Beer-can Chicken

Today I made some beer-can chicken. I used the following recipe of my own adaptation.

Beer Can:

• Sleeman Original Draught
• 1/4 jar of Clubhouse Cajun wet rub

I rubbed the inside and the outside of the chicken using another 1/4 jar of Clubhouse Cajun rub.

The chicken took about 1-1/2 hours. The bird got turned once during the cooking process to even out the heat. I cooked it to an internal temperature of 170F on the lower thigh facing away from the heat. The lit burner was at about 75% for the whole duration. In better weather (it was around 6C and very windy tonight) would have used a lower setting on the burner, and kept the cooking time the roughly same.

The bird on the grill (blurry due to low light):



The whole meal, including roast potatoes with cheese and roast carrots (my standard, basted with olive oil):


I'm pretty sure this was the most tender chicken I've ever tasted. The skin turned out crispy and delicious.