charcoal : indirect

gas: indirect/Medium heat

1 roasting chicken (4-5) lbs.

1 12oz. can of beer any kind-even light

3 T. of dry spice rub

veg. Oil

I use a Weber kettle. Light coals and then push to the two sides, leaving the center of the grill without coals.

Rinse chicken well and pat dry with paper towels. Coat chicken with oil or spray with Pam. Season inside and out with 2 T. dry rub.

Open beer can and pour out 1/4 cup. Add the remaining 1 T. dry rub to beer.

Place beer can in the middle of the grill. Sit the chicken on top of the can. ( The beer can fits inside the bird's cavity .)In other words the can becomes like a vertical roaster. Cover grill, opening vents half way. Cook 1 to 11/2 hrs. Temp. should read 165 in breast and 180 in thigh.

Let rest for 10 min. before carving. This recipe is easy and absolutely

delicious. It can even be made ahead and served at room temp. or eaten cold.

It is crispy and moist and you don't have to baste it.