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Killer Beer Butt Chicken

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This chicken gets rave reviews every time I make it. The rub really makes it!

Ingredients

The Chicken:
1 whole chicken
1 can of beer (more if you are thirsty)
Garlic cloves
Any fresh herbs
Fresh lemon, lime, orange

The Rub:
4 tbps Paprika
2 tbps Salt
2 tbps White sugar
2 tbps Brown sugar
2 tbps Cumin
2 tbps Chili powder
2 tbps Black pepper
1 tbps Cayenne pepper

Directions

Combine all of the ingredient for the rub in a bowl, this makes enough for two chickens.

Rinse the chicken well and remove and string, pat dry with paper towel. Drink half the beer, put a couple garlic cloves in the beer can. Sit the chicken on the beer can, pushing it up far enough so the chicken stand up right on the can and it's legs (you can get special holders too which also work well).

Next, stuff any fresh herbs and some chunks of citrus fruit you have into the top of the chicken, this part is somewhat optional, it will still work out well without it. At this point you're probably ready for another beer.

Cover the whole chicken liberally with the rub, get it all over!

You need to prepare your grill for indirect cooking, heat on one side and the chicken on the other, place a foil pan under the chicken to catch all the drippings.

It usually take about 1 hour to cook, use a meat thermometer to make sure its done. When its ready, carefully remove the chicken from the can (some tongs and a friend recommended). Put it on a big cutting board and tent it with foil until you are ready to carve it up.