"The belly rules the mind."--Spanish Proverb

Joey's BBQ Beer Can Chicken Recipe

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This recipe for Joey's BBQ Beer Can Chicken, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Ennis
Added: Tuesday, June 13, 2006


1 tsp. dry mustard
1 tsp. granulated onion
1 tsp. paprika
1 tsp. kosher salt
1/2 tsp. granulated garlic
1/2 tsp. black pepper
1 oven stuffer roaster- approximately. 6 lbs.
2 tsp. canola oil
1-16oz. can of beer at room temp

Preheat grill to medium, indirect heat (light one side of the grill to medium, the chicken will go on the other side of the grill).
Combine dry mustard, onion, paprika, salt, garlic and pepper in a small bowl to create a dry rub.
Brush the chicken inside and out with the oil. Then rub the rub all over the inside and outside of the chicken. Be sure the whole chicken is covered in the rub.
Next, open the can of beer and pour off 1/2 of the can. Set the 1/2-full can on a flat surface and slide the chicken over the top so that the can fits inside of the cavity. Transfer the chicken to the grill- be sure to keep the can upright!! Carefully balance the bird on its 2 legs and the can.
Grill over indirect, medium heat until the juices run clear and the internal temperature reaches 180 in the thickest part of the thigh (usual cooking time is 1 1/2 -2 hours).
Wear BBQ mitts and carefully remove the chicken and the can from the grill- be careful NOT to spill the beer! Let the chicken rest about 10 minutes and then lift it off of the beer can. Discard the beer.
Serve the chicken! Goes great with Joeys BBQ Baked Beans!




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