The steaming beer keeps the meat moist while the high heat crisps the skin, delivering a perfect bird each and every time. Make sure that the bird is well balanced before closing the lid, otherwise the bird may tip spilling the beer. When removing cooked chicken from the grill, use mitts and take care not to spill the contents of the beer can as it will be very hot, rest the bird for 10 minutes before removing the can.
• 1 whole chicken about 4lbs
• 1 can of beer (tall boy)
• 2 tablespoons salt
• 1 tablespoon black pepper
• 3 tablespoons of your favourite dry spice rub
• 2 tablespoons vegetable oil
Cooking Method: Indirect Cooking
Preparation Time: 10 minutes
Preparation & Cooking
Remove neck and giblets. Discard. Rinse chicken inside and out; pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside. Preheat barbecue on high. Open the beer can and pour out half of the beer. Place the beer can in the middle of the stainless steel Chicken roaster. Grabbing a chicken leg in each hand, pull the bird cavity over the beer can.
Turn one side of the burner completely off and set the other side to medium. Place the roaster on the side that is turned off to use the indirect cooking method. Make sure the roaster is well balanced before closing the lid. Cook the bird over medium indirect heat for approximately 1 and 1/4 hours or until the internal temperature reads 77 C in the breast area and 83 C in the thickest part of the thigh.
Carefully remove from the barbecue using oven mitts. Let stand for 10 minutes before removing from the roaster. Be careful not to spill, contents will be hot. Carve chicken and serve immediately.