Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
__SEASONING FOR THE CHICKEN
OR USE A SEASONING BLEND OF YOUR OWN KIND--
THESE LATTER INGRETIENTS ARE PUSHED UNDER THE SKIN
Preparation
1. Start with a hot grill (coals all white and ready to cook). Drink about 1/4 of that can of beer. Set it aside 3/4 full and have a couple of full ones, real beer this time-- no sissy canned stuff.
2. Get the chicken ready for cookin! Trim some of the fat, get rid of the giglets (her kitty, kitty!) Rub literally with your favorite meat rub. Some folks like Zatrain''s or some such store bought concoction, but whatever. Push your fingers under the skin and push in remaining ingredients. Get a can opener or some such tool and open up the top of the can and drop in the crushed garlic.
4. Oil up the can and lower that chicken over the top of it. The beer can goes into the chicken''''s body cavity and alllows the bird to stand upright.
5. Cover your grill and cook the chicken until its wings are loose and the skin turns clear. Or.... until a thermometer in the deepest part of the meat (thigh of the chicken) not touching bone registers 180 degrees F. On my personal pellet grill with the grill lowered, it took 1 1/4 hrs to cook the bird.
