Instructions
Preheat an outdoor grill to high.
Remove the giblets from inside the chicken (use for other recipes such as stock or chicken soup).
Wash the chicken, inside and out and remove excess fat.
Rub the outside of the bird with the vegetable oil and sprinkle with salt and pepper.
Sprinkle with dry rub if you wish.
Open a can of beer and punch 3-4 holes around the top (with an old fashioned bottle opener).
Drink about 1/3 of the beer (or otherwise spill it off).
Place the chicken over the beer can through the hollow middle.
Put the beer can with the chicken on the grates in the middle of the grill, balancing the chicken by moving the legs forward.
Use indirect heat to cook the chicken, if possible.
That is, immediately turn the middle burners off and turn the other burners to medium.
Or, if you have a small grill, use medium-low heat.
If you have a small charcoal grill, set the grill up with the charcoal around the edges, leaving the middle empty.
If you have a medium size grill, heat one side and cook the chicken on the other side but turn the chicken every so that it cooks evenly.
Cook with the cover closed for about 1-1/4 to 1-1/ or until the juices run clear when you prick the thigh with the tip of a sharp knife. (A meat thermometer will read 165 degrees.) Makes 4 servings