bbq: I want to cook a chicken on the bbq this afternoon on a can of beer. Does anyone know how long? And do I open the can completely, or just a little?|||Okay, here it is. The master recipe for the beer-can chicken, the showstopper that will dazzle your family and friends. If you鈥檝e never made beer-can chicken before, start here, and once you鈥檝e mastered the basic procedure, there鈥檚 no limit to its variations. 1 can (12 ounces) beer 1 chicken (31/2 to 4 pounds) 2 tablespoons All-Purpose Barbecue Rub (recipe below) or your favorite commercial rub 2 teaspoons vegetable oil You鈥檒l also need: 2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained Vertical chicken roaster (optional) Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1 1/2 teaspoons of rub into the beer through a hole in the top of the can. Don鈥檛 worry if the beer foams up: This is normal. If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can. If cooking on a roaster: Fill it with the beer mixture and position the chicken on top, following the manufacturer鈥檚 instructions. Tuck the tips of the wings behind the chicken鈥檚 back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium. When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180掳F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11/4 to 11/2 hours. If using a charcoal grill, you鈥檒l need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil. If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it鈥檚 still on the vertical roaster. Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve. Serves 2 to 4 All-Purpose Barbecue Rub Variations on this rub have appeared in each of my barbecue books. There are four basic ingredients-salt, black pepper, paprika, and brown sugar-and by varying the proportions you can create an almost endless variety of flavors. For a spicier rub use hot paprika instead of sweet paprika. You could also substitute granulated sugar, light brown sugar, or Sucanat (powdered evaporated sugarcane juice) for the dark brown sugar. There isn鈥檛 a fish that swims, a bird that flies, or a beast that walks that wouldn鈥檛 benefit from a generous sprinkling of this multipurpose rub. 1/4 cup coarse salt (kosher or sea) 1/4 cup dark brown sugar 1/4 cup sweet paprika 2 tablespoons freshly ground black pepper Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix. (Your fingers actually work better for mixing the rub than a spoon or whisk does.) Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months. Makes about 3/4 cup|||There's a little wire rack at WalMart that holds the chicken upright with the can of beer inside the cavity. Just pop the can open. Cook with grill lid down until joints move very easily and juices run clear. Drunken chicken is GOOOOOD!|||Virtually impossible i would think and most certainly not a sensible thing to try .|||Here is a website with instructions and pictures :) http://www.outofthefryingpan.com/recipes鈥?/a>|||Ok first use a can of beer your like wash chicken and shove can opened up the chickens butt, the place chicken but side down on grill cook till skin turns brown. Oh make sure coals are on the sides of grill so heat moves around chicken or you will burn chickens butt.|||About 30 min depending on the bird yes open the can all the way some resipies say pour out 1/2 the can and fill with water don't it tastes better with the hole can. boy that sounds good. you should have invited me|||Beer Butt Chicken Wash and season your chicken inside and out before grilling. ( I put a little fresh thyme and sage under the breast skin, and season well with garlic powder, and salt and pepper.) Rub your bird with a small amount of olive oil. Open the can of beer, pouring 1/3 out to allow for boiling. Place the chicken in a standing position on top of the can, leaving wings in a down position, tucking the tips under the upper part of the chicken legs. Position legs in front of the bird, so it stands nice. Place a disposable foil pan under the bird. *This is important: defer the heat so that it is not directly under the bird, I have a round grill, and I place coals in a circle around the edges. Place top on grill and leave bottom air holes open, and top air holes slightly open, not all the way. roast for 1 and 1/2 hrs or 2 hrs for larger bird. ( over 3 lbs) An easy wasy to tell if it is done, is by trying to bend the leg, a done bird will flex easily. This is great, the chicken is almost " smoked" and the beer makes it very moist. Good luck and enjoy!|||Ask Martha|||Beer Can Chicken BBQ Recipe Weber Poultry Roaster Here鈥檚 a technique that delivers great-tasting chicken and makes a lively conversation starter as well. We鈥檝e used one of our special rubs, but you can sub in 2 to 3 tablespoons of your favorite one. Bottoms up! For the rub: 1 teaspoon dry mustard 1 teaspoon granulated onion 1 teaspoon paprika 1 teaspoon kosher salt 1/2 teaspoon granulated garlic 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1 whole chicken, 4 to 5 pounds 2 teaspoons vegetable oil 1 can (16 ounces) beer (tall boy) To make the rub: In a small bowl combine the rub ingredients. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub. Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170掳F in the breast and 180掳F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer 鈥?it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm. Makes 4 to 6 servings.