This chicken is the juiciest, most mouthwatering bird
you'll ever try. I also like the aspect of theater when
you cook it, because it looks so damned weird on the
grill, people will wonder what brand of crack you switched
1 whole chicken
1 tall can o' beer
(16 oz. tallboy)
4 cloves garlic
your favorite beer
(for marinating the chef!)
seasoning for chicken
(or use a seasoning blend or your own favorites):
4 cloves garlic,
a pinch of cayenne
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
timeno sissy canned stuff.
the chicken ready for cookin'. Trim some of the fat,
get rid of the giblets (here kitty kitty!). Rub liberally
with your favorite meat rub. I prefer olive oil, basil,
lots of fresh pressed garlic, salt, and a pinch of cayenne.
Some folks like Zartarain's or some such store bought
concoction, but whatever.
a can opener or some such tool and open up the top of
the can and drop in the crushed garlic.
Oil up the can and lower that chicken over top of it.
The beer can goes into the chicken's body cavity and
allows the bird to stand upright.
your grill and cook the chicken until its wings are
loose and the skin turns clear. This is terrific with
our garlic and potatoes
or roasted corn.