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jamiebrandonsmom

Beer Can Chicken

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Basic Barbecue Rub (below)

4 to 4 1/2 pound whole broiler-fryer chicken

1 can (12 ounces) beer or lemon-lime soda pop (I used diet soda for core)

 

1. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.

 

2. Make basic barbecue rub. Fold wings of chicken across back with tips touching. Sprinkle rub inside cavity and all over outside of chicken; rub in with fingers.

 

3. Pour 1/2 cup of drink from can. Hold chicken upright, with opening of body cavity down; insert beer or soda can into cavity. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.

 

4. Cover and grill chicken upright over drip pan or over unheated side of gas grill over medium heat 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads 180 deg. and juice is no longer pink when center of thigh is cut.

 

5. Using tongs, carefully lift chicken to 13 x 9 inch pan, holding large metal spatula under can for cupport. Let stand 15 minutes before carving. Remove can; discard.

 

Basic Barbecue Rub

1 Tbsp. paprika

2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. pepper

In small bowl, mix all ingredients. About 2 Tbsp.


wwnUztp

 

LOVE & BLESSINGS

GAIL

 

 

 

***********************************

Be faithful, be strong, be diligent.....

it's only good news if told in time.

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