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The Barbecue The old and new testaments |  June 1998

Steven Raichlen

This odd formulary makes some of the most humid, succulent, flavorful barbecued chicken I’ve ever tasted. The unseen: an open can of beer is inserted into the empty space of the bird, which is cooked erect on the grill. Besides being incredibly soft, the bird makes a gigantic conversation scrap. The recipe was inspired by the Bryce Boar Blazers, a barbecue team from Texas I met at the Memphis in May Creation Championship Barbecue Cooking Debate. The proper potion? Beer, of career.

Servings: Serves 4 to 6.

Ingredients

1 huge whole chicken (4 to 5 pounds)
3 tablespoons Memphis Rub* or your beloved dry barbecue rub
1 can (12 ounces) beer

Act of preparing

1. Remove and cast away the fat just inner part the body cavities of the chicken. Displace the package of giblets, and set to one side for another use. Rinse the chicken, interior and out, under cold running moisten, then drain and cancel dry, inside and out, with document towels. Scatter 1 tablespoon of the rub inner part the body and neck cavities, the rub another 1 tablespoon all over the derm of the bird. If you list, rub another 1/2 tablespoon of the admixture between the flesh and the pelt. Cover and reduce the heat of the chicken while you preheat the grill.

2. Set up the grill for tortuous grilling** placing a trickle pan in the center. If using a charcoal grill, preheat it to middle.

If using a gas grill, area all the wood chips in the smoker box and preheat the grill to heaven-kissing; then, when smoke appears, let down the heat to middling.

3. Pop the tab on the beer can. Using a “house of god key” –turn of expression can opener, bring into being 6 or 7 holes in the top of the can. Let flow out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken vertical, with the opening of the material part cavity down, set in the beer can into the void.

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