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Grill with cover; oven proof pan or dish; tongs and mitt; skewer
START your grill.
REMOVE any innards or other items from inside of the chicken.
RINSE the chicken inside and out in cold, running water.
OPTIONAL: seal neck of chicken with skewer (shown) for gravy, seal neck, for moister chicken, leave open.
RUB the chicken, inside and out with Memphis rub or your choice of spices.
OPEN a standard can (14 oz) of your favorite beer, punch a few extra holes, and quaff off about 1/4 of the beer.
ADD 2 TBSP rub or spice to beer can.
PLACE beer can on ovenproof pan or dish (this allows the chicken to cook indirectly and catches the juices if you want to make gravy.
ARRANGE chicken on beer can, allow the two legs to form two sides of tripod so chicken is stable (picture).
WHEN grill is ready, place chicken in grill and close.
BEST when chicken cooks 1 1/2 - 2 hours - check visually after about 1/2 hour and rotate the chicken in a half circle to cook evenly, should brown slowly and evenly.
WHEN chicken is ready, using tongs and oven glove if necessary to separate chicken and beer can, carefully remove to separate platter. Allow to stand for 10 minutes.
REMOVE ovenproof pan or dish, and pour in any remaining beer, stirring, if make a sauce.
CUT up chicken and serve. Serve gravy in separate dish.
