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1
Fire up your grill for medium indirect grilling.
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2
There's a note that says see page 31.
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3
It says to heat on high then turn off the burner on the side the chicken is on.
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4
In a small bowl, mix the grilling blend, brown sugar, and salt.
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5
Remove the giblets and fat from inside the chicken.
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6
Rinse the chicken inside and out, and pat it dry with paper towels.
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7
Rub 1 teaspoon of the salty sugar grilling blend inside.
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8
Coat the outside with cooking spray, then rub the remaining blend over the outside.
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9
Chug 1/2 of the beer.
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10
If you have an old fashioned pointy manual can opener, pop a few extra holes in the top of the beer can.
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11
Hold the chicken upright with it's butt facing down and slide it over the beer can.
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12
Tuck it's wings behind it's back.
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13
Put it on the grill, over indirect heat.
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14
Pull the legs forward to make a tripod.
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15
Close the lid (with the vents partly open).
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16
The chicken will be done 1 1/4 - 1 1/2 hours later.
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17
(If your using a charcoal grill, you'll have to add more coals after 45 minutes, when the old ones burn out).
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18
It's done when an instant read thermometer shows about 180F, the skin is brown and crisp, and the juices run clear in the thickest part of the thigh.
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19
Rest on a platter for 5 minutes.
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20
Lift the bird off the can and onto a cutting board.
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21
Carve and serve.
