Beer Butt Chicken
- 1 whole chicken
- 1 can of beer
- olive oil
- crushed garlic cloves (3 or 4)
- seasoning rub for chicken (I used sea salt, cracked black pepper and garlic powder; but you may use whatever rub you prefer)
Wash and trim the chicken, and remove the giblets; rub liberally inside and out with your choice of seasoning or meat rub (see above).
Open up the beer can and pour off a little bit, to make room; drop in the crushed garlic.
Oil up the outside of the beer can and lower the chicken down on top of it. The beer can goes into the chicken's body cavity and allows the bird to stand upright.
Optional: set the chicken in a pan (I used a cast-iron skillet); this will collect the juices, help keep the grill clean and let you make gravy, if you desire.
Place the bird on your grill, close the lid, and cook the chicken until its wings are loose and the skin turns clear (160° on your meat thermometer). That's about 15-20 minutes per pound.