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Beer Can Chicken

    1 (4-pound) whole chicken
    2 tablespoons vegetable oil
    2 tablespoons salt
    1 teaspoon black pepper
    3 tablespoons of your favorite dry spice rub
    1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken
inside and out, and pat dry with paper towels. Rub chicken lightly
with oil then rub inside and out with salt, pepper and dry rub.
Set aside.

Open beer can and take several gulps (make them big gulps so that
the can is half full). Place beer can on a solid surface. Grabbing
a chicken leg in each hand, plunk the bird cavity over the beer can.
Transfer the bird-on-a-can to your grill and place in the center of
the grate, balancing the bird on its 2 legs and the can like a
tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or
burners on directly under the bird), with the grill cover on, for
approximately 1 1/4 hours or until the internal temperature
registers 165F in the breast area and 180F in the thigh, or until
the thigh juice runs clear when stabbed with a sharp knife. Remove
from grill and let rest for 10 minutes before carving.