
degrees until it falls off the bone tender and the internal temperature
reads 165 degrees, about 2-1/2 hours. If using charcoal, add 10 to 12 fresh
coals per side and the remaining wood chips after 1 hour of cooking.
Using tongs, lift the bird to a cutting board or platter,
holding a large metal spatula underneath the beer can for support. (Have the
board or platter right next to the bird to make the move shorter. Be careful
not to spill hot beer on yourself.)
Let the bird stand for 10 minutes before carving the
meat off the upright carcass. (Toss the can out but save the carcass to make bone broth.) Serve.
Elizabeth Kilbride is a Writer and Editor with forty
years of experience in writing with 12 of those years in the online content
sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix
University in Business Management, then a degree. Mass Communication and Cyber
Analysis from Ashford University, then on to Walden University for her master’s
in criminology with emphasis on Cybercrime and Identity Theft and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime.
Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels.
As a political operative having worked on over 300 campaigns during her career,
Elizabeth has turned many life events into books and movie scripts while using
history to weave interesting storylines. She also runs 7 blogs that range from
art to life coaching, to food, to writing, Gardening, and opinion or history
pieces each week.
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