Last week, Mike and Paprika came over for dinner, and Nicole had a cold, so I made it all by myself! We had roast chicken, mashed potatoes, cole slaw, potato salad, and biscuits. Granted, the sides were all deli, and the biscuits were Pilsbury dough, but it's the chicken I'm most proud of.
I made a Beer Can Chicken.
If you've never had one, there is nothing as tender and juicy as a beer can chicken on the the grill. And it's really easy, too. The concept is simple; take a chicken, shove an open beer can up its bum, and the beer will steam the bird from the inside out.
So first you shove the can in his bum and stand him up. I have a fancy rack that my friend gave me, but you can improvise. Then I put a rub on the bird. I use Tony Chachere's Original Creole Seasoning, which incidentally I got as a gift from the same friend who gave me the rack. I also shove an onion in the neckhole to keep the steam in.
Next I put him waaaay down in the grill surrounded by hot coals (but not too many). I put him on a pie pan to prevent a grease fire and keep him off the grate. You can use tinfoil. Cover the grill up tight, and throw a few more coals in about every half hour.