Beer Can Chicken

If chicken has neck and giblets, remove 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 so that the can is half full. Place beer can on a solid surface. Grabbing a chicken leg in each hand, set 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. (Some stores carry stands for this purpose. I bought mine at Menards for about $4.)

Cook the chicken over medium-high, indirect heat, with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F 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.